Named after the last member of the Codorníu family who married Don Manuel Raventós, their descendants still lead the company today. Traditional Method production with bottle-fermentation. Made using a superior selection of Chardonnay grapes from Codorníu’s own vineyards and matured for nine months in bottle before release.
Codorníu, as one of the sponsors, has signed up to the Barcelona Declaration at the Wineries for Climate Protection in 2011. Pledging to reduce their carbon footprint per bottle by 20% by 2020: to make all buildings sustainable, recycle and recover materials to reduce waste, reduce the water footprint, to use only renewable energy, to conserve biodiversity and to limit the use of chemicals.
Josep Raventós Fatjó, pioneer of the Cava industry, produced his first bottle of Cava by applying the Traditional Method, as used to make Champagne, to a blend of classic Penedès varieties. An historic event for this winemaking family: the Codorníu dynasty had been producing wines in the region since the middle of the 16th century.In 1915 construction of the new Codorníu cellars was completed. One of the finest examples of architecture for the production and ageing of Cava and a symbol of the company’s enterprising spirit and vision of the future. Josep Puig i Cadafalch, who, like Gaudí, was a leading exponent of the great Catalan modernist architectural school, was in charge of the design and construction of the winery.In 2004 Codorníu once again revolutionized the Cava market by launching the first 100% Pinot Noir Rosé Cava, a product that perfectly demonstrates Codorníu’s innovative flair.