In the glass
Aroma: pineapple, grapefruit, lime, white flowers
Palate: citrus, green apple, lemon cream, creamy mousse
Pioneer Chardonnay-led Cava with delicate tropical and citrus aromatics, soft creamy mousse and a refreshing lemon-cream finish at an everyday price point.
What it pairs with
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Patatas bravas
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The bright citrus acidity and Chardonnay creaminess cut through the spicy tomato salsa and aioli of Barcelona's signature tapa. -
Iberian ham and Manchego board
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Cava's fine bead refreshes the palate between salty cured pork and aged sheep's-milk cheese; classic Spanish aperitif pairing. -
Oysters
Saline citrus drive of Chardonnay-Parellada blend matches the briny minerality of raw shellfish. -
Sushi and sashimi
Low alcohol and crisp acidity rinse the palate without overwhelming delicate raw fish.
History
Anna de Codorniu was launched in 1984 as the first Cava to incorporate Chardonnay into the indigenous Macabeo-Xarel-lo-Parellada blend, named after Anna de Codorniu (16th century descendant of the founding family). The wine helped pivot Cava from purely indigenous tradition toward a more international style and remains the brand's volume flagship.
- 1984 — First vintage released; first Cava with Chardonnay in the blend
- 2010 — Brand redesign repositions Anna line at premium-popular tier
Facts
- Producer
- Codorniu
- Grapes
- Chardonnay (70%), Parellada (15%), Xarel-lo (10%), Macabeo (5%)
- Classification
- DO Cava Reserva
- Oak
- Stainless steel only, no oak; second fermentation and minimum 15 months on lees in bottle
- ABV
- 11.5%
- Price
- EUR 9 to 14 at retail
- Drinking window
- 0-3 from disgorgement
- First vintage
- 1984
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Anna de Codorniu Brut
What does Anna de Codorniu Brut taste like?
Pineapple, grapefruit, lime and white flowers on the nose; citrus, green apple and lemon cream on the palate. Light-bodied with high acidity, a creamy mousse and a medium refreshing finish.
When should I drink Anna de Codorniu Brut?
Drink within 0 to 3 years of disgorgement. The wine is built for freshness; there is no benefit to cellaring beyond a couple of years from purchase.
What grapes are in Anna de Codorniu Brut?
A Chardonnay-led blend (around 70 percent) with the three indigenous Cava varieties Parellada, Xarel-lo and Macabeo making up the balance. Launched in 1984 as the first Cava to use Chardonnay.
What food pairs with Anna de Codorniu Brut?
Patatas bravas and an Iberian ham board are the canonical aperitivo matches in Barcelona. Oysters and sushi also work because the wine's saline citrus drive refreshes the palate.