A Sparkling Legacy: The Birth of Cava and Codorníu
Just 50 kilometres from the bustling streets of Barcelona lies a treasure trove of Spanish winemaking heritage, the Codorníu family winery with almost 500 years of history. The name Anna Codorníu is familiar to anyone who lives in Catalonia or is interested in its culture. It has become synonymous with Saturday brunches, alfresco lunches and festive meals with loved ones. To better understand the significance of this drink, we embark on a little journey...
THE FAMILY LEGACY
This journey begins in the 16th century, when the roots of the Codorníu family's winemaking expertise were planted. Jaume Codorníu, a winemaker with a vision, founded Codorníu in 1551. This pivotal moment marked the birth of what would become the oldest family winery in Spain.
For generations, the Codorníu family honed their craft, producing exceptional still wines that found favour with wine lovers and gourmets. But it was Anna Codorníu, the heiress to the family estate, who moved their legacy in an entirely new direction...
The union of two winemaking families
In 1659, Anna Codorníu married Miquel Raventós, creating a union between two prominent wine-producing families. It was a union not only of love, but also of a shared passion for winemaking.
Fast forward 213 years from Anna's marriage, and a visionary by the name of Josep Raventós arrived on the scene. In 1872, inspired by his travels across Europe and a visit to the Champagne region, Josep Raventó decided to apply the traditional Champenoise method to a blend of classic Penedès grape varieties. His vision was clear: to create a Spanish sparkling wine of unparalleled quality.
The traditional method
The traditional method of making sparkling wine involves a meticulous process. After the initial fermentation in barrels, the grape juice is carefully transferred to bottles.
Here, yeast and sugar are added to start
a second fermentation within the bottle.
This natural fermentation process produces the effervescence and fine bubbles that sparkling wine lovers cherish.
But there is a problem inside these bottles - an unsightly sludge of dead yeast cells called lees. To combat this, winemakers use
a method called rehydration. By gradually turning and tilting the bottles, the lees accumulate in the neck of the bottle.
Cooling the neck freezes the sediment, and when the bottle is opened, the pressure inside the bottle forces the frozen clump out. The winemaker then adds a dose of sugar and wine before corking the bottle.
recognition
In 1885, Manuel Raventós, an early pioneer in the field of advertising, was ready to introduce cava to the world. Plans were set in motion to build a grand winery, a true masterpiece of architecture known as the "Cathedral of Cava". Designed by the renowned architect Josep Puig i Cadafalch, the winery was both visionary and a symbol of the family's entrepreneurial spirit.
Located far from railways and roads, the new winery was a testament to the family's unwavering commitment to remaining close to their cherished vines. In 1976, the King of Spain, Don Juan Carlos, recognised the historic and artistic importance of the winery and declared it a National Historic-Artistic Monument.
TOUR
"The Cathedral of Cava" houses a museum and an events centre. There is also an information office where you can buy tickets for tours of the cava cellars. Tours cost €66 (with lunch) and €24 without lunch.
The tour lasts 75 minutes and includes:
History and curiosities about the company
A visit to the historic underground cellars, built at the end of the XIX century
Learning about the process of making cava and the ancient mechanisms used to do it.
A horse-drawn carriage tour of the cellars
Tasting of 2 cavas
LUNCH
We didn't regret for a second our decision to go on the dining tour. Each dish was a symphony of flavours that left our taste buds completely satisfied. And a bottle of Cava for two took the whole experience to the next level!
Direct shuttle BCN - CODORNIU - BCN from Monday to Friday, except public holidays:
Departure from Barcelona (Urgell/Paris) direct to Codorniu at 8.00.
Departure at 18.05h from Codorniu direct to Barcelona
Journey time: 45 minutes.
By train:
Renfe suburban trains - Line R4 - from Barcelona-Sants or Barcelona Plaça Catalunya towards Vilafranca del Penedès / Sant Vicenç de Calders / Sant Sadurní d'Anoia station. From Sant Sadurní d'Anoia to Codorníu station.
