Codorníu, Spain
The Codorníu family’s winemaking tradition dates back to the mid-16th century. In 1659, Anna Codorníu married Miquel Raventós, uniting two distinguished winemaking families and laying the foundation for one of Spain’s greatest wine dynasties. Nearly two centuries later, the Raventós family produced Spain’s first Cava using the traditional method (Méthode Traditionnelle), establishing an entirely new sparkling wine industry.
The present-day winery, located in Sant Sadurní d’Anoia, near Barcelona, was commissioned by Manuel Raventós and built in the late 19th century. The elongated building, lined with elegant arches and reminiscent of a French cathedral, shelters underground cellars where tens of millions of bottles undergo their second fermentation—inside the bottle itself.
At the time of its construction, Codorníu produced around 100,000 bottles of Cava annually, making the scale of the new winery seem extraordinarily ambitious. Its location, set away from the main road and railway, was also considered unusual. Manuel Raventós insisted on building the winery close to the vineyards, convinced that proximity to the grapes would be the key to producing wines of superior quality.
Today, Codorníu maintains complete control over every stage of production—from cultivating its vineyards to bottling the finished wine—using state-of-the-art facilities while continuing to earn international recognition for both quality and scale.
Flagship Wine – Codorníu 1551 Brut Nature Cava
Codorníu 1551 Brut Nature Cava is a white sparkling wine crafted from a blend of Parellada, Macabeo, and Xarel·lo grapes. It is aged in bottle for at least one year, developing a refined balance of crisp acidity and complex aromas. The wine offers notes of green citrus, pineapple, honey, fresh grapes, and nuts, creating an elegant and celebratory sparkling wine. Best served well chilled at 6–8°C (43–46°F).
