The story began in the middle of the 16th century when Jaume Codorníu, an owner of vineyards and agricultural equipment, decided to make wine.

For the last five centuries, Codorníu has been closely involved with wine development. In 1895, the direction of the family business changed as it devoted itself wholly to the production of Cava. Today, it is the symbol and nerve centre of the Codorníu Raventos family brand.

The first historical reference is found in the will of Jaume, the pioneer of Codorníu, when he proudly mentions the importance of his vineyard and the equipment used in tending the vines. The next milestone dates from 1659 when a young lady named Anna Codorníu, heir to the property of Cava Codorníu, married winegrower Miquel Raventós. Since then, the Raventós family has been the owner of Codorníu, however Anna’s surname has been retained as a prestigious international brand name.

Two centuries later Josep Raventós Fatjó was born and began to write the story of Cava. After his death in 1885, Manuel Raventós inherited Cava Codorníu and, like his father, altered the direction of the family business to be completely devoted to making Cava. He built a large winery in Sant Sadurní d’Anoia and Codorníu began producing 100,000 bottles of Cava annually. With demand increasing, construction of a new winery began. The work extended over 20 years – from 1895 to 1915 – and as a result, a notable work of art was born. In time, it came to be known as the Cathedral of Cava.

Today, Codorníu is the leading producer of Spanish Cava and is run by a seventeenth-generation member of the Codorníu family. In addition to the Cava business, Codorníu now owns 11 wineries around the world.


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Jaume Codorniu

Remembering the legacy of a tradition started over 450 years ago by Jaume Codorníu, Jaume will be produced exclusively with grapes from vineyards considered outstanding. Hence its limited production. For its exceptional quality, Jaume Codorníu is the cava chosen by notable restaurants awarded with Michelin stars to pair with the tasting menu. Undoubtedly, it is a clearly gourmet Cava that stands out for its versatility. It is perfect to pair with fish and seafood cooked without seasoning, but also with poultry, and even with mushrooms and some meat dishes.

Gran Codorniu Reserva Chardonnay

Gran Codorníu, a faithful reflection of a grape and a terroir. The purest expression of the Chardonnay varietal from our oldest vineyards. The notes of fresh fruit stand out in this cava. Its magnificent structure comes from fermentation in contact with oak of part of its base wines and from its aging for over 15 months. Supple toasty notes on the nose intermingle with spring fruits: peach and cherry underlain with brioche and dried fruits and nuts from aging in the lees. Very complex with elegant notes and generous aromas that are enhanced the longer it remains in the glass. A rounded, complex, balanced and creamy mouthfeel.

Gran Codorniu Vintage Pinot Noir

The purest expression of the Pinot Noir grapes from our oldest vineyards. Codorníu was a pioneer in planting this varietal and our longstanding expertise has enabled us to take a step even further and create an exclusive cava, which highlights the unique nuances of this varietal and the vintage. A daring, elegant rose brut with beautiful pale cherry tones. A cava with an intense aroma of red fruits and citrus, vivacious, full of freshness. Different, unique and authentic. A delicate, medium tone, salmon pink. Fine mousse and delicate crown. On the nose are delicate notes of raspberry, blackberry and strawberry enhanced by a light citrus aroma that adds extra freshness. Prominent notes of red fruit, fresh and balanced. The mousse enhances the creaminess brought out by its aging in contact with the lees.

Codorniu Clasico

Since the quality of Cava starts in the vineyard, Codorníu is very careful about its vineyard protocol and practices sustainable viticulture that makes the most of natural resources. Codorníu also harvests grapes at night when cool temperatures help preserve the quality of the fruit, and are taken to be pressed immediately after harvesting to guarantee that fruit is in its best condition. Once 60% of the must has been extracted and filtered, the first fermentation takes place in stainless steel vats at a controlled temperature of 59º-65ºF for ten days. At the end of this process, the must becomes wine and ferments a second time in the bottle, a distinctive feature of the “Méthode Traditionnelle.” The aging occurs for more than nine months at a constant temperature in the underground labyrinth of excavated cellars that stretches over 650,000 square feet beneath the winery grounds. Ideal as an apértif, accompanying dried fruit, savory tarts, canapés, etc.