Codorniu Ars Collecta Grand Rosé

Codorniu Ars Collecta Grand Rosé

Codorniu Ars Collecta Grand Rosé

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Rating: 4.2
Minimum order amount:
10.00 €
Shipping time: 3 - 10 work days
5,90 €
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Ars collecta Grand Rosé is a cava made by Bodegas Codorniu with the varieties Pinot Noir and Xarello clamber.

Ars collecta Grand Rosé is a cavamade from the selection of vineyards where the varietals show their greatest potential and expressiveness. Pinot Noir, predominant varietal, from Costers del Segre with continental climate, also climbs from the continental climate of Conca de Barberà and Xarel · Lo from the central flat of the Penedès with Mediterranean climate.

Ars collecta Grand Rosé Tasting Note

Ars collecta Grand Rosé is amedium-toned salmon-pink color. Fine and delicate bubble crown.

On the nose are intense aromas of raspberry, blackberry and strawberry interspersed with a light citrus aroma that enhances the above and brings freshness.

In the mouth, the notes of red berries, typical of the Pinot Noir variety, are highlighted. It is fresh, balanced and the bubbles favor the feeling of creaminess, enhanced by its ageing in contact with yeasts.

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More information

Ars collecta Grand Rosé is a cava made by Bodegas Codorniu with the varieties Pinot Noir and Xarello clamber.

Ars collecta Grand Rosé is a cavamade from the selection of vineyards where the varietals show their greatest potential and expressiveness. Pinot Noir, predominant varietal, from Costers del Segre with continental climate, also climbs from the continental climate of Conca de Barberà and Xarel · Lo from the central flat of the Penedès with Mediterranean climate.

Ars collecta Grand Rosé Tasting Note

Ars collecta Grand Rosé is amedium-toned salmon-pink color. Fine and delicate bubble crown.

On the nose are intense aromas of raspberry, blackberry and strawberry interspersed with a light citrus aroma that enhances the above and brings freshness.

In the mouth, the notes of red berries, typical of the Pinot Noir variety, are highlighted. It is fresh, balanced and the bubbles favor the feeling of creaminess, enhanced by its ageing in contact with yeasts.

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