The Spanish Codorníu is the second largest producer of Cava in Spain. The history of the company goes back to 1551. An old document shows that Jaume Codorniu was then in possession of some wine barrels and wine presses. However, it was only 300 years later, in 1872, that Josep Raventós started producing sparkling wines according to the traditional method. This was successful and in the early 20th century Codorniu produced around 100,000 bottles of Cava per year.

Codorniu Zero

The Codorniu range is immense and you we found two alcohol-free Cavas in that extensive range: the Codorniu Zero and the Codorniu Ecologica Zero. You don’t have to be a linguist to understand that the Codorniu Ecologica Zéro is the ‘greener’ version of the non-alcoholic Codorniu. Before we risk the ecological alternative, we first tried out the Codorniu Zero.

Codorniu Zero is a Cava where the alcohol was extracted through a system of vacuum distillation at low temperature. According to Codorniu, this is the preferred way to produce an alcohol-free wine. Because of the low temperature and a process that takes a long time, the wine would lose the least of its taste.