Although referred to as a Blanc de Blancs, this is not a pure chardonnay (as it would be with Champagne), but a blend of 70% chardonnay, 15% parellada, and 15% xarel.lo and macabeo. Anna Codorniu was however the first Spanish cava to use chardonnay. The varieties are fermented separately and then bottled together with the addition of the liquer de tirage for the secondary fermentation to take place in the bottle. Ageing on the lees is 15 months, the same as the minimum for Champagne. Tropical/citrus fruit that is soft and round on the palate. Medium-bodied and with freshness. Enjoyable on its own and delicious with fish dishes, whether steamed, stir-fried or braised. And whether in a light to medium-bodied sauce, even if Sichuan spicy (provided it is not explosive). Anna de Codorniu was the head of the family winery in the 17th Century and the last to bear the Codorniu family name (since then, but still related, it is the Raventos Family).