A New Sparkling Heart: Corpinnat

My latest in Full Pour Magazine:

A New Sparkling Heart

by L.M. Archer

Through the creation of Corpinnat, quality-minded producers in Spain have established a new sparkling wine identity.

In 2017, six iconic Catalan Cava producers concerned with the standards of the category decided it was time to establish a new collective brand for quality Spanish sparkling wine. Called Corpinnat, or “heart of Penedès,” the goal of the new designation was to better define and distinguish the best bubbles made in the classic wine region, largely considered the cradle of Spain’s sparkling wine production.

Though some were unsure about the initiative at start, and what leaving the familiarity of the widely established Cava D.O. (Denominación de Origen) might impact, it’s clear that Corpinnat has made a strong mark. There are now 12 member wineries in the association, and in 2023, more than 2.282 million bottles of Corpinnat were sold in 66 countries worldwide.

Located approximately 25 miles west of Barcelona, the mountainous, mineral rich area of Penedès boasts a warm Mediterranean climate that’s tempered by cool winds. Corpinnat’s territory within the region encompasses 46 municipalities, with approximately 56,750 acres of vineyards.

Registered through the European Union, the collective brand is managed by L’Associació d’Elaboradors i Viticultors Corpinnat (The Association of Wine Producers and Growers Corpinnat, or AVEC) and is differentiated through meticulous, environmentally mindful, terroir-driven standards. Producers must exclusively use certified organic grapes that are hand-harvested and grown within the specified territory. Any purchased fruit stipulates a long-term contract with grower, in addition­ to a minimum guaranteed price.

The wines must comprise 90 percent indigenous varieties, including Macabeo, Malvasía, Parellada and Xarel-lo, among others,­ and a maximum of 10 percent other authorized varieties, including Malvasia de Sitges, Trepat, Chardonnay and Pinot Noir. READ MORE HERE. 

I’m delighted to provide a digital version of my feature on Corpinnat in Full Pour Magazine. 

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