Mas Codina Brut Rosé Reserva

Mas Codina Brut Rosé Reserva
4.75/5.00 from 709 reviews from our customers
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Mas Codina Brut Rosé Reserva
Cava Reserva. 24 months in bottle.

Available vintages of Mas Codina Brut Rosé Reserva

  • Mas Codina Brut Rosé Reserva 2013
    6x
    9,15 €/u
    9,60 IVA inc.

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  • Mas Codina Brut Rosé Reserva 2013
    9,60 IVA inc.
    6x
    9,15 €/u
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Characteristics of Mas Codina Brut Rosé Reserva

Mas Codina Brut Rosé Reserva is a rosé cava from the Cava region produced by Bodega Mas Codina. It is made using only Pinot Noit grapes.

The grapes used to make Mas Codina Brut Rosé Reserva come from vines that are between 20-50 years old, grown on calcareous andsandy claysoils. The vineyards used all belong to the winery.

First the grapes undergo a selection process at the vineyard. The grapes are partially destemmed and cooled before being pressed.

The must of Mas Codina Brut Rosé Reserva then undergoes racking for 18hours. This is followed by alcoholic fermentation of the grapes in stainless steel tanks for 20 days. There is then a second fermentation with selected yeasts.

Mas Codina Brut Rosé Reserva then ages for 24 months at a controlled temperature of 16º.

The Mas Codina estate was established in 1681 and is situated in the Alt Penedès region. Since its foundation, its facilities have been used to cultivate and produce wine.

Alcohol: 12.0%
Serve at 8ºC
Pairing
Fish rices, Aperitif, White meat

Ratings for the vintages from the D.O. Cava

2013 Excellent
2012 Very good
2011 Very good
2009 Very good
2008 Excellent
2007 Excellent
2006 Excellent
2005 Very good
2004 Good
2003 Bona
2002 Molt bona
2001 Very good
2000 Excellent
1999 Very good
1998 Very good
1997 Good
1996 Very good
1995 Bona

Reviews

D.O. Cava

Winery Mas Codina

Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.

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