Fèlix Massana Gran Reserva

Fèlix Massana Gran Reserva
4.75/5.00 from 723 reviews from our customers
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Fèlix Massana Gran Reserva
Cava Gran Reserva. 48 months in bottle.
  • Winery: Fèlix Massana
  • D.O.: Cava
  • Variety: Chardonnay, Xarel·lo, Macabeo, Parellada
  • Volume: 75 cl.

Available vintages of Fèlix Massana Gran Reserva

  • Fèlix Massana Gran Reserva 2010
    6x
    12,90 €/u
    13,60 IVA inc.

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  • Fèlix Massana Gran Reserva 2010
    13,60 IVA inc.
    6x
    12,90 €/u
    Units
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Characteristics of Fèlix Massana Gran Reserva

Fèlix Massana Gran Reserva is a brut nature cava from the Cava region produced by the winery Fèlix Massana. It is a blend of 4 different grape varieties: Chardonnay (38%), Xarel.lo (32%), Macabeo (20%) and Parellada (10%).

Fèlix Massana Gran Reserva is a very special cava, as it is only made when the Chardonnay grapes are of a high enough quality. The harvest is carried out manually and the grapes and transported to the winery in small boxes with a capacity of 20 kgs to ensure that they do not break nor ferment prematurely.

On arrival at the winery, the grapes are chilled in storage at a temperature of 10ºC. The grapes then undergo cold maceration in order to obtain the best quality wine. The must then ferments in stainless steel tanks at low temperatures.

Finally, a second fermentation and ageing takes place in the bottle. Fèlix Massana Gran Reserva rests on its lees for 48 months more.  

Fèlix Massana is a young and dynamic winery that specialises in the production of cava. A large family tradition in the winemaking industry is a guarantee of success.

Alcohol: 11.5%
Serve at 8ºC
Pairing
Aperitif, White meat, Baked white fish

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 Fèlix Massana

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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