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Características de Mas Codina Brut Nature Reserva
Mas Codina Brut Nature Reserva is a cava from the D.O Cava produced by the winery Mas Codina. This is a blend of Xarel·lo, Macabeo, Pinot Noir and Chardonnay.
Mas Codina Brut Nature Reserva is born out vines located in the Alt Penedès between 20-40 years old, planted in clayey soils.
The harvest is completed by hand, all the grapes originate from the same vineyard. Once at the winery, the must is extracted by a series of pneumatic presses at a pressure inferior to 0.2 psi.
Mas Codina Brut Nature Reserva is fermented alcoholically with yeast for 20 days at a temperature of 17ºC in stainless steel vats.
After the must rests with its lees during the winter, Mas Codina Brut Nature Reserva begins a second alcoholic fermentation process with special selected yeasts.
The last stage before being bottled, Mas Codina Brut Nature Reserva rests for a further 26 months in the cellar at 16ºC.
Although, Mas Codina wasn´t established until 1985, the current winery was constructed in 1681. Since then, all the managers of the estate have always dedicated their time to the proper cultivation of the vines.
Serve at 7ºC
Grilled seafood, White meat, Smoked dishes, Grilled white fish, Aperitif, Blue fish
SightPale yellow with greenish hues. Fine bubbles and a beautiful crown.NoseMedium aromatic intensity, elegant and fine. Fruity notes and mineral undertones.TasteBalanced and fresh, attractive sweet notes. Perfectly integrated bubbles and a very good acidity.
SightPale yellow with green hues, fine and pretty bubble.NoseMedium intensity, fine and elegant aromas. A presence of fruity notes and minerals.TasteSweet and satiny, balanced and fresh. A seamless integration of carbon and good acidity.
Ratings for the vintages from the D.O. Cava
Super safe packaging
We send your order with special packaging to minimalise possible damages.
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.