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Characteristics of Mas Codina Brut Reserva
Mas Codina Brut Reserva is a Cava from Cava developed by Mas Codina in the Alt Penedès. It is a blend of Macabeo (51%), Xarelo (25%), Chardonnay (16%) and Pinot Noir (8%).
The grapes used for Mas Codina Brut Reserva come from vines between 20 and 30 years old, planted on clay-limestone and sandy soil.
Mas Codina Brut Reserva is made by following traditional methods.
After extraction of the must with pneumatic press, the must settles for 18 hours. Mas Codina Brut Reserva subsequently undergoes a process of alcoholic fermentation with selected yeasts for about 20 days at a controlled temperature of 17ºC.
This cava then rests on its lees in stainless steel throughout the winter. A second alcoholic fermentation is then carried out.
Mas Codina Brut Reserva ultimately rests in the cellar for at least 30 months at a constant temperature of 16 ° C. Mas Codina is an estate of 40 hectares located in the Alt Penedès. Since 1681 this winery has devoted itself exclusively to the cultivation of vines and making wines and cavas.
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.