Mas Codina Brut Reserva

Mas Codina Brut Reserva
4.75/5.00 from 723 reviews from our customers
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Mas Codina Brut Reserva
Cava Reserva.

Available vintages of Mas Codina Brut Reserva

  • Mas Codina Brut Reserva 2014
    7,50 IVA inc.

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  • Mas Codina Brut Reserva 2014
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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.

Alcohol: 12.0%
Serve at 6ºC
Pairing
Blue fish, Baked white fish, Poultry, Aperitif

Tasting notes Mas Codina Brut Reserva

Sight Straw yellow with a green trim. Nose Notes of white fruit and intense hints of nuts. Taste Its good acidity provides freshness. Fine and well integrated bubble which shows a nice texture.

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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