Winery Mas CodinaCava Reserva Brut
Sparkling wine
This wine is a blend of 3 varietals which are the Chardonnay, the Pinot noir and the Xarello.
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Cava Reserva Brut from the Winery Mas Codina
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Reserva Brut of Winery Mas Codina in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Reserva Brut of Winery Mas Codina in the region of Cava often reveals types of flavors of non oak, microbio or vegetal and sometimes also flavors of tree fruit, citrus fruit.
Food and wine pairings with Cava Reserva Brut
Pairings that work perfectly with Cava Reserva Brut
Original food and wine pairings with Cava Reserva Brut
The Cava Reserva Brut of Winery Mas Codina matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of seafood, chorizo and chicken paella from patou, baked potato churros or roast monkfish with bacon.
Details and technical informations about Winery Mas Codina's Cava Reserva Brut.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Cava Reserva Brut from Winery Mas Codina are 2011, 2015, 2017, 2016 and 0.
Informations about the Winery Mas Codina
The Winery Mas Codina is one of of the world's greatest estates. It offers 11 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Spain's star traditional-method sparkler, the Iberian equivalent of Champagne. Three Catalan grapes blended: Macabeo (apple, freshness), Xarel-lo (body and herbaceous notes), Parellada (elegance and floral finesse). Chardonnay and Pinot Noir also allowed. From fruit-driven Brut to Gran Reserva (30 months on lees) with brioche and toasted notes.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
