Red Fruits, Spice, Floral

Catalunya / Sparkling / Monastrell, Garnacha / Biodynamic

The wine's colour is achieved through maceration of the must with red grape skins for several hours. To bolster both structure and elegance, a portion of the blend incorporates wines that have undergone ageing in oak casks. Hand harvested hand riddled. This is a fine and gastronomic sparkling rose.

Notes on the producer

For almost a century, Recaredo has maintained a firm commitment: to produce terroir wines that reflect the landscapes of the Alt Penedès (Barcelona) as honestly and transparently as possible. They only make vintage brut nature sparkling wines with a distinctive character marked by long ageing and over the last few years, have embarked on a project to make still wines that truly reflect the particularity of Xarel.lo (especially) on different soils and made in different way.

Recaredo seek to ensure the natural balance of the vine in the vineyard, aiming to achieve the best expression of every individual vintage. Therefore, the viticulture is based on dry farming with grapes harvested by hand. They prioritise respect for biodiversity and the environment by cultivating vines without using herbicides or insecticides and only employing natural organic fertilisers. The entire harvesting process is carried out by hand, since it is only in this way that proper care for the grape until pressing can be guaranteed and premature oxidation (a characteristic of so many cheap cavas) can be avoided. All these vines are close to the cellars and transportation of the grapes is carried out using small trailers. The grape must is obtained by gently pressing the grapes, thereby obtaining the highest-quality part of the must. Over the winter, the wine remains in contact with its finest lees, giving it volume and body and becomes naturally clarified. The grape juice from the oldest Xarel·lo vines ferment in oak barrels yielding structure and greater complexity for longer-aged cavas. Some of the base wine is aged in oak barrels for some months. The secondary fermentation occurs in the bottle, with the yeasts transforming the sugar to produce the cava’s bubbles and foam. The subsequent interaction of the yeasts or the lees and the wine during the in-bottle ageing will give more complex flavours and aromas.