Catalunya / White Sparekling / Xarell Lo, Parellada, Macabeo / Biodynamic
Recaredo is now a member of Corpinnat , an organisation comprising nine leading wineries in the region, set up with the aim of distinguishing great sparkling wines made in the heart of the Penedès from 100% organic grapes harvested by hand and entirely vinified on the premises of the winery. These sparkling wines are not to be missed and will rival most Champagnes for complexity and flavour. Stunning.
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.