Recaredo owns forty-six hectares of vineyards in the Alt Penedes district planted primarily to the Xarello, Macabeu and Parellada grape varieties, with smaller amounts of Chardonnay, Pinot Noir and Monastrell (Mourvedre). Viticulture at Recaredo is based solely on dry farming; no herbicides or pesticides are used and only organic fertilizers are applied when necessary; grapes are harvested manually; and, production is limited to cavas that are completely dry. The estate strictly follows an organic viticulture regime.
Vinification is carried out entirely at the Recaredo cellars in Sant Sadurní d’Anoia. The musts from the oldest Xarello vines ferment in oak barrels, which give structure and greater complexity for longer-aged cavas. Some of the base wine is aged in oak barrels for some months. This wine will be used to add greater finesse and structure to the final blending. At Recaredo, the wines are aged in-bottle in continuous contact with the second fermentation lees; the bottles are closed with 100% natural cork stoppers. Disgorging is carried out on an exclusively manual basis, at the cellars’ natural temperature, without freezing the necks of the bottles, a process that produces the most natural product possible. The cavas of Recaredo are disgorged totally dry with a zero dosage and all cuvées are vintage-dated.
Effectively, Can Recaredo, as the domaine is known, is a deeply traditional producer of the finest Cavas available in the market. To visit the cellars and observe the process is to return to another time when artisanal, hand-crafted products of the highest quality were the universally accepted standard, the goal that all sought to achieve. Here, in brief form is the Recaredo commitment:
• Production of single-vintage cavas only.
• Production of completely dry cavas: “Brut Nature”.
• Vinification, production and ageing 100% in-house.
• Ageing in bottle inside our caves, with real cork stoppers.
• Remuage by hand, in traditional racks.
• Manual disgorgement without freezing the bottle’s neck.
Long before Cava became a brand, a category, a marketing term, a beverage sourced from disparate lands across all of Spain, it was an experimental artisanal wine produced by a handful of visionaries in the Alt Penèdes—the gorgeous rolling hills west of Barcelona in the long shadows of Montserrat, within striking distance of the Mediterranean Sea. The dictates of rapid industrialization transformed Cava from a local Catalan curiosity into a highly marketed juggernaut, with power and influence concentrating in the hands of several enormous bulk producers; but a few holdouts…
An ideal time to become familiar with our exceptional growers We at Rosenthal Wine Merchant have championed great and distinctive sparkling wines for the entirety of our near-forty-year existence. Since 1981, we have imported the elegant, classical Champagnes of Guy Larmandier in Vertus—long before there was even a “grower Champagne” movement to speak of. We […]