Cava Recaredo

History of DomaineWinesTech SheetGalleryLabelsInsights
Josep Mata Capellades founded Cavas Recaredo in 1924, naming the domaine in honor of his father, Recaredo Mata Figueres. Josep Mata Capellades built the cellars in his house, in the historic centre of Sant Sadurní d’Anoia. Parts of the cellars are now over 80 years old and have been conserved in their original form. Recaredo is a pioneer in the production of totally dry cavas, in working with oak barrels and in longer-aged cavas. Cavas Recaredo is currently managed by Josep and Antoni Mata Casanovas, the sons of its founder, with Ton Mata actively involved and representing the succeeding generation.

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.

2010 “Terrers” Brut Nature Gran Reserva: Recaredo’s flagship Cava, “Terrers” is a blend of 54% Xarel-lo, 42% Macabeu, and 4% Parellada. Five solid years on the lees imbues the wine with sumptuous depth, yet there is none of the excessive yeastiness or clumsy creaminess that sometimes blur terroir expression in such long-aged sparkling wines. Instead, a subdued but persistent mousse serves as a texturally enchanting delivery system for pure limestone essence, framed by crunchy yellow fruits and a lacing of dried honey. Although, like all of Recaredo’s Cavas, “Terrers” receives no dosage, it does not scream shrilly of its dryness—it hangs together beautifully, comfortable in its harmony of acid, mineral, and fruit. The taster is left with, above all, a striking sense of elegance that is exceedingly hard to come by in the sparkling wines of this region—and it is this elusive elegance in particular that makes Recaredo the greatest Cava producer there is.
2007 “Brut de Brut” Brut Nature Gran Reserva: For the first time, with the 2007 vintage, Recaredo produced their always fiercely mineral-driven “Brut de Brut” from a single zone: the Serral del Vall, in the Bitlles Valley Highlands. Topsoils here are poor, and this wine expresses the characteristic limestone of the Alt-Penedes even more forcefully than the “Terrers” above. Created from equal parts Xarel-lo and Macabeu, the 2007 spent eight years on the lees before disgorgement, and the resulting Cava bears the mark of its extended aging in its broad, layered, incredibly deep texture. While not heavier than “Terrers,” it is decidedly more mineral-dominated and complex. Furthermore, the relatively cool 2007 growing season resulted in a wine of excellent acidity—a perfect foil for its autolytic complexity.
2005 “Reserva Particular” Brut Nature Gran Reserva: Recaredo’s astonishing “Reserva Particular” is made from old vines of Xarel-lo (55%) and Macabeu (45%) planted in the early 1950s. The Xarel-lo undergoes initial fermentation and aging in previously used oak barrels, thereby lending the wine an additional layer of textural intrigue, and the wine spends over ten years resting on its lees under—as always—natural cork. One would be forgiven for expecting the end result to be overwhelmingly yeasty, but this Cava is stunning in its clarity and verve—almost more youthful than the “Brut de Brut” above. Its subtle notes of brioche are offset by bright, clean aromas of red and yellow fruits and a firm spine of salty minerality. A gentle mousse allows its complex vinous qualities to be foregrounded. (Each bottle of “Reserva Particular” is individually packaged in a handsome sliding-top wooden box.)
2005 “Turo d’En Mota”: The legendary “Turo d’En Mota” hails from a single parcel of Xarel-lo planted in 1940 in the greatest vineyard Recaredo owns, in the highest-altitude sector of the Alt-Penedes. Like the “Reserva Particular” above, it presents in a shockingly youthful manner given the full decade it spent on the lees, and older bottles have wowed us with their slow and regal evolution. With “Turo d’En Mota,” one understands in a profound way the estate’s insistence that Xarel-lo is the most pure and true deliverer of terroir in the Penedes. Its layers of complexity and its eerily perfect sense of balance put it in an elite peer group that includes only the very finest of Champagnes, and it is without a doubt the greatest wine produced in the region—and one of the greatest in all of Spain. (As with the “Reserva Particular,” each bottle is individually packaged in wood.)
2012 “Intens Rosat” Brut Nature Gran Reserva: Made from 71% Monastrell, 23% Pinot Noir, and 6% Garnatxa, Recaredo’s “Intens Rosat” has no pretenses of being an airy, innocuous quaffing rose. On the contrary, in its brilliant ruby color, in its volume and breadth in the mouth, and in its delicious succulence, it revels in its power and depth. Despite its generosity, however, a telltale and very Recaredo sense of grace and restraint keeps it in balance. It deftly conquers the challenge facing all warm-climate wines: how to evoke the spirit of terroir without succumbing to excess ripeness—or, conversely, how to maintain acidity and freshness without denying the wine’s sun-blessed birthplace. As far as cuisine, one would be hard pressed to find a dish that could out-muscle this robust Cava, yet its innate elegance keeps it from trampling more delicate preparations.
Download Recaredo tech sheet
Domaine NameRECAREDO
Family/Owners NameRECAREDO FAMILY
How many years has the family owned the domaine?SINCE 1924
How many generations?THIRD GENERATION
How many hectares of vines are leased?10 Ha (since 2016). Vineyards grown by Recaredo’s team. NO PURCHASE OF GRAPES, OWN WINEGROWING
How many hectares of vines are owned? 55 Ha own vineyards
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?ORGANIC CERTIFIED BY CCPAE (EU). BIODYNAMIC CERTIFIED BY DEMETER (EU) SINCE 2010
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).BIODYNAMIC VITICULTURE; (Recaredo, first biodynamic winegrower certified by Demeter at DO Cava and DO Penedès. 100% of all production is certified in biodynamics since 2010. In 2006, Recaredo’s team started the first practices on biodynamics started).
PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY:
Do you do field work and harvest manually? By machine? By horse?Cultivated according to the principles of biodynamic viticulture. The biodynamic approach allows us to make wines that are rich in nuances, have excellent ageing potential, and respect the landscape they come from.
Do you practice green harvest? Leaf thinning? We let plant cover grow spontaneously between the vines. This cover crop plays a crucial role loosening the soil, regulating water retention and drainage (essential in a Mediterranean dry farming system), and helping to foster biodiversity.
How do you fertilize?Infusions of medicinal plants are applied to the vines to control the presence of fungus in the vineyard and strengthen the vine’s defences. We nourish and vitalise the soil with our own compost and we make our own biodynamic preparations with the aim of revivify the soil, fill it with nourishment and assist with organic degradation: 1. Horn manure to make soil more porous and help the roots to grow longer and spread out.. 2. Horn silica. To help photosynthesis to proceed and reinforce the plant’s immune defence. 3. Yarrow. This plant contains potassium and selenium bringing health to the vineyards. 4. Chamomile. It contains calcium and nitrogen and vitalizes the vine and stabilizes the nitrogen content of the compost. 5. Stinging nettles stabilize the nitrogen content of the soils and convert organic substances into minerals. 6. Oak bark adds calcium to the compost and improves the vines’ immune defence. 7. Dandelion. It helps the vine to absorb the amount of silicic acid it needs. 8. Valerian. It stimulates phosphorus activity. 9. Horsetail. Horsetail contains silica and sulphur, inhibiting the development of fungal diseases and reinforcing the plant’s immune defence.
HORSE PLOUGHING Since 2011 we recovered the house ploughing for some of our oldest and difficult-to-access vineyards in order to avoid compacting the soil, reducing carbon dioxide and working the old vineyards in a precise way. At Recaredo we also use the tractor for ploughing.
LEAF THINNINGLeaf thinning involves removal of leaves from vines again opening the plants and fruit up to more sun exposure and air flow. This happens throughout the growing cycle until just before harvest.
GREEN PRUNING Green pruning is carried out to supplement winter pruning with the objective of maintaining a balance between the vegetative and reproductive phases of the plant
100% HAND-HARVESTING GRAPESYIELD (average yield last 6 years) à 5,100 kg/ha à 32,45 hl/ha
Do you typically sell or buy any grapes? Please specify.WE DON’T BUY / SELL GRAPES. ALL THE PRODUCTION IS FROM OUR OWN VINEYARDS LOCATED IN THE BITLLES VALLEY HIGHLANDS AND LEASED VINEYARDS GROWN BY RECAREDO.
HECTARES / GRAPES AT RECAREDO:39 Ha XAREL·LO, 18,5 Ha MACABEU, 3 Ha PARELLADA , 3,5 Ha MONASTRELL, 1 Ha GARNATXA
Do you sell off any of your wine en vrac/allo sfuso?YES. THE PRESSING YIELD APPLIED TO OUR CAVAS IS 55% MAXIMUM, getting the most elegant and subtle fraction of the must for the making of our Cavas. The must from the second pressing yield –from 55% until 66.6%– is sold in bulk.
How old is your facility? When did you last make improvements? Are you planning any remodeling or new construction?Vineyard investment. Due to the low yields as a result of the extremely dry climate last vintages, we are working hard in planting new vineyards and getting some extra hectares. The aim is not producing more bottles, otherwise making the same quantity of bottles (around 250,000 bot/year). 2015. Purchasing of 9.5 Ha of vineyards (Rivalta Estate, close to Serral del Vell Estate) and regrafting investment from Cabernet into Xarel·lo variety. 2015-2016. Planting in Montpedrós Estate, an altitude vineyard purchased in 2008. To lease altitude vineyards in areas where the average rainfall is higher (500-700 mm year). All the leased vineyards are always managed and grown by Recaredo. We have a new tirage machine since this year, specifically designed for bottling with cork stopper. We inaugurated a new tasting room with the aim of offering a better service to our custumers and visitors. As a priority we are planning to remodel the reception and selection line for grapes.
WINE 1RECAREDO TERRERS 2010
Brut Nature Gran Reserva
GENERAL INFORMATION
AppellationCAVA FROM COSTER DEL BITLLES (Bitlles Valley Highlands)
ALT PENEDÈS COUNTY, BARCELONA
Cepage/Uvaggio54 % Macabeu · 42 % Xarel·lo · 4 % Parellada
%ABV0.12
# of bottles produced190000
Grams of Residual Sugar0.3 g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsCOSTER DEL BITLLES. ALT PENEDÈS COUNTY. RECAREDO CAVA IS LOCATED IN SANT SADURNÍ D’ANOIA
Exposures and slope of vineyardsMosaic of vineyards in the Bitlles Valley Highlands. Several exposures. Slope 3-5%
Soil Types(s)The vines grow in highly calcareous, loamy soils (balance of sand, silt and clay), that provides good levels of drainage in the upper areas and a higher water retention capacity in lower areas, where the soil depth is also greater. Elevation: 180-455 m. Soil: 5 to 14% active lime. pH: 7.5 (neutral) to 8.68 (very alkaline). Varieties: Xarel.lo and Macabeu. (Parellada, minority grape variety)
Average vine age (per vineyard)6-40 years
Average Vine Density (vines/HA)2,800 vines / HA
Approximate harvest date(s)Manual harvest: 25 th August 2010 – 15th September 2010
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEThe vintage is vibrant and balanced, marked by meteorological contrasts, with high temperatures and little rain in the autumn and winter months.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Rains were erratic in the spring, and in May a record rainfall was recorded in the vineyards (155.7 l/m2). Mildew came on hard but the biodynamic treatments we applied proved highly effective. In the end, the grapes harvested were of high quality and in exceptionally good health. Harvesting was done completely by hand to maintain the properties of the grapes used for a long-aged sparkling wine. • Average yield for Recaredo vineyards in 2010: 44.2 hl/ha • Upper limit set by the Cava Regulatory Board in 2010: 80 hl/ha. Less production, greater expressiveness and quality.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% whole cluster
Fermentation: vessel type and size 9 % of the blend consists of wines that have been aged in oak casks.
Fermentation in stainless steel.
Duration of contact with leesAgeing in the bottle, minimum of 5 years and 1 month (61 months) in the caves.Ageing and disgorgement date are given on the back label.
Select or indigenous yeast?Indigenous yeast (1st fermentation) . Sacharomices Cerevisae Cerevisae yeast without aromas and flavours added (2nd fermentation)
Please share notes about winemaking process for this wine. Vinification, winemaking and ageing are carried out entirely at Recaredo to ensure strict control of the origin of grapes and maximum transparency in production processes.
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationTo enhance structure and elegance, 9 % of the blend consists of wines that have been aged in oak casks. Our wines are NEVER acidified neither chaptalized. Static débourbage after pressing the grapes. 3 transfers done by gravity or pumping (depending on the tanks used). Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. The AGED WITH CORK label, awarded by the European Confederation of Cork, symbolises the commitment to quality and sustainability that lies behind our use of cork stoppers in the ageing of all our cavas. Remuage (riddling) is done by hand on traditional racks. Disgorging (the art of expelling the lees from the second bottle fermentation that then leaves the wine perfectly clear) is done by hand without freezing the bottle neck by skilled masters: an artisanal, environmentally friendly process.
Elevage: vessel type(s) and size(s)Ageing on the bottle in contact with the lees. Ageing with natural cork stopper.
Duration of elevageMinimum of 5 years and 1 month (61 months) in the caves.
Exact ageing and disgorgement date are given on the back label.
Do you practice fining and filtration? If yes, please describeFining by using a low quantity of clay bentonite (5 g/ha in base wine + 4g/ha in bottle). No element of animal origin are used in clarifying the wine. Filtration ≥ 5 µ.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?We always work with small quantity of sulfur. Once we get the must, we add 60 mg/l of sulfur. At the third transfer of the wine and after disgorging the bottle we analyse the sulfur quantitates. If the free sulfur dioxide is not detected in the analytics (n/d), we apply a sulfur correction with the aim of getting 5 mg/l of free sulfur. In the case of 2010 Vintage of Recaredo Terrers, it remains 48 mg/l of total sulphur and
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?This is open, aromatic and developed, with balsamic notes, hints of yeasts and smoke. The palate is soft and creamy, completely balanced, with integrated acidity. It was disgorged after 61 months in bottle. This is the first vintage of a volume wine to be Demeter-certified. 190,000 bottles produced.
SPARKLING WINES ONLY
Please comment on the winemaking process and include the following information:TRADITIONAL METHOD
Is preparation done in-house or outsourced? What is the dosage? How many months “sur lattes”? Vinification in method champenoise or charmat?100% IN-HOUSE PREPARED. ONLY VINTAGE BRUT NATURE LONG-AGED CAVAS. (NON DOSAGE). RECAREDO TERRERS 2010 AGES A MINIMUM OF 61 MONTHS ON THE LEES (5 YEARS AND A MONTH) . RECAREDO TERRERS IS A COMPLETELY DRY BRUT NATURE SPARKLING WINE WITH NO ADDED SUGAR. IT SHOULD BE STORED AT AROUND 15 ºC. WE RECOMMEND SERVING IT AT 8-10 ºC AND OPENING THE BOTTLE A FEW MINUTES BEFORE SERVING
WINE 2RELATS de RECAREDO 2012
Brut Nature Gran Reserva
GENERAL INFORMATION
AppellationCAVA FROM COSTER DEL BITLLES (Bitlles Valley Highlands) ALT PENEDÈS COUNTY, BARCELONA
Cepage/Uvaggio65 % Xarel·lo · 35 % Macabeu
%ABV0.12
# of bottles produced7.2
Grams of Residual Sugar0.3 g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsCOSTER DEL BITLLES.ALT PENEDÈS COUNTY. RECAREDO CAVA IS LOCATED IN SANT SADURNÍ D’ANOIA
Exposures and slope of vineyardsMosaic of young vineyards in the Bitlles Valley Highlands. Several exposures. Slope 3-5%
Soil Types(s)The vines grow in highly calcareous, loamy soils (balance of sand, silt and clay), that provides good levels of drainage in the upper areas and a higher water retention capacity in lower areas, where the soil depth is also greater. Elevation: 180-455 m. Soil: 5 to 14% active lime. pH: 7.5 (neutral) to 8.68 (very alkaline).Varieties: Xarel.lo and Macabeu
Average vine age (per vineyard)5-20 years
Average Vine Density (vines/HA)2,800 vines / HA
Approximate harvest date(s)Manual harvest: 13th August 2012 – 12th September 2012
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEA vintage with sparkle and depth, produced from one of the lowest yields in Recaredo’s history. A dry winter gives way to longed-for spring rains that force us to apply treatments based on medicinal plants to prevent the growth of mould in the vineyard. July is extremely hot and dry, but thanks to August rains the ripening process slows and acidity develops gradually. As a result, we’re able to harvest grapes with enormous potential and excellent acid levels.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?• Average Recaredo vineyard yield in 2012: 29 hl/ha. • Maximum yield authorized by the Cava Regulatory Council in 2012: 80 hl/ha. Less production, greater expressiveness and quality.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% whole cluster
Fermentation: vessel type and size Fermentation in stainless steel.
Duration of contact with leesAgeing in the bottle, minimum 3 years and 4 months (40 months) in the caves. Ageing and disgorgement date are given on the back label.
Select or indigenous yeast?Indigenous yeast (1st fermentation) Sacharomices Cerevisae Cerevisae yeast without aromas and flavours added (2nd fermentation)
Please share notes about winemaking process for this wine. Vinification, winemaking and ageing are carried out entirely at Recaredo to ensure strict control of the origin of grapes and maximum transparency in production processes.
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationOur wines NEVER are acidified neither chaptalized. Static débourbage after pressing the grapes.3 transfers done by gravity or pumping (depending on the tanks used). Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. The AGED WITH CORK label, awarded by the European Confederation of Cork, symbolises the commitment to quality and sustainability that lies behind our use of cork stoppers in the ageing of all our cavas. Remuage (riddling) is done by hand on traditional racks. Disgorging (the art of expelling the lees from the second bottle fermentation that then leaves the wine perfectly clear) is done by hand without freezing the bottle neck by skilled masters: an artisanal, environmentally friendly process.
Elevage: vessel type(s) and size(s)Ageing on the bottle in contact with the lees. Ageing with natural cork stopper.
Duration of elevageMinimum of 3 years and 4 month (40 months) in the caves. Exact ageing and disgorgement date are given on the back label.
Do you practice fining and filtration? If yes, please describeFining by using a low quantity of clay bentonite (5 g/ha in base wine + 4g/ha in bottle). No element of animal origin are used in clarifying the wine. Filtration ≥ 5 µ.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?We always work with small quantity of sulfur. Once we get the must, we add 60 mg/l of sulphur. At the third transfer of the wine and after disgorging the bottle we analyse the sulphur quantitates. If the free sulphur dioxide is not detected in the analytics (n/d), we apply a sulphur correction with the aim of getting 5 mg/l aprox. of free sulphur. In the case of 2012 Vintage of Relats de Recaredo, it remains 46 mg/l of total sulphur and 4 mg/l in the wine at release.
SPARKLING WINES ONLY
Please comment on the winemaking process and include the following information:TRADITIONAL METHOD
Is preparation done in-house or outsourced? What is the dosage?How many months “sur lattes”? Vinification in method champenoise or charmat?100% IN-HOUSE PREPARED. ONLY VINTAGE BRUT NATURE LONG-AGED CAVAS - NON DOSAGE. RELATS DE RECAREDO 2012 AGES A MINIMUM OF 40 MONTHS ON THE LEES. RELATS DE RECAREDO IS A COMPLETELY DRY BRUT NATURE SPARKLING WINE WITH NO ADDED SUGAR. IT SHOULD BE STORED AT AROUND 15 ºC. WE RECOMMEND SERVING IT AT 8-10 ºC AND OPENING THE BOTTLE A FEW MINUTES BEFORE SERVING
WINE 3RECAREDO INTENS 2012
Rosat Brut Nature Gran Reserva
GENERAL INFORMATION
AppellationCAVA FROM COSTER DEL BITLLES (Bitlles Valley Highlands). ALT PENEDÈS COUNTY, BARCELONA
Cepage/Uvaggio71 % Monastrell · 23 % Pinot · 6 % Garnatxa
%ABV0.12
# of bottles produced15000
Grams of Residual Sugar0.3 g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsCOSTER DEL BITLLES.ALT PENEDÈS COUNTY. RECAREDO CAVA IS LOCATED IN SANT SADURNÍ D’ANOIA
Exposures and slope of vineyardsMonastrells vineyard -> E, Pinot vineyard -> E, Garnatxa vineyard -> NW. Slope about 5%
Soil Types(s)Recaredo Intens Rosat  comes exclusively from two small vineyards –La Marçaneta and Serral del Vell owned by Recaredo. The vines grow in highly calcareous, loamy soils (balance between sands, silts and clays). In the lower areas there is a tendency towards loamy-clay texture soils, and in the upper part there is an abundance of stones and gravel. Elevation: 230-290 m. Soil: 6% to 18% active, extremely calcareous soils. pH: 8 to 8.68 (very alkaline). Varieties: Monastrell, Garnatxa, Pinot (up until the 2013 vintage)
Average vine age (per vineyard)Monastrells vineyard -> 9-17 years, Pinot vineyard -> 20 years, Garnatxa vineyard -> 8 years
Average Vine Density (vines/HA)2,800 vines / HA
Approximate harvest date(s)Manual harvest: 13th August 2012 – 12th September 2012
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEA vintage with sparkle and depth, produced from one of the lowest yields in Recaredo’s history. A dry winter gives way to longed-for spring rains that force us to apply treatments based on medicinal plants to prevent the growth of mould in the vineyard. July is extremely hot and dry, but thanks to August rains the ripening process slows and acidity develops gradually. As a result, we’re able to harvest grapes with enormous potential and excellent acid levels.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?• Average Recaredo vineyard yield in 2012: 29 hl/ha. • Maximum yield authorised by the Cava Regulatory Council in 2012: 80 hl/ha. Less production, greater expressiveness and quality.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and size Fermentation in stainless steel. To enhance structure and elegance, 10 % of the blend consists of wines aged for two months in oak casks.
Duration of contact with leesAgeing in the bottle, minimum of 3 years (36 months) in the caves. Ageing and disgorgement date are given on the back label.
Duration of skin contactAbout 5 hours of maceration
Select or indigenous yeast?Indigenous yeast (1st fermentation). Sacharomices Cerevisae Cerevisae yeast without aromas and flavours added (2nd fermentation)
Please share notes about winemaking process for this wine. Vinification, winemaking and ageing are carried out entirely at Recaredo to ensure strict control of the origin of grapes and maximum transparency in production processes. The intense colour is obtained by macerating the must with the red grape skins for 6 hours.
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationOur wines are NEVER acidified neither chaptalized. Static débourbage after pressing the grapes. 3 transfers done by gravity or pumping (depending on the tanks used). Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. Remuage (riddling) is done by hand on traditional racks. Disgorging (the art of expelling the lees from the second bottle fermentation that then leaves the wine perfectly clear) is done by hand without freezing the bottle neck by skilled masters: an artisanal, environmentally friendly process.
Elevage: vessel type(s) and size(s)Ageing on the bottle in contact with the lees. Ageing with natural cork stopper.
Duration of elevageMinimum of 3 years (36 months) in the caves. Exact ageing and disgorgement date are given on the back label.
Do you practice fining and filtration? If yes, please describeFining by using a low quantity of clay bentonite (5 g/ha in base wine + 4g/ha in bottle). No element of animal origin are used in clarifying the wine. Filtration ≥ 5 µ.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?We always work with small quantity of sulphur. ·       Once we get the must, we add 60 mg/l of sulphur. ·       At the third transfer of the wine and after disgorging the bottle we analyse the sulphur quantitates. If the free sulphur dioxide is not detected in the analytics (n/d), we apply a sulphur correction with the aim of getting around 5 mg/l of free sulphur. In the case of 2012 Vintage Recaredo Intens, it remains 37 mg/l of total sulphur and
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Recaredo Intens Rosat  embodies the chromatic intensity achieved by grapes in the Mediterranean region. A focus on authenticity yields a sparkling wine that is dry, lively and enticing, defining an essentially gastronomical style. Demeter-certified since 2010 vintage.
SPARKLING WINES ONLY
Please comment on the winemaking process and include the following information: Is preparation done in-house or outsourced? What is the dosage? How many months “sur lattes”? Vinification in method champenoise or charmat?TRADITIONAL METHOD. 100% IN-HOUSE PREPARED. ONLY VINTAGE BRUT NATURE LONG-AGED CAVAS - NON DOSAGE. RECAREDO INTENS 2012 AGES A MINIMUM OF 3 YEARS ON THE LEES.. IT IS A ROSAT BRUT NATURE GRAN RESERVA CAVA. RECAREDO INTENS ROSAT IS A COMPLETELY DRY BRUT NATURE SPARKLING WINE WITH NO ADDED SUGAR. IT SHOULD BE STORED AT AROUND 15 ºC. WE RECOMMEND SERVING IT AT 8-10 ºC AND OPENING THE BOTTLE A FEW MINUTES BEFORE SERVING. From the 2014 vintage, this wine will only be a blend of Monastrell with some 30% Garnacha, as we ripped up the Pinot Noir.
ROSE WINES ONLY100% saigné
WINE 4RECAREDO FINCA SERRAL DEL VELL 2007
BRUT DE BRUT
Brut Nature Gran Reserva
GENERAL INFORMATION
AppellationCAVA FROM COSTER DEL BITLLES (Bitlles Valley Highlands) SERRAL DEL VELL ESTATE. ALT PENEDÈS COUNTY, BARCELONA. To be under the new category CAVA DE PARAJE
Cepage/Uvaggio51% XAREL·LO · 49% MACABEO
%ABV0.12
# of bottles produced50000
Grams of Residual Sugar0.3 g/l
Vineyard/lieu dit name(s) and locationsSERRAL DEL VELL ESTATE. COSTER DEL BITLLES. ALT PENEDÈS COUNTY.
Soil Types(s)Recaredo Brut de Brut Gran Reserva Brut Nature is sourced from a single estate, the Finca Serral del Vell, which appears on the label since 2006. The Serral del Vell hillock is a mainly calcareous terrain of disjointed landscapes. The Serral del Vell estate is characterised by a loamy soil texture (balance between different grades of soil: sands, silts and clays), with an abundance of stones and gravel, which provides good levels of drainage and allows water to deeply penetrate the roots of the vines. Elevation: 230-290 m. Soil: 6 to 18% active lime, extremely calcareous soils. pH: 8 to 8.68 (very alkaline). Varieties: Xarel·lo, Macabeu
Average vine age (per vineyard)16-28 years
Average Vine Density (vines/HA)2,800 vines / HA
Approximate harvest date(s)Manual harvest: 20 th August 2007 – 13th September 2007
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEThe vintage is vibrant and balanced, marked by meteorological contrasts, with high temperatures and little rain in the autumn and winter months. Rains were erratic in the spring, and in May a record rainfall was recorded in the vineyards (155.7 l/m2). Mildew came on hard but the biodynamic treatments we applied proved highly effective. In the end, the grapes harvested were of high quality and in exceptionally good health. Harvesting is done completely by hand to maintain the properties of the grapes used for a long-aged sparkling wine. • Average yield for Recaredo vineyards in 2007: 33.5 hl/ha. • Upper limit set by the Cava Regulatory Board in 2007: 88 hl/ha. Less production, greater expressiveness and quality.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% whole cluster
Fermentation: vessel type and size To enhance structure, all the Xarel·lo must is fermented in oak barrels. Macabeu must is fermented in stainless steel.
Duration of contact with leesAgeing in the bottle, minimum of 8 years (96 months) in the caves. Ageing and disgorgement date are given on the back label.
Select or indigenous yeast?Indigenous yeast (1st fermentation). Sacharomices Cerevisae Cerevisae yeast without aromas and flavours added (2nd fermentation)
Please share notes about winemaking process for this wine. Vinification, winemaking and ageing are carried out entirely at Recaredo to ensure strict control of the origin of grapes and maximum transparency in production processes. To enhance structure and elegance, all Xarel·lo must is fermented in oak casks.
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationOur wines NEVER are acidified neither chaptalized. Static débourbage after pressing the grapes. 3 transfers done by gravity or pumping (depending on the tanks used). Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. The AGED WITH CORK label, awarded by the European Confederation of Cork, symbolises the commitment to quality and sustainability that lies behind our use of cork stoppers in the ageing of all our cavas. Remuage (riddling) is done by hand on traditional racks. Disgorging (the art of expelling the lees from the second bottle fermentation that then leaves the wine perfectly clear) is done by hand without freezing the bottle neck by skilled masters: an artisanal, environmentally friendly process.
Elevage: vessel type(s) and size(s)Ageing on the bottle in contact with the lees. Ageing with natural cork stopper.
Duration of elevageMinimum of 8 years (96 months) in the caves. Exact ageing and disgorgement date are given on the back label.
Do you practice fining and filtration? If yes, please describeFining by using a low quantity of clay bentonite (5 g/ha in base wine + 4g/ha in bottle). No element of animal origin are used in clarifying the wine. Filtration ≥ 5 µ.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?We always work with small quantity of sulphur.·       Once we get the must, we add 60 mg/l of sulphur. At the third transfer of the wine and after disgorging the bottle we analyse the sulphur quantitates. If the free sulphur dioxide is not detected in the analytics (n/d), we apply a sulphur correction with the aim of getting about 5 mg/l of free sulphur. In the case of 2007 Vintage Recaredo Brut de Brut, it remains 44 mg/l of total sulphur dioxide and 5 mg/l of free sulphur in the wine at release.
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Intensely aromatic and seductively complex. Deep notes that evoke an array of fruits and aromatic herbs: from baked apple and ripe pineapple to cut fennel and the delicacy of orange blossom. Notes of white fruit mingled with balsamic and spicy notes . Fresh, lively attack, with an initial drying sensation that rapidly gives way to a breadth of citrus flavors on the mid-palate. The freshness re-emerges, without concealing the weight and pleasant density of its glyceric character. Length and longevity in a wine that refuses to fade – that is austere and dry, yet full of vigor and luminosity.
SPARKLING WINES ONLY
Please comment on the winemaking process and include the following information:TRADITIONAL METHOD.
Is preparation done in-house or outsourced? What is the dosage? How many months “sur lattes”? Vinification in method champenoise or charmat?100% IN-HOUSE PREPARED. ONLY VINTAGE BRUT NATURE LONG-AGED CAVAS - NON DOSAGE. RECAREDO BRUT DE BRUT FINCA SERRAL DEL VELL 2007 AGES A MINIMUM OF 96 MONTHS ON THE LEES (8 YEARS). IT IS A COMPLETELY DRY BRUT NATURE SPARKLING WINE WITH NO ADDED SUGAR. IT SHOULD BE STORED AT AROUND 15 ºC. WE RECOMMEND SERVING IT AT 10 ºC AND OPENING THE BOTTLE A FEW MINUTES BEFORE SERVING.
WINE 5RESERVA PARTICULAR DE RECAREDO . JOSEP MATA CAPELLADES 2005. Brut Nature Gran Reserva
GENERAL INFORMATION
AppellationCAVA FROM COSTER DEL BITLLES (Bitlles Valley Highlands) JOSEP MATA CAPELLADES ESTATE. ALT PENEDÈS COUNTY, BARCELONA. To be under the new category CAVA DE PARAJE
Cepage/Uvaggio55% XAREL·LO · 45% MACABEO
%ABV0.12
# of bottles produced11,576 each one numbered
Grams of Residual Sugar0.3 g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsJOSEP MATA CAPELLADES ESTATE. COSTER DEL BITLLES.ALT PENEDÈS COUNTY. RECAREDO CAVA IS LOCATED IN SANT SADURNÍ D’ANOIA
Exposures and slope of vineyardsVineyard; Exposition. CAN ROSSELL - Feliu vineyard: SW. CAN ROSSELL – Caelles vineyard: S - SE. LA PEDRA BLANCA - Galimany vineyard: NE. LA PEDRA BLANCA -Mas Oliver vineyard: SE. CAN ROMEU: E
Soil Types(s)Reserva Particular de Recaredo is made with the Mediterranean varieties Xarel·lo and Macabeu from old vineyards planted between 1950 and 1955, in sloping banks of the Bitlles River, in the county of Alt Penedès (Barcelona).The vineyards stand on calcareous, loamy soils (balance of sand, silt and clay). Elevation: 170-220 m. Soil: 4,3% to 11% active lime. pH: 7.5 (neutral) to 8.2 (alkaline). Varieties: Xarel·lo from La Pedra Blanca (1952), Macabeu from Can Romeu (1955)
Average vine age (per vineyard)Vineyard: Age; CAN ROSSELL - Feliu vineyard: 60; CAN ROSSELL – Caelles vineyard: 47; LA PEDRA BLANCA - Galimany vineyard: 60; LA PEDRA BLANCA -Mas Oliver vineyard: 65; CAN ROMEU: 62
Average Vine Density (vines/HA)2,800 vines / HA
Approximate harvest date(s)Manual harvest: 22th August 2005 –3rd September 2005
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEThe 2005 vintage has been marked by a very severe drought and a period of very low winter temperatures. The vine is a plant that has adapted extremely well to the Mediterranean climate and has a great resistance to adverse conditions. In addition, the cultivation practices that we carry out at Recaredo seek the balance between the vine and its environment. Therefore, the behaviour of our vines, all dry-farming, has been very satisfactory and they have borne the hydric stress well. The most important days of the harvest at Recaredo are concentrated between 22 August and 3 September. Maturation has been quite fast and grape production low. The fruit has been harvested in an optimum state of health and in unsurpassable maturation and acidity conditions. Harvesting is done completely by hand to maintain the properties of the grapes used for a long-aged sparkling wine. • Average yield for Recaredo vineyards in 2005: 34.5 hl/ha. • Upper limit set by the Cava Regulatory Board in 2005: 80 hl/ha. Less production, greater expressiveness and quality.
WINEMAKING / CELLER INFORMATION
% whole cluster, % destemmed100% whole cluster
Fermentation: vessel type and size To enhance structure, all the Xarel·lo must is fermented in oak barrels. Macabeu must is fermented in stainless steel.
Duration of contact with leesAgeing in the bottle, minimum of 9 years and 10 months (118 months) in the caves. Ageing and disgorgement date are given on the back label.
Select or indigenous yeast?Indigenous yeast (1st fermentation). Sacharomices Cerevisae Cerevisae yeast without aromas and flavours added (2nd fermentation)
Please share notes about winemaking process for this wine. Vinification, winemaking and ageing are carried out entirely at Recaredo to ensure strict control of the origin of grapes and maximum transparency in production processes. To enhance structure and elegance, all Xarel·lo must is fermented in oak casks.
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization3 transfers done by gravity or pumping (according the tanks used).Static débourbage after pressing the grapes. Our wines NEVER are acidified neither chaptalized. Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. The AGED WITH CORK label, awarded by the European Confederation of Cork, symbolises the commitment to quality and sustainability that lies behind our use of cork stoppers in the ageing of all our cavas. Remuage (riddling) is done by hand on traditional racks. Disgorging (the art of expelling the lees from the second bottle fermentation that then leaves the wine perfectly clear) is done by hand without freezing the bottle neck by skilled masters: an artisanal, environmentally friendly process.
Elevage: vessel type(s) and size(s)Ageing on the bottle in contact with the lees. Ageing with natural cork stopper.
Duration of elevageMinimum of 9 years and 10 months (118 months) in the caves. Exact ageing and disgorgement date are given on the back label.
Do you practice fining and filtration? If yes, please describeBase Wine NOT Fined / 4g/ha of clay bentonite in bottle. No element of animal origin are used in clarifying the wine. Filtration ≥ 5 µ.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?We always work with small quantity of sulphur. Once we get the must, we add 60 mg/l of sulphur. At the third transfer of the wine and after disgorging the bottle we analyse the sulphur quantitates. If the free sulphur dioxide is not detected in the analytics (n/d), we apply a sulphur correction with the aim of getting about 5 mg/l of free sulphur. In the case of 2005 Vintage Reserva Particular, it remains 37 mg/l of total sulphur dioxide and
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. Mineral and complex, full of inner life with long-lasting flavour.   There are subtle smoke notes, yeasts, bread dough and baked brioche, incredibly subtle and elegant. 2005 was a warm and ripe year, but this wine is balanced and fresh, with a powerful palate and very tasty, with lively acidity that makes you salivate.
SPARKLING WINES ONLY
Please comment on the winemaking process and include the following information:TRADITIONAL METHOD.
Is preparation done in-house or outsourced? What is the dosage? How many months “sur lattes”? Vinification in method champenoise or charmat?100% IN-HOUSE PREPARED. ONLY VINTAGE BRUT NATURE LONG-AGED CAVAS - NON DOSAGE. RECAREDO RESERVA PARTICULAR 2005 AGES A MINIMUM OF 118 MONTHS ON THE LEES (9 YEARS AND 10 MONTHS). IT IS A COMPLETELY DRY BRUT NATURE SPARKLING WINE WITH NO ADDED SUGAR. IT SHOULD BE STORED AT AROUND 15 ºC. WE RECOMMEND SERVING IT AT 10 ºC AND OPENING THE BOTTLE A FEW MINUTES BEFORE SERVING.
WINE 6TURÓ D’EN MOTA 2005
Brut Nature
GENERAL INFORMATION
AppellationCAVA FROM COSTER DEL BITLLES (Bitlles Valley Highlands) TURÓ D’EN MOTA SINGLE-VINEYARD. ALT PENEDÈS COUNTY, BARCELONA. To be under the new category CAVA DE PARAJE
Cepage/Uvaggio100% XAREL·LO
%ABV0.12
# of bottles produced3,984 each one numbered
Grams of Residual Sugar1 g/l
VINEYARD AND GROWING INFORMATIONS
Vineyard/lieu dit name(s) and locationsTuró d’en Mota vineyard. COSTER DEL BITLLES. ALT PENEDÈS COUNTY.
Exposures and slope of vineyards. Soil Types(s)Deep and well-drained soil, Highly evolved soils owing to the presence of a calcic horizon with significant accumulations of carbonates in the form of nodules, stones formed from concentrations of calcium in the soil. Silty loam soil (a balance of sand, silt and clay) that is very calcareous in nature. Organic matter: 1.5 %, very low. Soil pH: 8.5, very basic. Moderate water retention capacity. Active lime of 14 %, soil extremely calcareous.
Average vine age (per vineyard)77 years (planted in 1940)
Average Vine Density (vines/HA)2,800 vines / HA
Approximate harvest date(s)Manual harvest: August 27th, 2005
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEThe 2005 vintage has been marked by a very severe drought and a period of very low winter temperatures. The vine is a plant that has adapted extremely well to the Mediterranean climate and has a great resistance to adverse conditions. In addition, the cultivation practices that we carry out at Recaredo seek the balance between the vine and its environment. Therefore, the behaviour of our vines, all dry-farming, has been very satisfactory and they have borne the hydric stress well. The most important days of the harvest at Recaredo are concentrated between 22 August and 3 September. Maturation has been quite fast and grape production low. The fruit has been harvested in an optimum state of health and in unsurpassable maturation and acidity conditions.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Harvesting is done completely by hand to maintain the properties of the grapes used for a long-aged sparkling wine. • Average yield Turó d’en Mota vineyard in 2005: 31 hl/ha . • Average yield Turó d’en Mota vineyard in 2005: 31 hl/ha. (5,400 kg of grapes / 31 hl/ha). • Upper limit set by the Cava Regulatory Board in 2005: 80 hl/ha. Less production, greater expressiveness and quality.
WINEMAKING / CELLAR INFORMATION
% whole cluster, % destemmed100% whole cluster
Fermentation: vessel type and size Xarel·lo must is fermented in oak barrels.
Duration of contact with leesAgeing in the bottle, minimum of 10 years (120 months) in the caves. Ageing and disgorgement date are given on the back label.
Select or indigenous yeast?Indigenous yeast (1st fermentation) . Sacharomices Cerevisae Cerevisae yeast without aromas and flavours added (2nd fermentation)
Please share notes about winemaking process for this wine. Vinification, winemaking and ageing are carried out entirely at Recaredo to ensure strict control of the origin of grapes and maximum transparency in production processes. The must is fermented in oak casks.
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationStatic débourbage after pressing the grapes. Our wines NEVER are acidified neither chaptalized. Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. The AGED WITH CORK label, awarded by the European Confederation of Cork, symbolises the commitment to quality and sustainability that lies behind our use of cork stoppers in the ageing of all our cavas. Remuage (riddling) is done by hand on traditional racks. Disgorging (the art of expelling the lees from the second bottle fermentation that then leaves the wine perfectly clear) is done by hand without freezing the bottle neck by skilled masters: an artisanal, environmentally friendly process.
Elevage: vessel type(s) and size(s)Ageing on the bottle in contact with the lees. Ageing with natural cork stopper.
Duration of elevageMinimum of 10 years (120 months) in the caves. Exact ageing and disgorgement date are given on the back label.
Do you practice fining and filtration? If yes, please describeBase Wine NOT Fined / 4g/ha of clay bentonite in bottle. No element of animal origin are used in clarifying the wine. Filtration ≥ 5 µ.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?We always work with small quantity of sulphur. Once we get the must, we add 60 mg/l of sulphur. At the third transfer of the wine and after disgorging the bottle we analyse the sulphur quantitates. If the free sulphur dioxide is not detected in the analytics (n/d), we apply a sulphur correction with the aim of getting about 5 mg/l of free sulphur. In the case of 2005 Turó d’en Mota, it remains 49 mg/l of total sulphur dioxide and
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. Compact and powerful, austere and serious style It is a wine that is very mineral, more about the soil than the yeast aging. The palate is superb, pungent and mineral; this is a wine that despite the long aging is still very much alive.
SPARKLING WINE ONLY
Please comment on the winemaking process and include the following information: Is preparation done in-house or outsourced? What is the dosage?How many months “sur lattes”? Vinification in method champenoise or charmat?TRADITIONAL METHOD. 100% IN-HOUSE PREPARED. ONLY VINTAGE BRUT NATURE LONG-AGED CAVAS - NON DOSAGE.TURÓ D’EN MOTA 2005 AGES A MINIMUM OF 120 MONTHS ON THE LEES (10 YEARS). IT IS A COMPLETELY DRY BRUT NATURE SPARKLING WINE WITH NO ADDED SUGAR. IT SHOULD BE STORED AT AROUND 15 ºC. WE RECOMMEND SERVING IT AT 10 ºC AND OPENING THE BOTTLE A FEW MINUTES BEFORE SERVING.

Summer/Autumn Sparkling Wine Program

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 […]

0 comments
Print This Page Print This Page