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.
|Brut Nature Vintage: composed of 64% Xarello, 28% Macabeu, 8% Parellada; a completely dry cava, with no sugar added for sweetening; produced in the main from the Recaredo estates at La Pedra Blanca (Subirats), Can Rossell de la Serra (Torrelavit) and Cal Mota (Sant Sadurní d’Anoia – Torrelavit); a luminous, fine cava with a bouquet dominated by balsamic and mature fruit tones; lively and fresh with strong citrus notes. This cava reveals the diversity of calcareous soils and microclimates of the Alt Penedès region. Five percent of the base wine is aged in oak barrel for 12 months.|
|Gran Reserva Brut Nature Vintage: 55% Xarello, 30% Macabeu, 15% Chardonnay; produced in the Alt Penedes district from the “Subirats” and “Torrelavit” vineyards dominated by loamy and calcareous soils.; 9% of the base wine, from the Xarel·lo grape variety, is aged for 11 months in oak barrels; complex with a toasty, mineral touch; creamy in the finish with hazelnut hints and a fine bubble.|
|Brut de Brut, Brut Nature Vintage: 72% Macabeu, 28% Xarello ; from the oldest vines situated on the Recaredo estates at Can Romeu (Sant Sadurní d’Anoia), La Pedra Blanca (Subirats) and Can Rosell de la Serra (Torrelavit), all in the “Alt Penedès” region; all the must from the Xarel·lo grapes is fermented in oak barrels; marked by notes of ripe fruits married to lively citrus-infused backbone; the height of elegance.|
|Reserva Particular Vintage: This cuvée is a blend of 60% Macabeu and 40% Xarello. The latter cepage is barrel-fermented in small oak casks to obtain more structure and elegance. The “Particular” is aged for at least seven years prior to the first disgorgement. It is a full-bodied, bone dry cava of exceptional complexity and breed. Only 8000 bottles or so are produced annually.|
Turo d’en Mota Vintage: This is a very special cuvée sourced from a single vineyard situated perhaps in the most elite section of the domaine. The vineyard is slightly less than one hectare in size and is planted entirely to the Xarello grape. The vines are very old: planted in 1940. The grapes are crushed and then the juice is fermented in barrel and then stays in barrel on the lies for 3 ½ months with occasional batonage. By May of the following year the wine is bottled and prepared for the second fermentation. The Turo d’En Moto is then aged for at least eight years before the first disgorgement. The date of disgorgement is indicated on the label of every bottle. Approximately 2900 bottles were produced in the 2000 vintage.