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.
The Recaredo estate in Sant Sadurní d’Anoia is justly regarded as the greatest producer of sparkling wine in the Penedès. Their long-lees-aged, zero-dosage, single-vintage, hand-disgorged wines are ubiquitous on the greatest wine lists in Catalunya and in Spain in general, and we at RWM have greatly relished building their reputation here in the United States over the past dozen years of our partnership. Read More
By Eric Asimov
Nov. 12, 2020
The end of 2020 is mercifully in sight.
Ordinarily, November and December would be the time for gatherings, parties and celebrations. These are the months when the merchants of sparkling wine earn their keep.
This year? Sigh, and cue the shrug emoji.
We will find ways of commemorating the surreal nature of this year. But give up on sparkling wine? That’s just knuckling under to the forces of darkness.
Sparkling wine is made in just about every winemaking region of the world, in a multitude of styles and from almost any conceivable grape.
In recent decades, we’ve come to accept that sparkling wine can be appropriate for any occasion, not just christenings and ceremonies. All the same, nothing suggests a festive mood better than sparkling wine, even if the parties will be more subdued than usual.
This month we will look at several different sparkling wines, each from a different place and made with different grapes. Here are the three I suggest:
Ferrari Trento Brut Metodo Classico NV (Taub Family Selections, Boca Raton, Fla.) $25
Domaine Huet Vouvray Pétillant Brut 2014 (The Rare Wine Company, Brisbane, Calif.) $32
Recaredo Corpinnat Terrers Brut Nature 2014 (Rosenthal Wine Merchant, New York) $33
The Ferrari is produced in northern Italy using the same method as Champagne. It even uses a Champagne grape, chardonnay.
The Recaredo is a cava, though it isn’t called that. Recaredo is like a number of leading Catalonian producers that feel the term “cava” has been diminished by the millions of low-quality bottles turned out every year. It, too, is made using the Champagne method, but with local grapes — xarello, parellada and macabeu, grown in the Penedès.
The Huet comes from the Vouvray region of the Loire Valley and is made of chenin blanc, though not by the Champagne method. Instead, Huet employs the methode ancestrale, like a pétillant naturel. Huet does not use that term, although it calls the wine pétillant in another sense of the word, which indicates that the carbonation is gentler than would be typical in a Champagne-style wine.
If you can’t find these wines, plenty of other choices are available. Other good cava-style wine producers include Gramona, Raventós i Blanc, Mestres, Bohigas, AT Roca, Loxarel and Parés Baltà.
Likewise, if you can’t find the Huet, other good chenin blanc sparklers include François Pinon, Jacky Blot, François Chidaine, Arnaud Lambert and Foreau.
The Ferrari should not be hard to find, but if you can’t for some reason, a lot of other Champagne facsimiles are out there, including Franciacorta in Italy or any number of California sparklers. You could always try a Champagne, too, or go further afield, as with a sekt from Germany or Portuguese sparkling wines.
Drink it with fried chicken, or with pizza. Try it with jamón Ibérico with nuts, or really anything you like. I don’t much like Champagne with caviar — that’s vodka’s reason for being — but if you like, why not? Or just drink it with ceremony.
As for 2020, don’t let the door hit you on the way out.
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…