An amazing bottling form a pioneer in the world of bubbles in Spain. The Recaredo estate is a biodynamic vineyard headquartered in Sant Sadurnì d'Anoia in the heart of Penedès within Catalonia. Under the direction of Josep and Antoni “Ton” Mata Casanovas the grapes are hand harvested and all cellar work is done by hand, including the disgorgement after the second fermentation. Josep and "Ton" Mata are also amongst the creators of the Corpinnat D.O. This quite recent D.O was created to designate traditional (i.e. Champagne) method wines made with greater proportions of native grapes and within the traditional heart of the Penedès. This is opposed to the Cava D.O where as long as you follow the use of traditional method, the grapes can be from all over Spain.
This particular wine is a blend of 65% Xarel-lo, 18% Macabeu and 17% Parellada. The first fermentation takes place partially in old oak, with some of that base wine recieving old oak ageing before secondary fermentation. The secondary fermentation takes place in bottle and the wine ages on its lees for 48 months before hand disgorgement to remove the lees.
This amazingly sharp yet powerful champagne method wine has notes of sourdough, asian pear, chalk dust and almond skins.
