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Characteristics of Recaredo Subtil Finca Serral del Roure Gran Reserva Brut Nature
Elegant cava made of Xarel.lo, Macabeo and Chardonnay from vineyards grown according to the principles of organic farming. The grapes are harvested manually. Both the winemaking process (without adding sugar) and the ageing are traditional. 15% of the wine was aged in oak for 11 months. The remuage is conducted manually in pupitres (wine racks). The disgorgement is also manually conducted without freezing the neck of the bottle. The disgorgement date is indicated on the back label. If stored in good conditions, it has a long life ahead. A serious, complex and dry cava. Of those who leave their mark.
Serve at 8ºC
Soupy rice, Iberian ham, Can be served with any dish, Fish rices, Duck, Fish stew, Aperitif
Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.
Recaredo is one of those cava family-run wineries that best express the relation between architecture, wine and nature, providing us with a clear idea of what making wine is, taking the natural elements of the vine. Their projects are always based on exploring the spatial relations of nature to know how to precisely articulate its relation with time inside of the underground caves, thus giving that intrinsic personality to their wines. And this is why the best wine aficionados and critiques extremely admire the effort and the passion that the Mata family has put into it throughout its winemaking history. Among other things, they have known how to respect, within their business project, the conditions of the natural environment, of the area, the geography and the climate, and they have been attentive to the inevitable progress of the oenological culture.