Recaredo Subtil Finca Serral del Roure Gran Reserva Brut Nature

Recaredo Subtil Finca Serral del Roure Gran Reserva Brut Nature
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Recaredo Subtil Finca Serral del Roure Gran Reserva Brut Nature
Biodynamic
Cava Gran Reserva.
  • Winery: Recaredo
  • D.O.: Cava
  • Variety: Chardonnay, Xarel·lo, Macabeo
  • Volume: 75 cl.

Available vintages of Recaredo Subtil Finca Serral del Roure Gran Reserva Brut Nature

  • Recaredo Subtil Finca Serral del Roure Gran Reserva Brut Nature 2008
    6x
    21,10 €/u
    22,25 IVA inc.

    Buy
    • Decántalo 93
    • Parker 93
    • Peñin 94
  • Recaredo Subtil Finca Serral del Roure Gran Reserva Brut Nature 2008
    • Decántalo: 93
    • Parker: 93
    • Peñin: 94
    22,25 IVA inc.
    6x
    21,10 €/u
    Units
    Buy

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.
Alcohol: 12.5%
Serve at 8ºC
Pairing
Aperitif, Soupy rice, Iberian ham, Can be served with any dish, Fish rices, Duck, Fish stew

Ratings

  • Decántalo 93
  • Parker 93
  • Peñin 94
  • Decántalo 93
  • Parker 93
  • Peñin 93
  • Proensa 93

Ratings for the vintages from the D.O. Cava

2013 Excellent
2012 Very good
2011 Very good
2009 Very good
2008 Excellent
2007 Excellent
2006 Excellent
2005 Very good
2004 Good
2003 Bona
2002 Molt bona
2001 Very good
2000 Excellent
1999 Very good
1998 Very good
1997 Good
1996 Very good
1995 Bona

Reviews

D.O. Cava

Winery Recaredo

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.

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