White wine Young Biodynamic. Winery: Celler Credo. D.O. Penedès. (Catalonia) Coupage: Macabeo and Xarel·lo.
White wine Young Biodynamic. 2 months on lees in the barrel. Winery: Celler Credo. D.O. Penedès. (Catalonia) Coupage: Xarel·lo
White wine Barrel fermented Biodynamic. 6 months in French oak barrels. Winery: Celler Credo. D.O. Penedès. (Catalonia) Coupage: Xarel·lo
White wine Young Biodynamic. Winery: Celler Credo. D.O. Penedès. (Catalonia) Coupage: Xarel·lo
White wine Barrel fermented Biodynamic. Winery: Celler Credo. D.O. Penedès. (Catalonia) Coupage: Xarel·lo
White wine Barrel Biodynamic. 5 months in French oak barrels used. Winery: Celler Credo. D.O. Penedès. (Catalonia) Coupage: Macabeo
D.O.: D.O. Penedès
Celler Credo is the still wine project of the family and the team of Caves Recaredo and Can Credo, the colloquial name of this house. Cavas Recaredo was born in 1924, when Josep Mata Capellades began as a master of disgorgement and a professional producer. With picks and shovels, the construction of the "cavas" begins just below his house, in the historic centre of Sant Sadurní d'Anoia .Since then, they have been producing sparkling wine with outstanding meticulousness. Since 1991 they have been producing a small production of still white wine under D.O. Penedès. However, it was after more than 20 years of testing and studies, when l'Obrador del Celler Credo started offering its current range of still wines, always based on the Xarello variety, on organic cultivation and biodynamics, and on the Alt Penedès.
Although the mother winery, Recaredo, has 50 hectares of vineyard located on the hillside of the river Bitlles, Celler Credo is supplied with 8 hectares in the Alt Penedès, planted with the native variety Xarello, in the farm of Pedra Blanca, Subirats, a unique place and the origin of all the wines from Celler Credo. Joan Rubió is the leader of the project. He currently applies the techniques used by grandparents to produce their five visions and interpretations of the Xarello: Miranius, Aloers, Can Credo, Estrany and Capficat.
Both in Recaredo and in Celler Credo, they are convinced that a great wine is the reflection of the land that has seen it being born. For this reason they practice dryland farming, following the criteria of biodynamics and cultivating the vineyards without herbicides nor insecticides, only with natural products.
Biodynamic agriculture is a farming system that focuses on the balance of the ecosystem and on biodiversity in the vineyard. Also, from an essentially biological point of view, this gives them the possibility to produce still and sparkling wines that are highly expressive, with a great ageing capacity and, above all, respectful with the landscape where they come from. We must remember that Recaredo was the first producer of Denomination of Origin Cava to attain the international Demeter certificate of biodynamic viticulture.
Wines from Celler Credo
The wines from Celler Credo are made from a single variety, the Xarello. With different interpretations, different styles, coming from different soils and microclimates, but all of them exclusively from 8 hectares of their own vineyards, located in the region of Alt Penedès. They are all cultivated following the principles of organic and biodynamic agriculture. The vinification and bottling of all its wines are carried out in the property, and by due to their natural production, they can present sediments that are completely natural. Also, all the bottles used in Celler Credo are low weight (390 gr) and, therefore, they are more sustainable due to energy saving in their manufacturing.
Miranius is a zesty and deep wine that offers great vivacity and capacity of ageing in the bottle. It is made mainly with the Mediterranean variety of Xarello and subtle notes of Maccabeu. Miranius has a strong varietal character with a very lively acidity and a good mid-palate. To achieve this, in Celler Credo they work with very low yields in the vineyards, paying special attention to ripeness, and always with the idea of achieving natural and fresh acidities.
Aloers is the name that was given to the farmers of the Middle Ages who owned the land they cultivated. The "aloers" were free from paying tributes and were not included in a census. Aloers is made from the maceration for a few hours with the stems and work performed with the lees for approximately two months. Aloers provides the freshest and most genuine expression of the Mediterranean variety Xarello, cultivated on calcareous soils. It is a wine of great liveliness and with a long life in the bottle.
Can Credo shows the personality of the Xarello in a free and transparent way. During its making, they perform a maceration with the skins and apply a very slight pressing process, which represents the most elegant and subtle part of the must. The fermentation takes place in oak barrels and then, the wine remains in the barrel for approximately three months. On the nose it is expressive, delicate and well defined. It has aromas of white fruits, citrus notes, soft floral nuances and light toastings. In the mouth it has an elegant entrance, an unctuous, balanced and subtle mid-palate. Well structured, with a very good acidity, deep and a little rebellious (the time it remains in the bottle with finish its integration), long and suggestive. It has a mineral and lightly toasted aftertaste.
Estrany recovers an ancestral way of production, from when the wine was macerated with the grape skin. It is a work with the skins taken to the limit. Its aim is to show the variety Xarello without frills and with total honesty, depth and rough elegance.
Capficat. Its name refers to the shoot that is buried without cutting it from the plant, giving life to a new strain. It comes from a Xarello vineyard planted in 1940, and is a compliment to purity and transparency. It does not contain added sulphites, only the sulphites that the yeasts generate naturally during the fermentation process. It is an unclarified and unfiltered wine that places value on the quality of the grapes and the work performed from the vineyard itself. The fermentation of the must takes place in oak barrels and then, the wine remains in the barrel for approximately one and a half months. Capficat seeks the maximum expression of the terroir and, therefore, it can present sediments that are completely natural, resulting from a minimal intervention.
Ratpenat (meaning bat in Catalan) is born from the commitment between Celler Credo and the Natural Science Museum of Granollers to protect the environment and the living beings in it. 60% of the benefits attained from this wine are destined to projects that spread the importance of bats in the ecosystem, as well as the protection of this mammal in the surroundings of vineyards, as it is a natural protection against insects. During the production of Ratpenat, they perform a maceration with the skins and stems for a few hours. The fermentation takes place in old oak barrels and then, the wine remains in the same barrel for approximately five months.
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