Recaredo ?INTENS? Rosé Brut Nature Gran Reserva 2012

Mousserande vin

Organic and Biodynamic certified. Aged minimum 30 months on the lees.

Fyllighet	5
Fruktsyra	10
Sötma	1
Tillverkare	Recaredo
Artikelnr	Recaredo102
Lagerstatus	I Lager
Avnjutes mellan	2016 - 2019

Se specifikation

Recaredo Intens Rosat embodies the chromatic intensity achieved by grapes in the Mediterranean region. A focus on authenticity yields a sparkling wine that is dry, lively and enticing, defining an essentially gastronomical style.

Recaredo Intens Rosat is a completely dry brut nature cava with no added sugar. We recommend serving Intens Rosat at around 8-10 ºC.

41% Monastrell
41% Pinot
18% Garnatxa

Sold without wooden box, available to purchase.

Recaredo's family vineyards. Recaredo Intens is made exclusively with grapes from our own vineyards located in the sloping banks of the Bitlles River, in the county of the Alt Penedès (Barcelona). The vines grow in highly calcareous soils.

Biodynamic viticulture, a step beyond organic farming. We let plant cover grow spontaneously between the vines. This cover plays a crucial role loosening the soil, regulating water retention and drainage (essential in a dry farming system), and helping to foster biodiversity. Infusions of medicinal plants are applied to the vines to control the presence of fungus in the vineyard and strengthen the vine's defences.

Hand-harvested grapes to maintain the properties of the fruits used for a long-aged cava.

In-house vinification. Vinification, winemaking and ageing are carried out entirely in Recaredo. The colour is obtained by macerating the must with the red grape skins for six hours. 11% of the blend consists of wines aged for two months in oak casks.

Long-aged wines. Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers. Cork is sustainable, recyclable and ideal for retaining the original character of a long-aged cava.

Manual disgorging without freezing. Disgorging (the uncorking process) is done by hand without freezing the neck of the bottle, a technique based on skilled craftsmanship and respect for the environment.

Thanks to the excellent work done by our team, we collected the bunches with a very good, fresh and natural acidity. The high temperatures and unusual drought in August forced us to begin the harvest on 12 August, ending on the 30th (just 18 days of harvest). Mother Nature made it difficult for us; the grapes ripened extremely quickly so the controls were increased and the team of vintagers expanded to meet the ideal harvesting deadline. Our work against the clock was worth it as we obtained grapes with the ideal graduation and sanitary parameters.

• Average Recaredo vineyard yield in 2011: 41,7 hl/ha.
• Maximum yield authorised by the Cava Regulatory Council in 2011: 80 hl/ha

Less production, greater expressiveness and quality

	Per flaska	Per låda
Pris	230kr	1382kr

(Antal flaskor / låda: 6)

Produktbeskrivning Tipsa en vän

A unique commitment

100% Vintage Brut Nature

For almost a century, Recaredo has maintained a firm commitment: to produce terroir wines that reflect the landscapes of the Alt Penedès (Barcelona) as honestly and transparently as possible.

We make only vintage brut nature cavas with a distinctive character marked by long ageing.

Our sparkling wines have forged a truly unique styledefined by elegance and subtlety. From the vineyards to the winery, to our cellars, at Recaredo every step is audited and certified by the independent verification body Bureau Veritas, a process that attests to our unique vocation as grape growers and winemakers.

Costers del Bitlles©

Genuine terroir character

At Recaredo we farm just 50 hectares of family-owned vineyards in the Bitlles River watershed, in the county of Alt Penedès (Barcelona). The Bitlles winds its way through a varied landscape of forests, hills and ravines, including sites of great natural beauty, all dominated by the imposing presence of the mountain of Montserrat.

As grape growers and winemakers, we’ve specialised in long-aged brut nature cavas, entering into a tacit agreement with the land and tradition, a pact under which we seek to articulate truly honest stories, to express the distinctive features of the landscape through wines, vintage after vintage.

Artisans of the land

100% Organic, biodynamic agriculture

A great wine is one that reflects its land of origin. This is the reason why we practise dry farming, apply the principles of biodynamic agriculture, and cultivate our vineyards without herbicides or insecticides, using only elements of natural origin.

Biodynamic agriculture is a cultivation system aimed at achieving a balanced ecosystem and fostering biodiversity in the vineyard.

Biodynamic agriculture, which focuses on the biological dimension of farming, is an approach that enables us to produce highly expressive sparkling wines with great ageing potential. And, most importantly, it lets us do this in a way that respects the landscape where our wines originate.

Recaredo is the first producer of cava with protected designation of origin to obtain Demeter's international certification for biodynamic viticulture.

Minimum of 30 months’ ageing

Long ageing subtlety

Like sentinels waiting patiently in silence, Recaredo’s bottles remain in the darkness of our cellars for at least 30 months (two and a half years), until they achieve a truly unique character.

In the case of Recaredo’s most exclusive family wine cellars, some of our sparkling wines are aged for nearly 30 years, preserving the delicacy of time and a wealth of elegant and complex nuances.

1924. Point of departure

The beginning of an exciting story

In 1924 Josep Mata Capellades made his start in the world of cava as a disgorger and professional winemaker. He took up his pick and spade and began building cellars right under his home in the historic centre of Sant Sadurní d’Anoia (Barcelona).

This was the start an exciting story of enterpriserooted in the craft of disgorgement. As a legacy of his life experience, our grandfather left us these words: ‘Since 1924 I’ve been working on matters of champagne and other experiments.’