Cava Recaredo

August 26, 2012

Josep Mata Capellades founded Cavas Recaredo in 1924, naming the domaine in honor of his father, Recaredo Mata Figueres. Josep Mata Capellades built the cellars in his house, in the historic centre of Sant Sadurní d’Anoia. Parts of the cellars are now over 80 years old and have been conserved in their original form. Recaredo is a pioneer in the production of totally dry cavas, in working with oak barrels and in longer-aged cavas. Cavas Recaredo is currently managed by Josep and Antoni Mata Casanovas, the sons of its founder, with Ton Mata actively involved and representing the succeeding generation.

Recaredo owns forty-six hectares of vineyards in the Alt Penedes district planted primarily to the Xarello, Macabeu and Parellada grape varieties, with smaller amounts of Chardonnay, Pinot Noir and Monastrell (Mourvedre). Viticulture at Recaredo is based solely on dry farming; no herbicides or pesticides are used and only organic fertilizers are applied when necessary; grapes are harvested manually; and, production is limited to cavas that are completely dry. The estate strictly follows an organic viticulture regime.

Vinification is carried out entirely at the Recaredo cellars in Sant Sadurní d’Anoia. The musts from the oldest Xarello vines ferment in oak barrels, which give structure and greater complexity for longer-aged cavas. Some of the base wine is aged in oak barrels for some months. This wine will be used to add greater finesse and structure to the final blending. At Recaredo, the wines are aged in-bottle in continuous contact with the second fermentation lees; the bottles are closed with 100% natural cork stoppers. Disgorging is carried out on an exclusively manual basis, at the cellars’ natural temperature, without freezing the necks of the bottles, a process that produces the most natural product possible. The cavas of Recaredo are disgorged totally dry with a zero dosage and all cuvées are vintage-dated.

Effectively, Can Recaredo, as the domaine is known, is a deeply traditional producer of the finest Cavas available in the market. To visit the cellars and observe the process is to return to another time when artisanal, hand-crafted products of the highest quality were the universally accepted standard, the goal that all sought to achieve. Here, in brief form is the Recaredo commitment:

• Production of single-vintage cavas only.

• Production of completely dry cavas: “Brut Nature”.

• Vinification, production and ageing 100% in-house.

• Ageing in bottle inside our caves, with real cork stoppers.

• Remuage by hand, in traditional racks.

• Manual disgorgement without freezing the bottle’s neck.

Vinopolis is very pleased to offer presently the following selections:

Cava Recaredo Brut Nature ‘Gran Reserva Brut de Brut’ 2004 ($69.95) $59 pre-arrival special  SOLD OUT

Wine Advocate 93 points “The 2004 Brut de Brut Gran Reserva Brut Nature is a blend of 67% Macabeu and 33% Xarello from three vineyards on calcareous soils (Can Romeu, Can Rossell and Pedra Blanca). The first fermentation is done in oak casks and was bottled in spring 2005, remaining for 79 months on its lees before disgorgement on December 15, 2011. It offers a very precise bouquet that unfurls in the glass to reveal tantalizing hints of white truffle and a touch of rosemary. The palate is very precise and beautifully balanced with subtle white peach and quince notes, this Cava struck through with razor-sharp acidity that leads to the wild honey-tinged finish. There is a sense of completeness to this outstanding Cava that is well worth the price when you consider the price of Champagne. Drink now-2016+”

Cava Recaredo Brut Nature ‘Gran Reserva Particular’ 2001 ($139.95) $109 pre-arrival special

Wine Advocate 95 points “The 2001 Reserva Particular de Recaredo was sourced from the estate’s oldest vines and is composed of 60% Macabeu and 40% Xarel-lo with the latter fermented in cask for added structure and elegance. It spent over 100 months on lees and was finished with zero dosage. Light gold in color with beautifully refined and complex aromatics, in the glass it shows greater evolution and elegance than its cousins as well as a sense of proportion and great length.”

Cava Recaredo Brut Nature ‘Turo d’En Mota’ 2002 ($179.95) $149 pre-arrival special

Wine Advocate 96 points “The outstanding 2002 Turo d’en Mota is pure Xarello from a single vineyard of vines planted in 1940 in Sant Sadurni d’Anoia. The first fermentation was done in oak casks where it remained for 45 days with lees stirring and underwent 8 years and three months aging before disgorgement on December 12, 2011. The bouquet is more like a dry white Burgundy than a Cava, with hints of honeysuckle, dried apricot, lemon peel and a touch of jasmine. It is beautifully defined and very complex. The palate is very well-balanced with superb delineation and focus, drawing you in with subtle notes of orange peel, tangerine, beeswax and honeycomb. Long in the mouth and utterly harmonious, one has to ask if this is the “Clos d’Ambonnay” of Cava? Drink now-2016+”