Serral Del Vell Brut Nature 2016

Tasting note by Sebastian Bordthäuser from 29.09.2022, Copyright Sebastian Bordthäuser

Recaredo is one of the companies that have turned their backs on the D.O. Cava. Cava and have since marketed their sparkling wines under the Corpinnat designation of origin. Located between the imposing Montserrat Mountains and the nearby Mediterranean Sea, the winery is situated in Sant Sadurni d'Anoia, the epi-centre of Spanish sparkling wine production.

Recaredo's sparkling wines are produced using traditional methods and mature on the lees under natural corks. All work such as riddling and disgorgement of the bottles is carried out exclusively by hand and all wines are matured without dosage as Brut Nature. The long ageing on the lees is an absolutely unique feature of Recaredo.

Bright lemon yellow with light reflections and slightly coarser perlage

One is tempted to exclaim that the nose is clearly recognisable as Cava - I beg your pardon Corpinnat - because this appellation belongs to the past. It would be better to say that the aromas of the grape varieties on chalky soils combined with long lees ageing produce this effect. In this case, Xarello dominates with 25% Macabeu, which is strongly reminiscent of wet chalk and sea spray on the nose. Oyster shell, sea breeze and the Atlantic rather than the nearby Mediterranean on the nose. There are subtle hints of mirabelle plum and peach. Lemon zest, lime juice and grapefruit are much more clearly recognisable. It has a very subtle waxy note. In contrast, the Mediterranean herbs are dominant. Rosemary first and foremost, but also sage and thyme as well as a little oregano.

It reveals its true strength from the very first sip. This elegant nose is accompanied by an ambivalent, versatile mouthfeel. It initially builds on the palate, showing its fullness and some yellow fruit. At this point, the obligatory flavours of buttered brioche, yeast pastry and a little almond make a retronasal appearance. This is intensified by the mousseux until the acidity finally snaps like a lasso and builds up powerful pressure on the palate. It clears up with a lasso blow and forces the flavours on the palate into a corner. Now it appears much more compact, tighter and lingers on the palate for an enormously long time. The minerality gains the upper hand and blossoms completely. It is animating and positively drying at the same time. On the finish, chopped almonds are clearly evident alongside the wet chalk.