A bright golden yellow colour in the glass, pervaded by a persistently rising but subtle perlage. The mousse is fine-pearly and elegant - the visual signature of a house that prioritises finesse over effect is already evident here.<\/p>\n
The bouquet is characterised by crystalline minerality, which is immediately reminiscent of the limestone-rich subsoil of the Serral del Vell vineyard. This is followed by fine aromas of Pear<\/strong> and white peach<\/strong>, accompanied by Mediterranean herbal notes - in particular Thyme<\/strong> - and subtle yeasty notes reminiscent of fresh Toast<\/strong> remind. The nose is remarkably clear and balanced, without any heaviness.<\/p>\n The stony minerality continues on the palate and forms the backbone of this exceptional cava. The perlage is silky and fine - never intrusive, but discreetly emphasising the wine. The texture is complex and precise, with a directness that makes a virtue of any lack of frills. After three years of ageing in the bottle since disgorgement in April 2022, the wine has gained even more complexity. The long finish convinces with a stimulating astringency and salty minerality that invites you to take the next sip. With 12.5% alcohol and no dosage, this is pure, unadorned terroir expression.<\/p>\n Recaredo is one of the pioneers of biodynamic viticulture in the Pened\u00e8s and works consistently with artisanal methods. The blend of 87% Xarel-lo and 13% Macabeo matured for a year in steel and wood before being aged on the lees for 50 months. Remarkable: fresh grape juice from the same vineyard is used as tirage - a philosophy that emphasises terroir over technique.<\/p>\n This Brut Nature requires sophisticated accompaniment: Oysters<\/strong>, Scallops<\/strong>, Grilled monkfish<\/strong> or Langoustines<\/strong>. Also to fried turbot<\/strong>, Sushi<\/strong> or a Risotto with seafood<\/strong> an excellent choice. The salty minerality harmonises perfectly with Ib\u00e9rico ham<\/strong> or matured Manchego<\/strong>.<\/p>\n All bottles are shaken by hand and disgorged without icing the neck of the bottle - a practice that is rare today and requires the highest level of craftsmanship. Maturation with natural corks emphasises the uncompromising quality standards.<\/p>","protected":false},"excerpt":{"rendered":"Palate<\/h3>\n
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