Apostrophe and 15 Selected Cava to finish the year!

397 – 411/365 – Catalonia – 15 Selected Great Cavas

Apostrophe………,

…. just lean back  and chill, can’t go wrong with Zappa and Cava! The year only has another 2 days to go, so it might be time to get some Cava to celebrate what has been and what is coming. I wish you all a fine ending to the old year and a great 2015! With todays entry I have selected some of my favorite Cavas, as I did with the whites the other day and this time again, in no particular order! Enjoy!

be14Bertha Siglo XXI Gran Reserva, Macabeo, Parellada, Xarel·lo and 10% Chardonnay

Minimum maturation sur lies, 36 months, which produces a great aromatic complexity. Bright yellow color with fine and steady bubbles. Intensive and extensive aromatic range, white fruit and flowers perfectly conjugated with lees aging: confectionery, brioche, smoked, dried fruits. Very elegant nose.  The entrance of this Cava is fresh, creamy and elegant. The bubbles are subtle, fine and very well built, durable and with an original personality. Its aftertaste is very long and delicate. If you need a food Cava, this is the one, not that I mind enjoying it as is!

recaredointens2009

Intense Rosat Brut Nature 2009, Pinot 77%, Monastrell 23%

Intensive deep pink colour with abundant slow rising medium size bubbles. On the nose red fruits are perceived together with very refreshing balsamic sensations and a slight mineral background. The palate is dominated by red fruit nuances, it has a good balance and acidity. Candied red fruit, light floral notes and fine toasty notes provided as a background. Very fresh with integrated carbon, spicy touch at the very end. Persistent minerality. This is, like all Recaredo Cavas, is a Brut Nature but due to the fruitiness perceived as sweet. Has a great personality!

agusti-torello-mata-cava-barrica-brut-nature-2007Cava Agusti Torello Mata, Reserva Barrica 2007

Pale yellow with golden reflections and fine and abundant bubbles. The nose is a festival of flavors, starting with candied fruit, baked apple and floral notes that are slowly giving way to notes of aging. Pastries, yeast, vanilla, oak, candied sugar and nuts. The palate has a fresh entry with a fairly potent carbon, excellent acidity and a really long finish, with hints of parenting and a citrus and bitter twist at the end. Another piece of Iberico works well with this one!

1523015_1440203786197413_1940330730_oMas de la Basserola – Cava Brut Nature Seleccio, Parellada/Macabeu

This is a well structured, balanced, fresh and fruity Cava. The crianza is well done which has led to a nice integration of the carbon dioxide, resulting in a soft and pleasant experience. The color is clear yellow straw with a light green hue and steady and fine bubbles. The aromas are subtle, complex and expresses a touch of yeast, brioche and white fruit. Dry, tasty and elegant notes. Good acidity, gives of a medium long finish.

 

GramonaGramona Gran Reserva Brut 1999, 70% Xarel.lo and 39% Macabeu

Bright yellow with a bright gold hue, clean with fine and steady bubbles. Great intensity on the nose with a predominance of pastries and bread, dried yeast, toasted brioche thin and freshly baked croissants, lactic and creamy notes with pleasant memories of baked cakes or pastry with cream or apple compote (Apffelstrudel), candied orange, almonds and toasted pine nuts, tart dried figs that give it a sweet touch, outstanding aromatic intensity that is accompanied by a marked mineral background at the very end. The palate has a huge input, a creamy grand tour with ripe fruit (candied orange, white fruit and somewhat syrupy candied fruit and some dried apricots), excellent acidity, at times reminiscent of the profile of Amontillado sherry with the ageing notes and oxidation, roasted nuts, slightly sweet, good texture and impressive structure that appeals to all the senses, majestic persistence. Long long after taste of ripe fruit and some sweetish after taste of yeast and fine pastries. A Cava that leaves you speechless! This is a true Super Catalan Cava!

Alta Alella Opus Evolutium

Alta Alella Opus Evolutium, Organic Brut Nature Gran Reserva, Chardonnay and Pinot Noir

All Cavas made in Catalonia are presumed, more or less to contain Xarel.lo, Macabeu and Parellada. Chardonay and Pinot Noir are not mainstream, but when they are used, AA Opus Evolutium can happen! According to the regulations all of the five varieties mentioned above are allowed. Historically the indigenous grapes are the ones used mostly. Right or wrong, sticking to imported grapes can make all the difference. This Cava is kept on French oak for 4 months and a minimum of 36 months sur lies. The color is intense with greenish tones. The bubbles are plentiful, small and constant, elegant with a persistent crown. Intense color and greenish tones. Primary aromas of white fruit, pear. well balanced in the mouth and medium structure. Very tasty, aromatic and persistent.

564Brut Segura Viudas Reserva Heredad, 67% Macabeu and 33% Parellada

This premium Cava is one of the best in its class! The balance between elegance, ripe fruit and the aging being its distinctive features. The vinous, distinctive flavor, full aroma and a delicate finish put it on a level of quality Cavas which can only be referred to as Super Catalan Cava. Bright golden color with fine bubbles. Complex on the nose, aroma of lees, nuts and herbs. Powerful entry, rich in the mouth and a great acidity. Fine bitter ending. Food Cava of the best kind presented in a very special bottle.

anne-marie1Anne Marie Cava Brut Nature Reserva, 40% Macabeo, 40% Xarel.lo and 20% Parellada

Straw yellow colour with green tones. Fine, slow rising bubbles, forming strings of pearls and a lovely crown of mousse. Delicate aging aromas with diary notes of fresh butter against a backdrop of ripe fruit. Pleasant and fresh during entry, opening up fully over the palate. Well-integrated carbon dioxide. The light aging aromas merge with ripe fruit and hints of toast and dried fruit and nuts. Full with good length and long-lasting flavours. Elegant, subtle Cava with great sensitivity, conveying the personality of its creator. With a well-designed, sober and distinguished presentation, this very special Cava cries out to be enjoyed. The Anne Marie comes as Brut and Semi Sec as well. I prefer my Cava dry so I tend to go for the Brut Nature.

CarlesAndreuRosatBrutBarricaSM_logoTorre de L’Homenatge 2003, 50% Xarel.lo, 25% Macabeu and 25% Parellada

Golden color with soft bright reflections, clean, good and fine bubbles, slow rising. The nose gives off intense aromas highlighting a multitude of pastries, brioche, toast, creamy with white fruit and a slight citrus presence, nuts appear along the way. Secondary gave orange peel and slightly bitter nutty overtones. The acidity is not overwhelming, but rather well equilibrated. Creamy entry, candied sugar, toffee. Broad and vivid, long aftertaste of candied fruit with notes of nuts. This is a a true vintage Cava, only released in 1999, 2003 and 2005. 4.000 – 5.000 Bottles unleashed. The 2003 vintage was a year with hot and dry climate, with a difficult harvest, giving low volume.

DSC_0968Cristina Gran Reserva Extra Brut 2006, 10% Macabeo, 35% Xarel·lo, 35 %, Parellada and 20% Chardonnay. 5% of the Xarel·lo is barrel fermented and the Cava has had a minimum period of 60 months sur lies.

This brut cava was selected by the Cava Regulatory Board to be served at the Infanta Cristina’s wedding banquet. To rise to the occasion of this great honour, the Cristina Gran Reserva was created as an exceptional signature Cava. For this special edition, blends of the best vintages, most suited for the long aging periods characteristic of Mas Tinell Cavas, have been used. Intense golden color with fine bubbles. Aromatically complex, showing ripe fruit, like peach, apricot and apple. Fresh and sweet at the same time. Unctuous mouth, balanced  and structured. Nice notes of toast and a final presence of aniseed. Long aftertaste, fresh and glyceric sensations.

castellroig-reserva-familiar-brut-nature-cava-catalonia-spain-10438583Castellroig Reserva Familiar Brut Nature 2005

Bright golden yellow colour with very fine bubbles that form a delicate bubble chain. Great set full of aromatic complexity. Fresh fruit is perceived among its good toasted aromas, its abundant notes of spices, its intense touch of nuts and its light buttery notes of brioche on a subtle herbal background. A great Cava! Its intensity is noticed from the attack. It shows the complexity provided by its long aging with creamy notes and toasted aromas. Its elegant acidity balances the set. It has a very tasty and very long finish.Very elegant and very serious Cava.

20100630214755-1Titiana Pinot Noir Rosé 2012, Brut 

Dark salmon pink with flashes of light ruby and grenadine around the edges, clean and very elegant. The nose is pure raspberry and aromas or ripe berries such as blackberries and blueberries. The palate is round, tasty and very long. Fresh yet subtle, this wine stands well against creamy and mildly spiced food. A great alternative to everyday wines, the only thing that might bring the overall impression down, is the price. Mouthfilling, delicately but richly flavoured, and exceptionally long.

rosaeCava rosae, 100% Pinot Noir

Attractive pale and soft salmon pink color. Fine and persistent bubbles forming a dense crown. Fresh and highly complex aroma with very smoky tones, subtle nose, red fruit finish. The palate is balanced, broad, savoury, rich and elegant, its evolution shows varietal character, ending with a very long and elegant palate with great sensations. This is an elegant and dynamic Cava, which asks you to either love it or hate it. It is NOT a Cava to enjoy just as it is, because it does demand some food to go with it. I tried it with Jamon Iberico, Bellota and it worked wonders. I do believe it would work well with grilled food as well, both meats and fish, as the smoky character it possesses would be enhanced by a summer bbq! I consider this one to be a Super Catalan Cava!

carles-andreu-cava-reserva-barrica-brut-nature-75cl-do-cavaCava Reserva Barrica Brut Nature, Macabeu, Parellada and Chardonnay

Clear and golden straw colour, with a thin and consistent rosary of bubbles, it presents itself during the tasting as a very fruitful Cava and with a fine fusion between the wine and the barrel. In the mouth it is smooth with a good structure and some notes of wood in the background, fresh and persistent, with an explosion of little bubbles that gives a nice tickling feeling. This Cava is made using a meticulous selection of base wines from Macabeu, Parellada and Chardonnay, grapes from vines with a balanced yield. After separate vinification of the three varieties, the final “coupage” is prepared and the wine is then aged in French oak barrels for around six months before the second fermentation in the bottle. The second fermentation is carried out very slowly with these Cavas, at a constant temperature of 14ºC. The ageing period is prolonged to twenty-six months.

Recaredo Turó d‘en Mota 2002Recaredo Turó d‘en Mota 2002, 100% Xarel.lo

Straw yellow colour, very bright and clean. The bubble rise steadily forming a very thin crown. Surprising with its great intensity, expressiveness, complexity after such long ageing. Very cool, with lots of ripe fruit, especially citrus, interspersed with soft and delicate roasted nuts. Subtle mineral background.  A seductive Cava. A Cava which fills the mouth with total expression, intensity, elegance. Very thin, with a long dry run, nuanced and very fresh. Carbonic perfectly integrated. Full harmony, lively, very nice. Extraordinarily long after taste.

Turo d’en Mota represents the elegance of simplicity: a single vineyard, single variety per each vintage and very limited production. It is a champagne terroir in the broadest sense, ie, with the expression of limestone, Mediterranean microclimate and Xarel·lo from vineyards planted as a single farm in 1940. The first fermentation in oak barrels and the it gets to rests in the bottle for more than 100 months. Very limited production, not exceeding 3,000 bottles. Recommend opening few minutes before serving and please, please, please…….., don’t serve it to cold, around 12 to 14 degrees Celsius should do the trick . Only for special occasions! One of the great ones and certainly to be considered to celebrate New Years Eve with a very special someone!

2 to go!

Catalan Wine 365 and SweetEasy Wine Tours

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Celler Credo, Bats, Bats, Bats in D.O. Penedes

360/365 – Catalonia – D.O. Penedes – Sant Sadurní d’Anoia – Celler Credo – Ratpenat 2013

Bats, Bats, Bats………,

image0031Ratpenat, 100 % Macabeu

There are plenty of wines that are made with Xarel.lo but I have personally tried very few made only with Macabeu, this is one of them and I am very happy I did try it, especially knowing that most of the turnover goes to a great cause!  It has a lovely golden yellow color with density and volume. The nose is fruity containing loads of apple notes. In the mouth it is fresh, round, with good acidity, fruity and highly drinkable. It doesn’t have a long aftertaste but leaves a good mouthfeel. A great way to get acquainted with the Macabeu varietal.

22581-cute-bat-1920x1200-animal-wallpaperMucielago, The Bat, enigmatic and secretive, but absolutely necessary for the balance of the ecosystem. The bat is the only flying mammal that exists on Earth. Their biology, highlighted by the longevity (it can live over 40 years) and a radar system that allows them to fly at night, and of course for them it is night all the time as they are blind. The white wine Ratpenat (bat) was born out of the compromise between Celler Credo and the Natural Science Museum of Granollers to defend the environment and the creatures that inhabit it. 60% of the benefits of this wine are used for projects that aim to publicize the importance of bats in the ecosystem and conservation of this mammal in the vineyard environment and as a natural and very efficient insectivore.

Celler-Credo-Vinya-de-la-Pedra-Blanca_03Ratpenat is made exclusively from old vines planted in 1950 from the estate of Pedra Blanca, in the Alt Penedès. The vineyards are cultivated following the principles of organic and biodynamic agriculture. They work with spontaneous vegetation cover (essential to fluff the soil and regulate water retention and drainage in a rained crop, as is the practice) and apply treatments with herbal medicine (phytotherapy) to monitor the presence of fungi and thus reinforce strains in a totally natural manner. Harvesting is done by hand to ensure the excellent quality of the grapes. Both the vinification and bottling are performed at the property. During the development of Ratpenat, maceration is done with the skins and stems for a few hours. Fermentation takes place in old oak barrels and then remains in the same barrels for a period of approximately three months. This wine can contain natural sediments.

Rimarts Cava, I’m a believer in D.O. Cava

353/365 – Catalonia – D.O. Cava – Sant Sadurni d’Anoia – Cava Rimarts – Cava Uvae

I’m a believer……..,

uvae-rimartsCava Uvae, Xarel·lo and Chardonnay

Brilliant gold color. Fine persistent bubbles, excellent and everlasting rosary of beads ascending in the glass. Nose of baked products, Danish come to mind, spices, ripe red cherries with hints of All Spice. Light efervescent tones of the same flavors. Flavors balanced by a light acidity and a very pleasant evolution. A smooth, long, pleasant and lasting finish. Nice Cava to enjoy with a good friend or with a good book. Not really a food Cava.

DSC_0421During the summer of 2014 I got to spend quite some time in Sweden, with family and friends, enjoying the Swedish summer, great food and……., Catalan wine. I brought a truck load of wines with me. As I wanted to share the experiences, I have (what come bottled) had during the past few years, with my loved ones. One of the many wines that survived the journey, was the Rosae from Rimarts, which I wrote about in June this year. Now, I have also had the opportunity to try their Uvae! Hope you like it as much as I did!

rosaeCava Rosae, 100% Pinot Noir

Attractive pale and soft salmon pink color. Fine and persistent bubbles forming a dense crown. Fresh and highly complex aroma with very smoky tones, subtle nose, red fruit finish. The palate is balanced, broad, savoury, rich and elegant, its evolution shows varietal character, ending with a very long and elegant palate with great sensations. This is an elegant and dynamic Cava, which asks you to either love it or hate it. It is NOT a Cava to enjoy just as it is, because it does demand some food to go with it. I tried it with Jamon Iberico, Bellota and it worked wonders. I do believe it would work well with grilled food as well, both meats and fish, as the smoky character it possesses would be enhanced by a summer bbq! I consider this one to be a Super Catalan Cava!

Portada - Rimarts

33 to go!

Catalan Wine 365 and SweetEasy Wine Tours

 

Celler Vell, Just One Of Those Things in D.O. Cava

299/365 – Catalonia – D.O. Cava – Sant Sadurni d’Anoia – Celler Vell – Celler Vell Brut Nature Reserva

Just One Of Those Things…….,

celler-vell-brut-nature-reservaCeller Vell Brut Nature Reserva, Xarel.lo, Macabeu and Parellada

There’s a reason this is the best selling Cava of Celler Vell, good quality to price comparison and that goes along way. Brilliant gold colour. Very fine, persistent bubbles. Inviting with an elegant bouquet, with hints of both fruit and aging. Full-bodied, fresh and dry. Perfectly balanced for the perfect equation: body and lightness.

cava-celler-vell_1Established in 1954 Celler Vell was originally found in the centre of the village but as the business grew in the 80s the site became too small and it was moved to its current location just outside Sant Sadurni d’Anoia. Perched on top of a hill the cellar looks over 2 hectares of vineyards also enjoying a superior view over the town filled with charismatic old Catalan buildings. The family owned “boutique ” winery and the Cavas they produce, both come together as a product of their philosophy, which is to embrace the traditional Cava grapes of the Penedes. The range of the Cavas produced is done by using the region’s typical varieties: Xarel.lo, Macabeu and Parellada (with the exception of the rosé which is produced using Carinena and Tempranillo).

 

celler_1Celler Vell offers a unique opportunity for their customers, one of the first wineries to do so, this is that they will produce bottles of their quality Cava and add personalized labels. A very popular initiative, private events or weddings enjoy the exclusivity of their very own cava brand, quite a keepsake. This is also nice for restaurants who like to offer a holistic in house experience for their guests. One specialty Cava proudly produced by Celler Vell is the Cuvee Les Solanes this is a different Cava due to the first  fermentation in an oak barrel, a subtle taste that leads to a gourmet drink of distinction. They are also set to have another fine Cava on the market in a few months boasting a long aging using the Chardonnay and Pinot Noir varieties. A recent addition to the winery is the tasting area for their visitors to enjoy a glass of Cava and take full advantage of the countryside views. If time allows, as he is a busy guy, the labeled Cava can be enjoyed together with the owner Josep, who is more than happy to share his knowledge and passion of his family business.

85 to go!

 

Oliver Viticultors, Diamonds on the Soles of Her Shoes in Cavaland!

291/365 – Catalonia – D.O. Cava – Subirats – Oliver Viticultors – Sadurni Oliver Brut Nature 2011

Diamonds on the Soles of Her Shoes……..,

RBN-granSadurni Oliver Brut Nature 2011, 40% Xarel.lo, 30% Macabeu, 20% Parellada and 10% Chardonnay

Pale yellow color with yellow to green reflections, small bubbles which rise slowly as a rosary, finally forming the crown.  The scent is fresh, thanks to the fruity notes of the cuvée and the contribution of aging on yeast. This Cava spends a minimum of 18 months before being released, but it is more likely that it has spent up to 30 moths on its lees. Vinosity is clean and it’s easy to drink, the entrance is creamy and light. Well structured on the palate, smooth and balanced. The retronasal sensations are clean. Foams perfectly without excess of carbon dioxide, and it has a balanced acidity. A real walk through the mouth.

The low value of the Penedès grapes has caused some of the growers to abandon their family heritage and pursue their happiness in a world outside the wonderful world of wine. Some still hope that the next generation continues the family project and this on the other hand has caused some growers to create their own cellars. This is one of may such enterprises. The exciting project of Oliver Viticultors is located at the Maset Cal Xic de l’Agustí, in the village of Can Batista (Subirats). It is the project of Sadurni Oliver and Gemma Sivilla, making it a family business that produces handcrafted and sparkling Cavas “with feeling”. I especially like the elegance, openness and the fruit of their Cavas, like for example their Pinot Noir Rosé. They appeared in the latest edition of Cavatast St. Sadurní, that’s when I tasted their products the first time, and I am happy to say they are going to be there for this years edition as well!

casa

They have vineyards in Subirats, Sant Sadurní d’Anoia, Sant Martí Sarroca, Torrelles de Foix and Font-rubí. Totaling 55 acres, on which they nurture 12 different varieties of grapes. A wine heritage! Trust in the future also make wines. The Oliver/Sivilla family states, “We are first and foremost about the love for Penedes, the love for this land, its vineyards and its landscape. We are growers (viticultors), proud to keep the legacy of our ancestors alive : the land that changed hands from generation to generation”.

Bubbles, bubbles……., bubbles everywhere I turn! Today the great Cava party in Sant Sadurni d’Anoia is about to start. Attracting visitors from all over the world, this Cava fair is going to show the best of what D.O. Penedes and D.O. Cava can offer. There’s going to be bubbles high and low and I for one am going to take the opportunity to spend a day or two, tasting Cavas from the cellars, existing in and around Sant Sadurni d’Anoia! There’s no good way of transmitting the experience so for that reason I invite you to come and share in the festivities yourself. If you can’t make it this year, you should know that this event takes place every year, at almost the same date.

cavatast-2014-1

Like every year at this time, I declare another classic events that occur in the wine scene, and this one especially for lovers of Cava, Cavatast 2014, to be held this year from 3 to 5 October in Sant Sadurní d’Anoia, marking another wine making year that has passed in the world capital of Cava. Throughout the weekend you can enjoy the best of the best wine cellars, Cava tastings for “penny” but besides that, there are many other activities, winery visits, artisanal work from the region, gastronomy, music and many more activities, which you can have a look at in the Program of activities Cavatast 2014.

93 to go!

Caves Recaredo, Together in D.O. Cava

268/365 – Catalonia – D.O. Cava – Sant Sadurni d’Anoia – Caves Recaredo – Recaredo Turó d‘en Mota 2002

Together……..,

Recaredo Turó d‘en Mota 2002Recaredo Turó d‘en Mota 2002, 100% Xarel.lo

Straw yellow colour, very bright and clean. The bubble rise steadily forming a very thin crown. Surprising with its great intensity, expressiveness, complexity after such long ageing. Very cool, with lots of ripe fruit, especially citrus, interspersed with soft and delicate roasted nuts. Subtle mineral background.  A seductive Cava. A Cava which fills the mouth with total expression, intensity, elegance. Very thin, with a long dry run, nuanced and very fresh. Carbonic perfectly integrated. Full harmony, lively, very nice. Extraordinarily long after taste.

Turo d’en Mota represents the elegance of simplicity: a single vineyard, single variety per each vintage and very limited production. It is a champagne terroir in the broadest sense, ie, with the expression of limestone, Mediterranean microclimate and Xarel·lo from vineyards planted as a single farm in 1940. The first fermentation in oak barrels and the it gets to rests in the bottle for more than 100 months. Very limited production, not exceeding 3,000 bottles. Recommend opening few minutes before serving and please, please, please…….., don’t serve it to cold, around 12 to 14 degrees Celsius should do the trick . Only for special occasions! One of the great!

Something Stupid……

…., sitting, watching the TV with my lovely wife and a glass of Cava in hand! I love you, I say, to which my wife asks “Is that you or the Cava talking?” Well, honey, it’s me talking to the Cava! “I know I stand in line until you think you have the time To spend an evening with me”……., “The time is right, your perfume fills my head, the stars get red and, oh, the night’s so blue And then I go and spoil it all by sayin’ something stupid like “I love you”.

Somethin'_Stupid_..

Nothing wrong with loving a wine, but then how much love can one have to go around for all the wines that are yearning to be loved, and all the people that want to hear the same words? I guess love is like space, infinite, all depends on the size of your heart and ability to express the love, be it with words or with action. Me, I love many things and many people, my wife and Cava are right there at the top!

TJN-1226-bubbly-LEDE1

Bottled love is something that Recaredo does well, not to say, extremely well! Most of my local sommelier friends, have nothing but good things too say about this cellar, the people working there and the wines they make. And, even though, I at times try to go against the stream, this time I can’t but concur.

To concur, : to act together to a common end or single effect 2 a : approve  b : to express agreement  3 obsolete : to come together : meet 4 : to happen together : coincide

Cavas Recaredo was founded by Josep Mata Capellades 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.

cava-recaredo-winery

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.

recaredo 005

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.

persones

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.

recaredointens2009Intense Rosat Brut Nature 2009, Pinot 77%, Monastrell 23%

Intensive deep pink colour with abundant slow rising medium size bubbles. On the nose red fruits are perceived together with very refreshing balsamic sensations and a slight mineral background. The palate is dominated by red fruit nuances, it has a good balance and acidity. Candied red fruit, light floral notes and fine toasty notes provided as a background. Very fresh with integrated carbon, spicy touch at the very end. Persistent minerality. This is, like all Recaredo Cavas, is a Brut Nature but due to the fruitiness perceived as sweet. Has a great personality!

Catalan Wine 365 and the SweetEasy Lifestyle

116 to go!

Raventós i Blanc, So In Love in D.O Penedes

240/365 – Catalonia – D.O. Penedes – Sant Sadurni d’Anoia – Raventós i Blanc – 11 d’Isabel Negra 2007

So In Love…….,

Isabel 2007

11 d’Isabel Negra 2007, Cabernet Sauvignon and Merlot

Ruby red with garnet rim. Clean and bright, has very dense tears. Spicy and smoky aromas stand out initially, as it opens it expresses mature, tasty, well-conjugated fine roasted black fruit, some leather and chocolate. The palate is subtle and mature with a good entry, silky smooth texture, path marked by good acidity that gives freshness and a delicate tannic sensation. Long and persistent, leaving nice spicy and fruity sensations after its passage. Aged for 12 months in barrels of French and American oak. How the 2014 vintage going to taste remains to be seen.

Raventós i Blanc2

Although it is a tradition more than honoured over the years, the atmosphere today is palpable excitement and enthusiasm. Like every summer, August softly comes knocking at the doors of Raventós i Blanc, telling them that the time is right for harvest. Yesterday, Tuesday August 12, they started the manual harvest and according to many there, this years vintage is better than ever. For more than 10 years they have been harvesting with the same team of people, 20 of them coming from Baena, Córdoba, they collect and select the best grapes for winemaking. The 2014 harvest has officially started!

Raventós i Blanc3

Raventos i Blanc has properties comprising of 90 h of vineyards, woods and a lake in Sant Sadurní. It has history with the Raventos family since 1497, one of the longest documented wine traditions in the world, in the hands of the same family. In 1872 Josep Raventos Fatjó makes the first Xarel·lo Cava with grapes from his own farm.

Raventos

To make sense of this farm, this unique terroir, they thought of a new project, unique to Raventos i Blanc, When Josep Maria Raventos i Blanc and his son Manuel Raventos decided in 1986 to found the cellar in the center of this historic farm, the dream of creating a world brand, every day becomes an obsession. It was undoubtedly the result of a great passion. Currently father and son are back in charge of this project: Manuel Raventos president and winemaker and his son Pepe, director, winemaker and viticulturist of Raventos i Blanc. Two generations fighting for the same dream.

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The experience of 18 generations cultivating the farm, and the various studies that have been conducted have allowed them to differentiate five vineyards, being la Plana, the Llac, Clos Serral and Barbera mainly for, and intended primarily, for Cava making. The Serral is dedicated for making still wines. Each vineyard is divided into plots. They have 46 plots on the farm, each with its own identity depending on the surroundings. Their mission: to interpret the best vocation of each plot.

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Catalan Wine 365 and the SweetEasy Lifestyle

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