Recaredo Serral del Vell Brut Nature 2016


New product


38,00 € Tax included

1.6 kg
Delivery: Available

The passage of time imprints an inescapably unique stamp on Recaredo wines.

More details

Volume 75cl
Country Spain
Organic product Yes
Alcohol content 11,5%
Grape Macabeo
Grape Xarel·lo
Vintage 2016
Origin Corpinnat
Contains sulfites Yes
Biodynamic product Yes
Sugar level Brut Nature
Making Biodynamic
Making Ecological
Serve at 10.0ºC
Pairing Smoked dishes
Pairing White meat
Pairing Fish rices
Pairing Baked white fish
Pairing Grilled seafood
Pairing Roasted lamb
Pairing Risottos
Pairing Soupy rice
Pairing Cod
Pairing Fish stew
Pairing Grilled white fish
Pairing White fish in sauce
Pairing Grilled chicken
Pairing Smoked salmon

Recaredo Serral del Vell Brut Nature is an organic and biodynamic Corpinnat Brut Nature made with Macabeo and Xarel·lo grape varieties by Recaredo.

From the 2008 vintage, the historic ‘Recaredo Brut de Brut’ is renamed ‘Recaredo Serral del Vell’, in a commitment to reference the large terroirs that make up the Alt Penedès wine region.

Recaredo Serral del Vell is a completely dry organic Brut Nature sparkling wine, without the addition of shipping sugar. We recommend tasting at 10ºC and opening the bottle a few minutes before serving, so that Serral del Vell expresses itself in all its fullness.

Made from grapes from the Serral del Vell de Recaredo estate, located on a small plateau on the Bitlles River Coast and with the presence of abundant limestone nodules on the ground.

Ecological and biodynamic agriculture. Cultivated vineyards without herbicides or insecticides of chemical origin, only with organic fertilizers of natural origin. We apply infusions made from plants to control the presence of fungi and strengthen the strains naturally.

Manual harvest to guarantee the excellent health of a grape destined for long aging.

Aging in a bottle with a natural cork stopper, a material that is technically suitable for preserving the original meaning of long aging. The final rinsing of the bottles is done by hand on desks.

Manual ‘disgorged’ without freezing. The disgorging (expulsion of the mothers from the second fermentation) is done by hand without freezing the neck of the bottle; craftsmanship and respect for the environment.

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