Recaredo, Serrel de Vell Brut Nature 2017

When ripening begins, the grapes are analysed vine by vine, plot by plot, the goal being to harvest the grapes at their optimum point of ripening, to obtain the most balanced musts and the very finest wines. The entire harvesting process is carried out by hand, since it is only in this way that proper care for the grape until pressing can be guaranteed and premature oxidation can be avoided. All these vines are close to the cellars and transportation of the grapes is carried out using small trailers. The grape must is obtained by gently pressing the grapes, thereby obtaining the highest-quality part of the must. Debourbage follows and then the first fermentation where the yeasts transform the sugars to produce the base wine. Over the winter, the wine remains in contact with its finest lees, giving it volume and body and becomes naturally clarified. The grape juice from the oldest Xarel·lo vines ferment in oak barrels yielding structure and greater complexity for longer-aged cavas. Some of the base wine is aged in oak barrels

In 1878, Recaredo Mata Figueres was born in the town of Sant Sadurní d’Anoia. In 1924, his son, Josep Mata Capellades,
began to work in the world of cava and produce a few bottles for himself. Josep built cellars in his house, in the historic
centre of Sant Sadurní d’Anoia. Some parts of the cellars are over 80 years old, and have been conserved retaining their
original form. He forged Recaredo’s identity, based on know-how, professionalism and hard work. He marked the way
forward in his own style, pioneering totally dry cavas, the Cavas Brut Nature, and working with oak barrels and longer-aged
cavas. Recaredo is currently managed by Josep and Antoni (Ton) Mata Casanovas, the sons of its founder. The special work
begins in the vineyard. Recaredo seek to ensure the natural balance of the vine, aiming to achieve the best expression of every individual vintage. Therefore, the viticulture is based on dry farming with grapes harvested by hand. They prioritise respect for biodiversity and the environment: cultivating vines without using herbicides or insecticides and only employing natural organic fertilisers.