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Direct from the winemaker: Hear from Ton Mata directly on his Cavas and still Xarel.lo wines. In a short video, Ton discusses everything from his wine projects to philosophy and history. 

Location and climate: 

Cavas Recaredo is located in Sant Sadurní d’Anoia (Alt Penedés Region – Barcelona) and all their vineyards are within 3 to 5 kilometers from the village. The town of Sant Sadurní is just 40 km north-west of Barcelona, 100 km away from the Pyrenees mountains and just 30 km from the Mediterranean Sea. In this part of the Alt Penedès, slightly inland from the coast, there is some influence from the sea, meaning minimum temperatures in winter are higher and there is humidity. It is a temperate Mediterranean climate, with average annual rainfall of 550 l/m2.


Although precipitation is spread very unevenly throughout the year, the main period of rainfall is normally in autumn, accompanied by easterly winds known as ‘llevantades’.

The most important grape varieties in Recaredo are Xarel·lo and Macabeu. The first one is the most representative variety in this part of the Mediterranean. It forms the base of their cavas because of its ageing capability, its structural contribution, and its acidity.



Josep Mata Capellades, the founder of Cavas Recaredo, started production in 1924. He built cellars at his house, at Can Recaredo, 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.  

It was Josep Mata Capellades who forged Recaredo’s identity, based on know-how, professionalism and hard work. He marked the way forward in his own style, being a pioneer in the production of totally dry cavas, the Cavas Brut Nature, in working with oak barrels and in longer-aged cavas.


Today, Recaredo is known by producing Millésime Brut Nature (no dosage) Cava aged from 32 to more than 120 months on lees. Their wines are based on a respectful alliance between man and the land. 

Only dry, organic and biodynamic agriculture is being practiced. And becoming the first producer of cava with Protected Designation of Origin to obtain international certification for biodynamic viticulture from Demeter.



At Recaredo, for 100% of their production, traditional natural corks are used in the bubble-forming process and ageing in the bottle. Natural cork is the ideal material for preserving the original qualities of a cava produced via a long ageing process. Cork is natural, organic, recyclable and sustainable through time, and is part of their Mediterranean identity and tradition of high-quality, crafted goods.

During the bottle-ageing of their cavas, they perform ‘poignetage’, a horizontal shaking movement of the bottle during the period of ageing. Following this action, the bottle is left to rest, so that the ageing process may continue. This aids the maceration between the lees and the cava, ensuring greater contact for the transmission of aromas and tastes.


At the end of the ageing period, all bottles produced at Recaredo are subjected to clarification by hand in the riddling racks, and they undertake manual disgorging of 100% of their production, without freezing the neck of the bottle. Manual disgorging of the cork, without freezing, is a real time-honoured craft, which can only be carried out by the expert hands of a professional with years of experience. 

Under the guidance of the Department of Oenological Microbiology of Madrid Polytechnic University (first phase) and the Institut Català de la Vinya i el Vi (second phase), Recaredo has been running a project to select yeasts produced from its own vineyards. Recaredo has ongoing viticulture R+D projects, aimed at analysing and discovering more about its yeasts, as well as to achieve greater respect for biodiversity and natural balance.


Viticulture Information

Recaredo cultivate 50 hectares of their own vineyards located in Alt Penedès region. Their aim is the expression of an area of very calcareous land. Their soils have a loam texture, featuring a balance between different soil types: sand, lime and clay. All of them are extremely basic pH lime soils.

At Recaredo, since 2001, they always prioritised natural balances, respecting biodiversity and the environment. They cultivated the vines without using herbicides or insecticides, and only use organic, natural fertilizers, produced from their own compost. They intervened only when it is necessary, always seeking balance in the vine, and attempting to respect the natural environment so as to facilitate the expressivity of each harvest. 

In 2006 they went to Organic Viticulture, moving finally in 2010 to a biodynamic approach. A natural step taken since their natural approach in 2001, and that finally has given us the Organic and Biodynamic certifications. 


Untapped’s personal experience

In September 2012, Amy and David Gilmour, the father and daughter founders of Untapped Fine Wines, travelled to Spain and were privileged to be invited to the 50th Anniversary of the Reserva Particular de Recaredo cava. For such a private family, Recaredo sure did pull out all the stops for this fantastic celebration of their flagship wine!

We, along with about 100 other specially invited guests, were given a private tour of Recaredo’s cellars including the rare treat of seeing the hand disgorging process of the bottles (these skilled craftsmen are truly incredible!) 

We then sat down to the main event: a vertical tasting of the Reserva Particular 2001, 1999, 1996, 1993, 1991 and 1984! The most incredible part was the bottles were were tasting had been ageing on lees since their respective vintages and they were disgorged just moments before being served to us! 


Each cava was introduced by Josep Roca, the sommelier and owner of El Celler de Can Roca, a three Michelin star restaurant. Each cava was also accompanied by an original piano piece, composed and played by celebrated Cuban musician, Omar Sosa who composed each piece to match the individual characteristics of each cava. 

An wonderful and completely unique experience that Amy and David will never forget, it is a testament to the excellence of Cavas Recaredo and the family who are at its core.

Andrew Jefford, wine writer for Decanter was also sitting on the “English speakers table” with Amy and David. Read his account on the night HERE.



The Recaredo family are committed to continuing to safeguard very personal production techniques, which have developed through time since 1924. With over 85 years of cava production, the third generation is now at the forefront of Cava Recaredo. 

Ton Mata Moliner and his cousins Josep, Carles and Jordi make up this third generation, while Ton Mata Casanovas and his brother Josep continue to represent the second generation at Recaredo. 

Ton Mata Moliner and Joan Rubió Sadurní are responsible for making the exquisite cavas of Recaredo.