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Recaredo Brut Nature Gran Reserva Cava 2007

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93 Pts Robert Parker's Wine Advocate

92 Pts Guia Peñin

Grape Variety: 50% Xarel.lo, 38% Macabeu, and 12% Parellada
Tasting Notes: Fresh aromas of a warm climate, with notes of fennel, rosemary and thyme. The most austere nuances come from the soil directly and boldly. Clean, mineral and flawless. Food recommendations would be: rice-based dishes such as risottos, paellas or spicy Asian dishes, fish based dishes, pasta, poultry and Carpaccio.

Vineyard: Mas Oliver, Can Rosell, Caelles & Galimany
Age of the Vineyard: 10 - 50 years old
Time of Harvest: 10th of August 2007
Altitude: 200 to 250 metres above sea level

Harvest Method: Hand-picked
Winemaking: 4 years in contact with the lees; the ageing process is long and painstaking, producing the subtlest and most complex nuances of the expression of land and time. 3% of the blending corresponds to wines that have aged about 6 months in oak casks. Vinification, production and ageing are carried out entirely in Reacaredo’s cellars. The second fermentation and the ageing in bottle in contact with the "lees" isdone exclusively with a natural cork. Cork is sustainable, recyclable and ideal for retaining the original sense of a long-aged Cava. The final clarification is done by hand in the racks. The uncorking process (Disgorgement) is done by hand without freezing the bottle neck, handcrafted professionalism and respect for the environment. It is a Brut Nature Cava, completely dry without addition of sugar. The date of uncorking (Disgorgement) and the months of ageing on the lees are shown on the back label.
Winemaker: Ton Mata Moliner and Joan Rubió Sadurní 

Alcohol: 12.5% vol.
Residual sugars: 0.3 gr/litre
Standard drinks: 7.4
Peak drinking: Enjoy 3 months after disgorging date (see at the back label) up to 5 years and beyond.
Best Served: Serve at 8ºC with a tulip shaped glass (to enjoy at its best).