Recaredo: Terrers Brut Nature Cava 2019

Recaredo: Terrers Brut Nature Cava 2019

BIO

Zum Winzer

94+
100
2
Xarello 57%, Macabeu 25%, Parellada 17%, Monastrell 1%
5
weiß, trocken
Flaschengärung
Perlend
12,0% Vol.
Trinkreife: 2024–2038
Verpackt in: 6er
9
mineralisch
unkonventionell
frische Säure
3
Lobenberg: 94+/100
Parker: 94/100
Penin: 93/100
Tim Atkin: 93/100
6
Spanien, Penedes
7
Allergene: Sulfite,
Abfüller / Importeur: Recaredo Mata Casanovas S.A., Tamarit 10, Apartat de correus 15, 08770 Sant Sadurní d’Anoia (Barcelona), SPANIEN
lobenberg

Heiner Lobenberg über:
Terrers Brut Nature Cava 2019

94+
/100

Lobenberg: Der Terrers besteht zu 57% aus Xarel·lo, 25% Macabeo, 17% Parellada und 1% Monastrell. Er war 42 Monate auf der Hefe und stammt von den kalkigen Böden in Corpinnat, etwa 40 Kilometer westlich von Barcelona. Bei Recaredo spielt Nachhaltigkeit eine zentrale Rolle. Der Weinbau ist komplett biodynamisch, und selbst beim Degorgieren wird auf umweltschonende Methoden gesetzt: Anstatt den Flaschenhals einzufrieren, wird die Hefe in flüssiger Form entfernt – das spart jede Menge Energie. In der Nase zeigt sich der Wein sofort als klarer Cava mit Aromen von Sauerteig, einem Hauch Minze und Nussigkeit. Dazu kommen dezente grüne Noten, die an frisch gemähtes Gras erinnern, sowie Fenchelsaat und Quittenkompott. Die Aromatik ist hell und klar, dabei immer geradlinig und animierend. Die Xarel-lo Stilistik kommt hier wunderbar zur Geltung! Im Mund mit einer wunderschöne Opulenz. Frisches Brot, ein ganz wenig Honig, Weinbergspfirsich und Eisenkraut. Alles ist seidig und einnehmend, dabei sorgt dieses kräftige Säurerückgrad für eine perfekte Balance. Ein Paradebeispiel für spanisches Brut Nature – eigenständig und voller Tiefe und Charakter.

94
/100

Parker über: Terrers Brut Nature Cava

-- Parker: I tasted again the 2019 Terrers, a blend of 57% Xarel·lo, 25% Macabeu, 17% Parellada and 1% Monastrell from close to 60 different vineyards, all organic and biodynamic. It was cropped from a very good vintage, with quality and volume, now disgorged after 53 months in bottle with the lees. Since 2017, they have used concentrated must from the same vintage to referment the wine in bottle, and since 2013, they have used indigenous yeasts for the first fermentation. The wine is aging at a slow pace but gaining in nuance and complexity with more time with lees; it's serious, subtle, elegant, pretty much the house signature, with pungent flavors, incisive, direct and fresh, lively, with finer bubbles and leesy flavors. It comes in at 12% alcohol, with a pH of 3.19 and 4.6 grams of acidity. 260,000 bottles produced. It was disgorged in December 2024.

93
/100

Penin über: Terrers Brut Nature Cava

-- Penin: Golden leuchtend. In der Nase feine Hefen, Kräutersäckchen und schwarze Lakritze. Im Mund geschmackvoll, schöne Säure, feine Perlen und zartbitter.

93
/100

Tim Atkin über: Terrers Brut Nature Cava

-- Tim Atkin: 57% Xarel-lo, 25% Macabeo, 17% Parellada and 1% Monastrell. This, one of the last of the run of 2019 Terrers, has seen an impressive 52 months on lees (the first of a new vintage will see around (36 months). It's a welcome boost to what is already an excellent vintage for Recaredo's entry level, showing grapefruit oil, dried apricot and salty pastry all picked up by delicate spice notes and a persistent, chalky-dry palate. Subtle and fine. Brut nature.

Verkostungsnotiz

Weingut über: Terrers Brut Nature Cava

-- Weingut: The 2019 vintage reflects an exuberant and demanding harvest notable for the excellent health of the grapes and the quality of the indigenous varieties we grow. As always, Xarel·lo is the standout on our biodynamic estates, displaying remarkable purity and freshness. With the memory of abundant autumn rains, and after an especially cold, dry winter, spring comes and Recaredo’s vineyards gradually awaken and begin to teem with life. The buds break later than usual, but showers in March and April allow the plants to grow with exceptional vigour. In order to guarantee the maximum expressiveness and quality of the wine, we work with low yields in the vineyard. In the case of 2019 vintage, the average yield of Recaredo vines was 42.8 hl/ha. Recaredo, family of winegrowers. Made exclusively with grapes from our own vineyards located in highly calcareous soils in the Corpinnat territory. Organic, biodynamic farming. No chemical herbicides or insecticides are used. Only natural organic fertiliser. Infusions of plants are applied to the vines to control the presence of fungus in the vineyard and strengthen the vine's defences. Hand-harvested grapes to maintain the properties of the fruits used for a long-aged sparkling wine. In-house vinification. Vinification, winemaking and ageing are carried out entirely in Recaredo. Secondary fermentation with organic must, a leading commitment that brings us closer to the philosophy of making terroir wines linked to the most sincere identity of our wine region. Long-aged with natural cork stopper, a sustainable, recyclable and ideal material for retaining the original character of a long-aged sparkling wine. Manual disgorging without freezing. Disgorging (the uncorking process) is done by hand without freezing the neck of the bottle, a technique based on skilled craftsmanship and respect for the environment. Depth and transparency. Complexity and freshness. The truest expression of our landscape emerges from the Alt Penedès region’s mosaic of calcareous soils. Recaredo Terrers 2019 is a completely dry brut nature sparkling wine, with no sugar added for sweetening. We recommend tasting Recaredo Terrers at 8-10 ºC.

Recaredo
Mein Winzer

Recaredo

Recaredo gilt als einer der Besten Cava- bzw. Schaumweinproduzenten des Landes. Mit einer unverwechselbaren Stilistik der Reife, was ihn klar unterscheidet von den zwei anderen Superstars “Raventos y Blanc” und “Gramona”.

Zum Winzer
Terrers Brut Nature Cava 2019

Ähnliche Produkte