Corpinnat Terrers Brut Nature - Xarel.lo, Macabeo & P (19)

57% Xarel·lo, 25% Macabeu, 17% Parellada & 1% Monastrell | minimaal 57 maanden sur latte gerijpt | geen dosage | verfijnd en rijp | krijt | citrus | beetje rokerig | 19 is heel zacht | elegant | royaal | zout | licht umami | fijne mousse | blijft een fantastisch aperitief of en heel goed inzetbaar bij gerechten met zilte componenten

Recaredo

Een wijnhuis gespecialiseerd in Corpinnat (voorheen cava) en wat doen ze dit goed. De derde, vierde en vijfde generatie staan nu aan het roer en er is weinig veranderd aan de arbeidsintensieve manier van wijn maken. Ze hebben alle vijftig hectare omgezet naar biodynamische wijnbouw. De wijnen worden na botteling tussen de 30 en 120 maanden gerijpt in de kelders, elke 14 maanden worden de flessen geschud voor de smaakontwikkeling en de flessen worden met de hand gedegorgeerd zonder het bevriezen van de hals. Een aperitief of maaltijdbegeleider van hoge kwaliteit van mediterrane druivenrassen met een bijzonder verhaal.

Review:

The 2018 Terrers is a different blend than in the past, and this year its composed of 65% Xarel.lo, higher and higher because of climate change, 18% Macabeo and 17% Parellada from a rainy year, more relaxed than the previous 2017 and 2016. Yields are around 7,000 kilos (when the average was 5,600), so good yields and fresh wines, with 11.5% alcohol and a pH of 3.12. It matured in bottle for some three years. It's bone dry, very long and tasty and showcases the house style, elegant and nuanced wines, here with tension and ripeness with fine bubbles but with the wine clearly more important than the bubbles (they use less sugar in the tirage for the second fermentation to have less bubbles). 260,000 bottles produced in a generous vintage. Impressive, quality and quantity... 93+/100 Luis Gutiérrez

Recaredo is one of the leading producers of sparkling wines, now under the collective brand Corpinnat (in the past, in the Cava DO), and since the 2017 vintage, it keeps moving in the direction to use only organic must to provoke the second fermentation in bottle, something they started working on in 2013. Of course, all their vineyards, 90 hectares, and wines (280,000 bottles) are certified organic and biodynamic, but they don't print the Demeter certification on the label because it has a very high cost. Incredibly enough, they didn't export any wine in 2007, and today the export market only represents 20% of their volume. They are the best producer of sparkling wine from Spain.