cover crop plays a crucial role loosening the soil ... · GRAPES, OWN WINEGROWING How ... Exposures...

56-43 58th St, Maspeth, NY 11378 (800) 910-1990

[email protected] • madrose.com

Domaine Name RECAREDO Family/Owners Name RECAREDO FAMILY How many years has the family owned the domaine?

SINCE 1924

How many generations? THIRD GENERATION How many hectares of vines are leased? 10 Ha (since 2016). Vineyards grown by

Recaredo’s team. NO PURCHASE OF GRAPES, OWN WINEGROWING

How many hectares of vines are owned? 55 Ha own vineyards Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?

ORGANIC CERTIFIED BY CCPAE (EU). BIODYNAMIC CERTIFIED BY DEMETER (EU) SINCE 2010

Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).

BIODYNAMIC VITICULTURE; (Recaredo, first biodynamic winegrower certified by Demeter at DO Cava and DO Penedès. 100% of all production is certified in biodynamics since 2010. In 2006, Recaredo’s team started the first practices on biodynamics started).

PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY:

Do you do field work and harvest manually? By machine? By horse?

Cultivated according to the principles of biodynamic viticulture. The biodynamic approach allows us to make wines that are rich in nuances, have excellent ageing potential, and respect the landscape they come from.

Do you practice green harvest? Leaf thinning?

We let plant cover grow spontaneously between the vines. This cover crop plays a crucial role loosening the soil, regulating water retention and drainage (essential in a Mediterranean dry farming system), and helping to foster biodiversity.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


How do you fertilize? Infusions of medicinal plants are applied to the vines to control the presence of fungus in the vineyard and strengthen the vine’s defences. We nourish and vitalise the soil with our own compost and we make our own biodynamic preparations with the aim of revivify the soil, fill it with nourishment and assist with organic degradation: 1. Horn manure to make soil more porous and help the roots to grow longer and spread out.. 2. Horn silica. To help photosynthesis to proceed and reinforce the plant’s immune defence. 3. Yarrow. This plant contains potassium and selenium bringing health to the vineyards. 4. Chamomile. It contains calcium and nitrogen and vitalizes the vine and stabilizes the nitrogen content of the compost. 5. Stinging nettles stabilize the nitrogen content of the soils and convert organic substances into minerals. 6. Oak bark adds calcium to the compost and improves the vines’ immune defence. 7. Dandelion. It helps the vine to absorb the amount of silicic acid it needs. 8. Valerian. It stimulates phosphorus activity. 9. Horsetail. Horsetail contains silica and sulphur, inhibiting the development of fungal diseases and reinforcing the plant’s immune defence.

HORSE PLOUGHING Since 2011 we recovered the house ploughing for some of our oldest and difficult-to-access vineyards in order to avoid compacting the soil, reducing carbon dioxide and working the old vineyards in a precise way. At Recaredo we also use the tractor for ploughing.

LEAF THINNING Leaf thinning involves removal of leaves from vines again opening the plants and fruit up to more sun exposure and air flow. This happens throughout the growing cycle until just before harvest.

GREEN PRUNING Green pruning is carried out to supplement winter pruning with the objective of maintaining a balance between the vegetative and reproductive phases of the plant

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


100% HAND-HARVESTING GRAPES YIELD (average yield last 6 years) à 5,100 kg/ha à 32,45 hl/ha

Do you typically sell or buy any grapes? Please specify.

WE DON’T BUY / SELL GRAPES. ALL THE PRODUCTION IS FROM OUR OWN VINEYARDS LOCATED IN THE BITLLES VALLEY HIGHLANDS AND LEASED VINEYARDS GROWN BY RECAREDO.

HECTARES / GRAPES AT RECAREDO: 39 Ha XAREL·LO, 18,5 Ha MACABEU, 3 Ha PARELLADA , 3,5 Ha MONASTRELL, 1 Ha GARNATXA

Do you sell off any of your wine en vrac/allo sfuso?

YES. THE PRESSING YIELD APPLIED TO OUR CAVAS IS 55% MAXIMUM, getting the most elegant and subtle fraction of the must for the making of our Cavas. The must from the second pressing yield –from 55% until 66.6%– is sold in bulk.

How old is your facility? When did you last make improvements? Are you planning any remodeling or new construction?

Vineyard investment. Due to the low yields as a result of the extremely dry climate last vintages, we are working hard in planting new vineyards and getting some extra hectares. The aim is not producing more bottles, otherwise making the same quantity of bottles (around 250,000 bot/year). 2015. Purchasing of 9.5 Ha of vineyards (Rivalta Estate, close to Serral del Vell Estate) and regrafting investment from Cabernet into Xarel·lo variety. 2015-2016. Planting in Montpedrós Estate, an altitude vineyard purchased in 2008. To lease altitude vineyards in areas where the average rainfall is higher (500-700 mm year). All the leased vineyards are always managed and grown by Recaredo. We have a new tirage machine since this year, specifically designed for bottling with cork stopper. We inaugurated a new tasting room with the aim of offering a better service to our custumers and visitors. As a priority we are planning to remodel the reception and selection line for grapes.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


RECAREDO TERRERS 2010

Brut Nature Gran Reserva GENERAL INFORMATION Appellation CAVA FROM COSTER DEL BITLLES

(Bitlles Valley Highlands) ALT PENEDÈS COUNTY, BARCELONA Cepage/Uvaggio 54 % Macabeu · 42 % Xarel·lo · 4 % Parellada %ABV 0.12 # of bottles produced 190000 Grams of Residual Sugar 0.3 g/l VINEYARD AND GROWING INFORMATION

Vineyard/lieu dit name(s) and locations COSTER DEL BITLLES. ALT PENEDÈS COUNTY. RECAREDO CAVA IS LOCATED IN SANT SADURNÍ D’ANOIA

Exposures and slope of vineyards Mosaic of vineyards in the Bitlles Valley Highlands. Several exposures. Slope 3-5%

Soil Types(s) The vines grow in highly calcareous, loamy soils (balance of sand, silt and clay), that provides good levels of drainage in the upper areas and a higher water retention capacity in lower areas, where the soil depth is also greater. Elevation: 180-455 m. Soil: 5 to 14% active lime. pH: 7.5 (neutral) to 8.68 (very alkaline). Varieties: Xarel.lo and Macabeu. (Parellada, minority grape variety)

Average vine age (per vineyard) 6-40 years Average Vine Density (vines/HA) 2,800 vines / HA Approximate harvest date(s) Manual harvest: 25 th August 2010 – 15th

September 2010 PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE

The vintage is vibrant and balanced, marked by meteorological contrasts, with high temperatures and little rain in the autumn and winter months.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


HOW DOES IT COMPARE TO PREVIOUS VINTAGES?

Rains were erratic in the spring, and in May a record rainfall was recorded in the vineyards (155.7 l/m2). Mildew came on hard but the biodynamic treatments we applied proved highly effective. In the end, the grapes harvested were of high quality and in exceptionally good health. Harvesting was done completely by hand to maintain the properties of the grapes used for a long-aged sparkling wine. • Average yield for Recaredo vineyards in 2010: 44.2 hl/ha • Upper limit set by the Cava Regulatory Board in 2010: 80 hl/ha. Less production, greater expressiveness and quality.

WINEMAKING/CELLAR INFORMATION

% whole cluster, % destemmed 100% whole cluster Fermentation: vessel type and size 9 % of the blend consists of wines that have

been aged in oak casks. Fermentation in stainless steel. Duration of contact with lees Ageing in the bottle, minimum of 5 years and 1

month (61 months) in the caves.Ageing and disgorgement date are given on the back label.

Select or indigenous yeast? Indigenous yeast (1st fermentation) . Sacharomices Cerevisae Cerevisae yeast without aromas and flavours added (2nd fermentation)

Please share notes about winemaking process for this wine.

Vinification, winemaking and ageing are carried out entirely at Recaredo to ensure strict control of the origin of grapes and maximum transparency in production processes.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization

To enhance structure and elegance, 9 % of the blend consists of wines that have been aged in oak casks. Our wines are NEVER acidified neither chaptalized. Static débourbage after pressing the grapes. 3 transfers done by gravity or pumping (depending on the tanks used). Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. The AGED WITH CORK label, awarded by the European Confederation of Cork, symbolises the commitment to quality and sustainability that lies behind our use of cork stoppers in the ageing of all our cavas. Remuage (riddling) is done by hand on traditional racks. Disgorging (the art of expelling the lees from the second bottle fermentation that then leaves the wine perfectly clear) is done by hand without freezing the bottle neck by skilled masters: an artisanal, environmentally friendly process.

Elevage: vessel type(s) and size(s) Ageing on the bottle in contact with the lees. Ageing with natural cork stopper.

Duration of elevage Minimum of 5 years and 1 month (61 months) in the caves.

Exact ageing and disgorgement date are given on the back label.

Do you practice fining and filtration? If yes, please describe

Fining by using a low quantity of clay bentonite (5 g/ha in base wine + 4g/ha in bottle). No element of animal origin are used in clarifying the wine. Filtration ≥ 5 µ.

Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?

We always work with small quantity of sulfur. Once we get the must, we add 60 mg/l of sulfur. At the third transfer of the wine and after disgorging the bottle we analyse the sulfur quantitates. If the free sulfur dioxide is not detected in the analytics (n/d), we apply a sulfur correction with the aim of getting 5 mg/l of free sulfur. In the case of 2010 Vintage of Recaredo Terrers, it remains 48 mg/l of total sulphur and <6 mg/l in the wine at release.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?

This is open, aromatic and developed, with balsamic notes, hints of yeasts and smoke. The palate is soft and creamy, completely balanced, with integrated acidity. It was disgorged after 61 months in bottle. This is the first vintage of a volume wine to be Demeter-certified. 190,000 bottles produced.

SPARKLING WINES ONLY Please comment on the winemaking process and include the following information:

TRADITIONAL METHOD

Is preparation done in-house or outsourced? What is the dosage? How many months “sur lattes”? Vinification in method champenoise or charmat?

100% IN-HOUSE PREPARED. ONLY VINTAGE BRUT NATURE LONG-AGED CAVAS. (NON DOSAGE). RECAREDO TERRERS 2010 AGES A MINIMUM OF 61 MONTHS ON THE LEES (5 YEARS AND A MONTH) . RECAREDO TERRERS IS A COMPLETELY DRY BRUT NATURE SPARKLING WINE WITH NO ADDED SUGAR. IT SHOULD BE STORED AT AROUND 15 ºC. WE RECOMMEND SERVING IT AT 8-10 ºC AND OPENING THE BOTTLE A FEW MINUTES BEFORE SERVING

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


RELATS de RECAREDO 2012


(Bitlles Valley Highlands) ALT PENEDÈS COUNTY, BARCELONA

Cepage/Uvaggio 65 % Xarel·lo · 35 % Macabeu %ABV 0.12 # of bottles produced 7.2 Grams of Residual Sugar 0.3 g/l VINEYARD AND GROWING INFORMATION

Vineyard/lieu dit name(s) and locations COSTER DEL BITLLES.ALT PENEDÈS COUNTY. RECAREDO CAVA IS LOCATED IN SANT SADURNÍ D’ANOIA

Exposures and slope of vineyards Mosaic of young vineyards in the Bitlles Valley Highlands. Several exposures. Slope 3-5%

Soil Types(s) The vines grow in highly calcareous, loamy soils (balance of sand, silt and clay), that provides good levels of drainage in the upper areas and a higher water retention capacity in lower areas, where the soil depth is also greater. Elevation: 180-455 m. Soil: 5 to 14% active lime. pH: 7.5 (neutral) to 8.68 (very alkaline).Varieties: Xarel.lo and Macabeu

Average vine age (per vineyard) 5-20 years Average Vine Density (vines/HA) 2,800 vines / HA Approximate harvest date(s) Manual harvest: 13th August 2012 – 12th


A vintage with sparkle and depth, produced from one of the lowest yields in Recaredo’s history. A dry winter gives way to longed-for spring rains that force us to apply treatments based on medicinal plants to prevent the growth of mould in the vineyard. July is extremely hot and dry, but thanks to August rains the ripening process slows and acidity develops gradually. As a result, we’re able to harvest grapes with enormous potential and excellent acid levels.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990



• Average Recaredo vineyard yield in 2012: 29 hl/ha. • Maximum yield authorized by the Cava Regulatory Council in 2012: 80 hl/ha. Less production, greater expressiveness and quality.


% whole cluster, % destemmed 100% whole cluster Fermentation: vessel type and size Fermentation in stainless steel. Duration of contact with lees Ageing in the bottle, minimum 3 years and 4

months (40 months) in the caves. Ageing and disgorgement date are given on the back label.

Select or indigenous yeast? Indigenous yeast (1st fermentation) Sacharomices Cerevisae Cerevisae yeast without aromas and flavours added (2nd fermentation)


Vinification, winemaking and ageing are carried out entirely at Recaredo to ensure strict control of the origin of grapes and maximum transparency in production processes.


Our wines NEVER are acidified neither chaptalized. Static débourbage after pressing the grapes.3 transfers done by gravity or pumping (depending on the tanks used). Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. The AGED WITH CORK label, awarded by the European Confederation of Cork, symbolises the commitment to quality and sustainability that lies behind our use of cork stoppers in the ageing of all our cavas. Remuage (riddling) is done by hand on traditional racks. Disgorging (the art of expelling the lees from the second bottle fermentation that then leaves the wine perfectly clear) is done by hand without freezing the bottle neck by skilled masters: an artisanal, environmentally friendly process.


Duration of elevage Minimum of 3 years and 4 month (40 months) in the caves. Exact ageing and disgorgement

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


date are given on the back label. Do you practice fining and filtration? If yes, please describe



We always work with small quantity of sulfur. Once we get the must, we add 60 mg/l of sulphur. At the third transfer of the wine and after disgorging the bottle we analyse the sulphur quantitates. If the free sulphur dioxide is not detected in the analytics (n/d), we apply a sulphur correction with the aim of getting 5 mg/l aprox. of free sulphur. In the case of 2012 Vintage of Relats de Recaredo, it remains 46 mg/l of total sulphur and 4 mg/l in the wine at release.


TRADITIONAL METHOD

Is preparation done in-house or outsourced? What is the dosage?How many months “sur lattes”? Vinification in method champenoise or charmat?

100% IN-HOUSE PREPARED. ONLY VINTAGE BRUT NATURE LONG-AGED CAVAS - NON DOSAGE. RELATS DE RECAREDO 2012 AGES A MINIMUM OF 40 MONTHS ON THE LEES. RELATS DE RECAREDO IS A COMPLETELY DRY BRUT NATURE SPARKLING WINE WITH NO ADDED SUGAR. IT SHOULD BE STORED AT AROUND 15 ºC. WE RECOMMEND SERVING IT AT 8-10 ºC AND OPENING THE BOTTLE A FEW MINUTES BEFORE SERVING

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


RECAREDO INTENS 2012

Rosat Brut Nature Gran Reserva GENERAL INFORMATION Appellation CAVA FROM COSTER DEL BITLLES

(Bitlles Valley Highlands). ALT PENEDÈS COUNTY, BARCELONA

Cepage/Uvaggio 71 % Monastrell · 23 % Pinot · 6 % Garnatxa %ABV 0.12 # of bottles produced 15000 Grams of Residual Sugar 0.3 g/l VINEYARD AND GROWING INFORMATION

Vineyard/lieu dit name(s) and locations COSTER DEL BITLLES.ALT PENEDÈS COUNTY. RECAREDO CAVA IS LOCATED IN SANT SADURNÍ D’ANOIA

Exposures and slope of vineyards Monastrells vineyard -> E, Pinot vineyard -> E, Garnatxa vineyard -> NW. Slope about 5%

Soil Types(s) Recaredo Intens Rosat comes exclusively from two small vineyards –La Marçaneta and Serral del Vell owned by Recaredo. The vines grow in highly calcareous, loamy soi ls (balance between sands, s i l ts and clays) . In the lower areas there is a tendency towards loamy-clay texture soi ls , and in the upper part there is an abundance of stones and gravel . Elevation: 230-290 m. Soil : 6% to 18% active, extremely calcareous soi ls . pH: 8 to 8.68 (very alkal ine). Variet ies : Monastrel l , Garnatxa, Pinot (up unti l the 2013 vintage)

Average vine age (per vineyard) Monastrells vineyard -> 9-17 years, Pinot vineyard -> 20 years, Garnatxa vineyard -> 8 years

Average Vine Density (vines/HA) 2,800 vines / HA Approximate harvest date(s) Manual harvest: 13th August 2012 – 12th


A vintage with sparkle and depth, produced from one of the lowest yields in Recaredo’s history. A dry winter gives way to longed-for spring rains that force us to apply treatments based on medicinal plants to prevent the growth

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


of mould in the vineyard. July is extremely hot and dry, but thanks to August rains the ripening process slows and acidity develops gradually. As a result, we’re able to harvest grapes with enormous potential and excellent acid levels.


• Average Recaredo vineyard yield in 2012: 29 hl/ha. • Maximum yield authorised by the Cava Regulatory Council in 2012: 80 hl/ha. Less production, greater expressiveness and quality.


% whole cluster, % destemmed 100% destemmed Fermentation: vessel type and size Fermentation in stainless steel. To enhance

structure and elegance, 10 % of the blend consists of wines aged for two months in oak casks.

Duration of contact with lees Ageing in the bottle, minimum of 3 years (36 months) in the caves. Ageing and disgorgement date are given on the back label.

Duration of skin contact About 5 hours of maceration Select or indigenous yeast? Indigenous yeast (1st fermentation).

Sacharomices Cerevisae Cerevisae yeast without aromas and flavours added (2nd fermentation)


Vinification, winemaking and ageing are carried out entirely at Recaredo to ensure strict control of the origin of grapes and maximum transparency in production processes. The intense colour is obtained by macerating the must with the red grape skins for 6 hours.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990



Our wines are NEVER acidified neither chaptalized. Static débourbage after pressing the grapes. 3 transfers done by gravity or pumping (depending on the tanks used). Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. Remuage (riddling) is done by hand on traditional racks. Disgorging (the art of expelling the lees from the second bottle fermentation that then leaves the wine perfectly clear) is done by hand without freezing the bottle neck by skilled masters: an artisanal, environmentally friendly process.


Duration of elevage Minimum of 3 years (36 months) in the caves. Exact ageing and disgorgement date are given on the back label.




We always work with small quantity of sulphur. · Once we get the must, we add 60 mg/l of sulphur. · At the third transfer of the wine and after disgorging the bottle we analyse the sulphur quantitates. If the free sulphur dioxide is not detected in the analytics (n/d), we apply a sulphur correction with the aim of getting around 5 mg/l of free sulphur. In the case of 2012 Vintage Recaredo Intens, it remains 37 mg/l of total sulphur and <4 mg/l of free sulphur in the wine at release.


Recaredo Intens Rosat embodies the chromatic intensity achieved by grapes in the Mediterranean region. A focus on authenticity yie lds a sparkling wine that is

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


dry, l ively and enticing, defining an essential ly gastronomical style . Demeter-cert i f ied s ince 2010 vintage.

SPARKLING WINES ONLY Please comment on the winemaking process and include the following information: Is preparation done in-house or outsourced? What is the dosage? How many months “sur lattes”? Vinification in method champenoise or charmat?

TRADITIONAL METHOD. 100% IN-HOUSE PREPARED. ONLY VINTAGE BRUT NATURE LONG-AGED CAVAS - NON DOSAGE. RECAREDO INTENS 2012 AGES A MINIMUM OF 3 YEARS ON THE LEES.. IT IS A ROSAT BRUT NATURE GRAN RESERVA CAVA. RECAREDO INTENS ROSAT IS A COMPLETELY DRY BRUT NATURE SPARKLING WINE WITH NO ADDED SUGAR. IT SHOULD BE STORED AT AROUND 15 ºC. WE RECOMMEND SERVING IT AT 8-10 ºC AND OPENING THE BOTTLE A FEW MINUTES BEFORE SERVING. From the 2014 vintage, this wine will only be a blend of Monastrell with some 30% Garnacha, as we ripped up the Pinot Noir.

ROSE WINES ONLY 100% saigné

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


RECAREDO FINCA SERRAL DEL VELL 2007

BRUT DE BRUT


(Bitlles Valley Highlands) SERRAL DEL VELL ESTATE. ALT PENEDÈS COUNTY, BARCELONA. To be under the new category CAVA DE PARAJE

Cepage/Uvaggio 51% XAREL·LO · 49% MACABEO %ABV 0.12 # of bottles produced 50000 Grams of Residual Sugar 0.3 g/l Vineyard/lieu dit name(s) and locations SERRAL DEL VELL ESTATE. COSTER

DEL BITLLES. ALT PENEDÈS COUNTY. Soil Types(s) Recaredo Brut de Brut Gran Reserva Brut

Nature is sourced from a single estate, the Finca Serral del Vell, which appears on the label since 2006. The Serral del Vell hillock is a mainly calcareous terrain of disjointed landscapes. The Serral del Vell estate is characterised by a loamy soil texture (balance between different grades of soil: sands, silts and clays), with an abundance of stones and gravel, which provides good levels of drainage and allows water to deeply penetrate the roots of the vines. Elevation: 230-290 m. Soil: 6 to 18% active lime, extremely calcareous soils. pH: 8 to 8.68 (very alkaline). Varieties: Xarel·lo, Macabeu

Average vine age (per vineyard) 16-28 years Average Vine Density (vines/HA) 2,800 vines / HA Approximate harvest date(s) Manual harvest: 20 th August 2007 – 13th

September 2007

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE

The vintage is vibrant and balanced, marked by meteorological contrasts, with high temperatures and little rain in the autumn and winter months. Rains were erratic in the spring, and in May a record rainfall was recorded in the vineyards (155.7 l/m2). Mildew came on hard but the biodynamic treatments we applied proved highly effective. In the end, the grapes harvested were of high quality and in exceptionally good health. Harvesting is done completely by hand to maintain the properties of the grapes used for a long-aged sparkling wine. • Average yield for Recaredo vineyards in 2007: 33.5 hl/ha. • Upper limit set by the Cava Regulatory Board in 2007: 88 hl/ha. Less production, greater expressiveness and quality.


% whole cluster, % destemmed 100% whole cluster Fermentation: vessel type and size To enhance structure, all the Xarel·lo must is

fermented in oak barrels. Macabeu must is fermented in stainless steel.

Duration of contact with lees Ageing in the bottle, minimum of 8 years (96 months) in the caves. Ageing and disgorgement date are given on the back label.

Select or indigenous yeast? Indigenous yeast (1st fermentation). Sacharomices Cerevisae Cerevisae yeast without aromas and flavours added (2nd fermentation)


Vinification, winemaking and ageing are carried out entirely at Recaredo to ensure strict control of the origin of grapes and maximum transparency in production processes. To enhance structure and elegance, all Xarel·lo must is fermented in oak casks.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990



Our wines NEVER are acidified neither chaptalized. Static débourbage after pressing the grapes. 3 transfers done by gravity or pumping (depending on the tanks used). Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. The AGED WITH CORK label, awarded by the European Confederation of Cork, symbolises the commitment to quality and sustainability that lies behind our use of cork stoppers in the ageing of all our cavas. Remuage (riddling) is done by hand on traditional racks. Disgorging (the art of expelling the lees from the second bottle fermentation that then leaves the wine perfectly clear) is done by hand without freezing the bottle neck by skilled masters: an artisanal, environmentally friendly process.


Duration of elevage Minimum of 8 years (96 months) in the caves. Exact ageing and disgorgement date are given

on the back label. Do you practice fining and filtration? If yes, please describe



We always work with small quantity of sulphur.· Once we get the must, we add 60 mg/l of sulphur. At the third transfer of the wine and after disgorging the bottle we analyse the sulphur quantitates. If the free sulphur dioxide is not detected in the analytics (n/d), we apply a sulphur correction with the aim of getting about 5 mg/l of free sulphur. In the case of 2007 Vintage Recaredo Brut de Brut, it remains 44 mg/l of total sulphur dioxide and 5 mg/l of free sulphur in the wine at release.


Intensely aromatic and seductively complex. Deep notes that evoke an array of fruits and aromatic herbs: from baked apple and ripe pineapple to cut fennel and the delicacy of orange blossom. Notes of white fruit mingled

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


with balsamic and spicy notes . Fresh, lively attack, with an initial drying sensation that rapidly gives way to a breadth of citrus flavors on the mid-palate. The freshness re-emerges, without concealing the weight and pleasant density of its glyceric character. Length and longevity in a wine that refuses to fade – that is austere and dry, yet full of vigor and luminosity.


TRADITIONAL METHOD.


100% IN-HOUSE PREPARED. ONLY VINTAGE BRUT NATURE LONG-AGED CAVAS - NON DOSAGE. RECAREDO BRUT DE BRUT FINCA SERRAL DEL VELL 2007 AGES A MINIMUM OF 96 MONTHS ON THE LEES (8 YEARS). IT IS A COMPLETELY DRY BRUT NATURE SPARKLING WINE WITH NO ADDED SUGAR. IT SHOULD BE STORED AT AROUND 15 ºC. WE RECOMMEND SERVING IT AT 10 ºC AND OPENING THE BOTTLE A FEW MINUTES BEFORE SERVING.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


RESERVA PARTICULAR DE RECAREDO

JOSEP MATA CAPELLADES 2005


(Bitlles Valley Highlands) JOSEP MATA CAPELLADES ESTATE. ALT PENEDÈS COUNTY, BARCELONA. To be under the new category CAVA DE PARAJE

Cepage/Uvaggio 55% XAREL·LO · 45% MACABEO %ABV 0.12 # of bottles produced 11,576 each one numbered Grams of Residual Sugar 0.3 g/l VINEYARD AND GROWING INFORMATION

Vineyard/lieu dit name(s) and locations JOSEP MATA CAPELLADES ESTATE. COSTER DEL BITLLES.ALT PENEDÈS COUNTY. RECAREDO CAVA IS LOCATED IN SANT SADURNÍ D’ANOIA

Exposures and slope of vineyards Vineyard; Exposition. CAN ROSSELL - Feliu vineyard: SW. CAN ROSSELL – Caelles vineyard: S - SE. LA PEDRA BLANCA - Galimany vineyard: NE. LA PEDRA BLANCA -Mas Oliver vineyard: SE. CAN ROMEU: E

Soil Types(s) Reserva Particular de Recaredo is made with the Mediterranean varieties Xarel·lo and Macabeu from old vineyards planted between 1950 and 1955, in sloping banks of the Bitlles River, in the county of Alt Penedès (Barcelona).The vineyards stand on calcareous, loamy soils (balance of sand, silt and clay). Elevation: 170-220 m. Soil: 4,3% to 11% active lime. pH: 7.5 (neutral) to 8.2 (alkaline). Varieties: Xarel·lo from La Pedra Blanca (1952), Macabeu

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


from Can Romeu (1955)

Average vine age (per vineyard) Vineyard: Age; CAN ROSSELL - Feliu vineyard: 60; CAN ROSSELL – Caelles vineyard: 47; LA PEDRA BLANCA - Galimany vineyard: 60; LA PEDRA BLANCA -Mas Oliver vineyard: 65; CAN ROMEU: 62

Average Vine Density (vines/HA) 2,800 vines / HA Approximate harvest date(s) Manual harvest: 22th August 2005 –3rd


The 2005 vintage has been marked by a very severe drought and a period of very low winter temperatures. The vine is a plant that has adapted extremely well to the Mediterranean climate and has a great resistance to adverse conditions. In addition, the cultivation practices that we carry out at Recaredo seek the balance between the vine and its environment. Therefore, the behaviour of our vines, all dry-farming, has been very satisfactory and they have borne the hydric stress well. The most important days of the harvest at Recaredo are concentrated between 22 August and 3 September. Maturation has been quite fast and grape production low. The fruit has been harvested in an optimum state of health and in unsurpassable maturation and acidity conditions. Harvesting is done completely by hand to maintain the properties of the grapes used for a long-aged sparkling wine. • Average yield for Recaredo vineyards in 2005: 34.5 hl/ha. • Upper limit set by the Cava Regulatory Board in 2005: 80 hl/ha. Less production, greater expressiveness and quality.

WINEMAKING / CELLER INFORMATION

% whole cluster, % destemmed 100% whole cluster Fermentation: vessel type and size To enhance structure, all the Xarel·lo must is

fermented in oak barrels. Macabeu must is fermented in stainless steel.

Duration of contact with lees Ageing in the bottle, minimum of 9 years and 10 months (118 months) in the caves. Ageing and disgorgement date are given on the back label.

Select or indigenous yeast? Indigenous yeast (1st fermentation).

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


Sacharomices Cerevisae Cerevisae yeast without aromas and flavours added (2nd fermentation)


Vinification, winemaking and ageing are carried out entirely at Recaredo to ensure strict control of the origin of grapes and maximum transparency in production processes. To enhance structure and elegance, all Xarel·lo must is fermented in oak casks.


3 transfers done by gravity or pumping (according the tanks used).Static débourbage after pressing the grapes. Our wines NEVER are acidified neither chaptalized. Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. The AGED WITH CORK label, awarded by the European Confederation of Cork, symbolises the commitment to quality and sustainability that lies behind our use of cork stoppers in the ageing of all our cavas. Remuage (riddling) is done by hand on traditional racks. Disgorging (the art of expelling the lees from the second bottle fermentation that then leaves the wine perfectly clear) is done by hand without freezing the bottle neck by skilled masters: an artisanal, environmentally friendly process.


Duration of elevage Minimum of 9 years and 10 months (118 months) in the caves. Exact ageing and disgorgement date are given on the back label.


Base Wine NOT Fined / 4g/ha of clay bentonite in bottle. No element of animal origin are used in clarifying the wine. Filtration ≥ 5 µ.


We always work with small quantity of sulphur. Once we get the must, we add 60 mg/l of sulphur. At the third transfer of the wine and after disgorging the bottle we analyse the sulphur quantitates. If the free sulphur dioxide is not detected in the analytics (n/d), we apply a sulphur correction with the aim of getting about 5 mg/l of free sulphur. In the case of

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


2005 Vintage Reserva Particular, it remains 37 mg/l of total sulphur dioxide and <4 mg/l of free sulphur in the wine at release.

PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE.

Mineral and complex, full of inner life with long-lasting flavour. There are subtle smoke notes, yeasts , bread dough and baked brioche, incredibly subtle and elegant. 2005 was a warm and ripe year, but this wine is balanced and fresh, with a powerful palate and very tasty, with l ively acidity that makes you sal ivate.


TRADITIONAL METHOD.


100% IN-HOUSE PREPARED. ONLY VINTAGE BRUT NATURE LONG-AGED CAVAS - NON DOSAGE. RECAREDO RESERVA PARTICULAR 2005 AGES A MINIMUM OF 118 MONTHS ON THE LEES (9 YEARS AND 10 MONTHS). IT IS A COMPLETELY DRY BRUT NATURE SPARKLING WINE WITH NO ADDED SUGAR. IT SHOULD BE STORED AT AROUND 15 ºC. WE RECOMMEND SERVING IT AT 10 ºC AND OPENING THE BOTTLE A FEW MINUTES BEFORE SERVING.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


TURÓ D’EN MOTA 2005

Brut Nature GENERAL INFORMATION Appellation CAVA FROM COSTER DEL BITLLES

(Bitlles Valley Highlands) TURÓ D’EN MOTA SINGLE-VINEYARD. ALT PENEDÈS COUNTY, BARCELONA. To be under the new category CAVA DE PARAJE

Cepage/Uvaggio 100% XAREL·LO %ABV 0.12 # of bottles produced 3,984 each one numbered Grams of Residual Sugar 1 g/l VINEYARD AND GROWING INFORMATIONS

Vineyard/lieu dit name(s) and locations Turó d’en Mota vineyard. COSTER DEL BITLLES. ALT PENEDÈS COUNTY.

Exposures and slope of vineyards. Soil Types(s)

Deep and well-drained soil, Highly evolved soils owing to the presence of a calcic horizon with significant accumulations of carbonates in the form of nodules, stones formed from concentrations of calcium in the soil. Silty loam soil (a balance of sand, silt and clay) that is very calcareous in nature. Organic matter: 1.5 %, very low. Soil pH: 8.5, very basic. Moderate water retention capacity. Active lime of 14 %, soil extremely calcareous.

Average vine age (per vineyard) 77 years (planted in 1940) Average Vine Density (vines/HA) 2,800 vines / HA Approximate harvest date(s) Manual harvest: August 27th, 2005 PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE

The 2005 vintage has been marked by a very severe drought and a period of very low winter temperatures. The vine is a plant that has adapted extremely well to the Mediterranean climate and has a great resistance to adverse conditions. In addition, the cultivation practices that we carry out at Recaredo seek the balance between the vine and its environment. Therefore, the behaviour of our vines, all dry-farming, has been very satisfactory and they

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


have borne the hydric stress well. The most important days of the harvest at Recaredo are concentrated between 22 August and 3 September. Maturation has been quite fast and grape production low. The fruit has been harvested in an optimum state of health and in unsurpassable maturation and acidity conditions.


Harvesting is done completely by hand to maintain the properties of the grapes used for a long-aged sparkling wine. • Average yield Turó d’en Mota vineyard in 2005: 31 hl/ha . • Average yield Turó d’en Mota vineyard in 2005: 31 hl/ha. (5,400 kg of grapes / 31 hl/ha). • Upper limit set by the Cava Regulatory Board in 2005: 80 hl/ha. Less production, greater expressiveness and quality.

WINEMAKING / CELLAR INFORMATION

% whole cluster, % destemmed 100% whole cluster Fermentation: vessel type and size Xarel·lo must is fermented in oak barrels. Duration of contact with lees Ageing in the bottle, minimum of 10 years (120

months) in the caves. Ageing and disgorgement date are given on the back label.

Select or indigenous yeast? Indigenous yeast (1st fermentation) . Sacharomices Cerevisae Cerevisae yeast without aromas and flavours added (2nd fermentation)


Vinification, winemaking and ageing are carried out entirely at Recaredo to ensure strict control of the origin of grapes and maximum transparency in production processes. The must is fermented in oak casks.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization

Static débourbage after pressing the grapes. Our wines NEVER are acidified neither chaptalized. Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers, a sustainable, recyclable material from nature, ideal for retaining the original sense of Recaredo’s long-aged wines. The AGED WITH CORK label, awarded by the European Confederation of Cork, symbolises the commitment to quality and sustainability that lies behind our use of cork stoppers in the ageing of all our cavas. Remuage (riddling) is done by hand on traditional racks. Disgorging (the art of expelling the lees from the second bottle fermentation that then leaves the wine perfectly clear) is done by hand without freezing the bottle neck by skilled masters: an artisanal, environmentally friendly process.


Duration of elevage Minimum of 10 years (120 months) in the caves. Exact ageing and disgorgement date are given on the back label.


Base Wine NOT Fined / 4g/ha of clay bentonite in bottle. No element of animal origin are used in clarifying the wine. Filtration ≥ 5 µ.


We always work with small quantity of sulphur. Once we get the must, we add 60 mg/l of sulphur. At the third transfer of the wine and after disgorging the bottle we analyse the sulphur quantitates. If the free sulphur dioxide is not detected in the analytics (n/d), we apply a sulphur correction with the aim of getting about 5 mg/l of free sulphur. In the case of 2005 Turó d’en Mota, it remains 49 mg/l of total sulphur dioxide and <4 mg/l of free sulphur in the wine at release.

PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE.

Compact and powerful, austere and serious style It is a wine that is very mineral, more about the soil than the yeast aging. The palate is superb, pungent and mineral; this is a wine that despite the long aging is still very much alive.

56-43 58th St, Maspeth, NY 11378 (800) 910-1990


SPARKLING WINE ONLY Please comment on the winemaking process and include the following information: Is preparation done in-house or outsourced? What is the dosage?How many months “sur lattes”? Vinification in method champenoise or charmat?

TRADITIONAL METHOD. 100% IN-HOUSE PREPARED. ONLY VINTAGE BRUT NATURE LONG-AGED CAVAS - NON DOSAGE.TURÓ D’EN MOTA 2005 AGES A MINIMUM OF 120 MONTHS ON THE LEES (10 YEARS). IT IS A COMPLETELY DRY BRUT NATURE SPARKLING WINE WITH NO ADDED SUGAR. IT SHOULD BE STORED AT AROUND 15 ºC. WE RECOMMEND SERVING IT AT 10 ºC AND OPENING THE BOTTLE A FEW MINUTES BEFORE SERVING.

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