At Recaredo, the bottles are hand-dyed without freezing the neck. The Cavas of Recaredo are among the best in the field of sparkling wines and the quality transcends in the well-known champagne houses.

The Reserva Particular is a blend of 64% Macabeo and 36% Xarello aged for 118 (!!!!) months in oak on its own lees. It feels very young with an abundance of beautiful wood tones, aromas of Mediterranean herbs, fennel and anise, freshly baked apple pie. The taste is medium-bodied, but with a silky, velvety texture that seems to grow in your mouth as the extremely small bubbles explode and fill the taste buds. This is so good and unprecedentedly beautiful. Not cheap but compare this with a bottle of typical champagne for which you pay the same price and then the difference is so huge.

95/100 Parker  
96/100 Peñín

Since 2006, all 50 hectares of their vineyards have been cultivated according to the regulations of DEMETER. This makes this Cava a certified organic cava. The grapes are picked by hand and fermented separately in their own cellar per plot. They only use 40% of the must, only the first juice that is released after the crushing is good enough for their cava. The fermentation of the must occurs partly on oak and partly on steel tank. After the fermentation and the assembly of the still wine, the bottles are filled and plugged with a natural cork to disappear in the beautiful cellars of Recaredo for a period of between 30 and 120 months. Every 14 months the bottles are shaken and moved to make the yeast present in the bottle 'move'. According to Ton Mata, this ensures better taste development. When the bottles are ready for degorgement, they are moved to Pupitres where they are turned by hand so that the yeast plug slowly sinks to the neck.