Recaredo Serral del Vell Corpinnat 2017 (Disg. June 2023)

Biodynamic. 87% Xarel·lo, 13% Macabeu. This striking single-vineyard wine takes its name from the sloping Serral del Vell estate overlooked by the Montserrat mountains. The soil of the Serral del Vell plateau contains calcareous lumps and quite a bit of limestone from the Serra del Mar and the Serra Catalana, which were deposited in the area due to erosion. From these lean, rocky soils and these mature vines, Recaredo is searching for the truest expression of the site’s most mineral soils (containing 33% active limestone).
 
Only the Xarel·lo base wines are fermented in large-format oak. Recaredo prefers to use tanks for their Macabeu. Yields from Recaredo vineyards dipped to 26.5 hl/ha in 2017, and you can feel the fleshy intensity and low-yield energy coursing through the palate. With air, the 2017 develops some lovey nutty complexity, yet the style rests more on purity and salty-mineral impact than simple autolytic notes and dosage despite the lengthy 64 months on lees.
 
“Serral del Vell is a star, channelling all the salty-mineral focus that Xarel-lo can draw from these soils. Bright mandarin and lime rind aromatics, softened a touch by Macabeo’s peachiness and lifted by lavender florals and subtle fresh nut lees character. Superb.” 95 points, Tom Hewson, Catalunya Sparkling Wine Report (Tim Atkin MW)
 
“All their wines are Brut Nature, and so is the 2017 Serral del Vell, a blend of 87% Xarel.lo and 13% Macabeo. They look for the expression of the soil here, narrower and more direct, with more tension and with tons of elegance from the aging with the lees, very integrated and balanced, keeping the acidity. It developed an acute note of licorice with time in the glass. It was disgorged after 56 months sur lie, because demand outgrows supply. They have 47,000 bottles of this vintage, which should last them for two years, so the 2018 will have a longer aging in bottle when it’s released.” 95 points, Luis Gutiérrez, The Wine Advocate