Turó d’en Mota de Recaredo represents the elegance of simplicity: a single vineyard, a single variety, a single vintage, and a very limited production. It is a terroir wine in the broadest sense, that is, the expression of a very calcareous land with a Mediterranean microclimate, the xarel•lo variety, and a viticulture based on observation rather than intervention. A long and careful aging of a minimum of 120 months in contact with the lees achieves the most subtle and complex nuances of time expression.

Technical Sheet

Winery: Own Vineyards, in Sant Sadurní de Noia (Barcelona), manual harvest. Corpinnat Vintage: 2010 Alcohol content: 12.5% Variety: 100% Xarel·lo Tasting notes: Straw yellow, very bright and clean. Very fine bubbles forming a large crown. Nose tasting: It surprises with its great intensity, expressiveness, complexity after such a long aging. Very fresh, with a lot of ripe fruit, especially citrus, mixed with soft toasts and delicate nuts. Subtle mineral background. A seductive cava. Taste tasting: A cava that fills the mouth with expressiveness, intensity, and elegance. Very fine, with a long dry journey, full of nuances and very fresh. Perfectly integrated carbonic. Full harmony, lively, very pleasant. Extraordinarily long with a great toasted aftertaste. One of the most elegant we can find today. Service temperature: 8-10ºC Elaboration: Planted in 1940, with an area of 0.97 hectares and conducted in glass, the vineyard Cerro de en Mota is owned by Recaredo. It is located in the northwestern end of Sant Sadurní d'Anoia, Alt Penedès (Barcelona), on the northern slope of a hill called Turó d´en Mota, from which it takes its name. The land is extremely calcareous, with a francollimosa texture (balance of sands, silts, and clays) and the presence of calcareous nodules. Long aging of a minimum of 120 months with a natural cork stopper. Manual clarification on racks. Hand "riddling" without freezing the bottle neck. Vinified, processed, and aged at Recaredo. Pairing: At Made in Spain Gourmet we recommend it alone, with Grilled Shellfish, Oysters, Caviar, Foie mi-cuit, Raw Seafood, rice dishes, and salted fish. Why not also with acorn-fed ham.