Profile

Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 3 to 20 years from vintage.

vintage3 yrs20 yrs22 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong finish

Aroma: wild herb, stone fruit, almond, fine lees

Palate: saline minerality, creamy autolytic, long bead, elegant finish

Indigenous-blend Brut Nature Corpinnat from the Finca Serral del Vell parcel at 255 to 280 metres. Minimum 87 months on lees; wild-herb and stone-fruit aromatics over saline minerality.

What it pairs with

With cheese

Garrotxa Our pick Four years or more on the lees give these Xarel·lo-led Corpinnat Brut Nature wines a savoury, lees-rich depth that meets Garrotxa's buttery paste and damp-cellar rind, while high acidity and a fine bead refresh the goat's milk. Formatge serrat Our pick Five years or more on the lees give these zero-dosage Corpinnat wines a savoury, autolytic depth that suits a mature pressed cheese, while the bone-dry palate, high acidity and fine bead cut the fat of a serrat.

History

Single-vineyard Brut Nature from the Recaredo estate parcel Finca Serral del Vell at 255 to 280 metres altitude. Aged at least 87 months on lees, the wine demonstrates the estate's farming uniformity. Demeter-certified biodynamic.

  1. 2000First Serral del Vell vintage
  2. 2019Recaredo founding member of the Corpinnat collective

Facts

Producer
Recaredo · visiting guide
Grapes
Xarel-lo, Macabeo
Classification
Corpinnat
Oak
Stainless steel; minimum 87 months on lees in bottle, hand-disgorged
ABV
12.0%
Price
EUR 50 to 80 at retail
Drinking window
3-20 from vintage
First vintage
2000
Biodynamic
Demeter Certified
Organic
CCPAE
Vegan
Yes (no animal-derived fining)

Frequently asked about Serral del Vell Brut Nature

What does Recaredo Serral del Vell taste like?

Wild herb, stone fruit, almond and fine lees on the nose; saline minerality, creamy autolytic notes, a long bead and elegant finish on the palate. Medium-bodied with high acidity and a long savoury finish.

When should I drink Serral del Vell?

Drink between 3 and 20 years from vintage. The 87-month lees ageing has developed full autolytic complexity; cellaring deepens the tertiary register toward white truffle and honeyed nuts.

What grapes are in Serral del Vell?

An indigenous blend dominated by Xarel-lo and Macabeo from Finca Serral del Vell, a Recaredo single-vineyard parcel at 255 to 280 metres altitude.

What food pairs with Serral del Vell?

Iberian ham, grilled langoustines, aged Manchego and wild mushroom risotto. The 87-month lees Brut Nature depth rewards serious Catalan savoury dishes.

Tags

biodynamic biodynamic certified cellar worthy dry high acid macabeo medium body mood contemplative mood elegant mood savoury occasion cellar occasion dinner party occasion special old world organic pairs with aged cheese pairs with charcuterie pairs with mushroom pairs with shellfish price premium single vineyard sparkling traditional vegan xarel lo

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