In the glass
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
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Iberian ham
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Long-lees Brut Nature partners Bellota-aged ham's salty-sweet richness; wild-herb register matches the cured pork. -
Grilled langoustines
Saline minerality and creamy lees mirror langoustine sweetness; bright acidity cuts the butter. -
Aged Manchego
Lees-toast almond complexity matches aged sheep's-milk cheese. -
Wild mushroom risotto
Saline drive and 87-month autolytic depth match earthy mushroom and Parmigiano.
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.
- 2000 — First Serral del Vell vintage
- 2019 — Recaredo founding member of the Corpinnat collective
Facts
- Producer
- Recaredo
- 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.