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\"\"<\/a><\/figure><\/div>\n\n\n

This cava I last tasted at London’s Real Wine fair. (See my first report from the fair here<\/a>.) It’s one of the newly proposed single estates (Parajes Singulares) that can be appointed according to the DO’s new regulations.<\/p>\n

Although he applied for approval of two of his sites Ton Mata of Recaredo<\/em> are among those (Gramona is another) who think that deeper structural changes has to be made, such as establishing subzones. [Remember, Cava was no geographical place before the DO status. This required a map, so one had to “invent” a DO area. Take a look at that crazy cava map if you like.] So, they are currently working on a project called Corpinnat, to contribute to a differentiation within Cava.<\/p>\n

Contrary to the other site, Tur\u00f3 d’en Mota, a small 1,5 ha. vineyard, the Serral is a larger area with various vineyards of almost 20 ha. surrounding the Tur\u00f3. It’s planted with macabeu and xarel.lo.<\/p>\n

\u00a0<\/p>\n

\"\"<\/a><\/p>\n

Ton Mata pouring at the Real Wine fair<\/em><\/p>\n

The\u00a0Serral <\/strong>cava is made from approximately even shares of xarel.lo and macabeu. It shows a surprising freshness after 8 years on the lees. According to Ton this is mainly due to the calcareous soil on top of that hill.<\/p>\n

Let’s hope that 2018 can be a year when people stop thinking once and for all that champagne is the only quality fizz around. I don’t have anything against champagne. But there is certainly nothing wrong with this cava either.<\/p>\n

\u00a0<\/p>\n

Finca Serral del Vell Brut de Brut 2007 <\/strong>(Recaredo)<\/em><\/p>\n

Light straw-colour. Complex aroma, with fresh pineapples along with some toast, citrus, and some balsamic notes. Rich and creamy, yet surprisingly fresh. The aftertaste shows a stony minerality.<\/p>\n

Price: Medium<\/p>\n

Food: Please don’t spill it on the streets (not to say at other people) during the New Year’s celebrations. It’s wonderful with a great variety of dishes; fish, shellfish, Iberian ham, tapas, light meat…<\/p>","protected":false},"excerpt":{"rendered":"

This cava I last tasted at London’s Real Wine fair. (See my first report from the fair here.) It’s one of the newly proposed single…<\/p>\n