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Rascarà Corpinnat - Xarel.lo
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Xarel.lo | project van Recaredo eigenaar Ton Mata | kleine productie van deze natuurlijk gemaakte Corpinnat moussernde wijnen volgens de Recaredo princiepes | 60 flessen voor de NL markt | stijl a la Prevost of Vouette et Sorbee (Blanc d'Argile) Recaredo Een wijnhuis gespecialiseerd in Corpinnat, voorheen cava en wat doen ze dit goed. De derde, vierde en vijfde staan nu aan het roer en er is weinig veranderd aan de arbeidsintensieve manier van wijn maken in dit wijnhuis Ze hebben alle vijftig hectare omgezet naar biodynamische wijnbouw. De wijnen worden na botteling tussen de 30 en 120 maanden gerijpt in de kelders, elke 14 maanden worden de flessen geschud voor de smaakontwikkeling en de flessen worden met de hand gedegogeerd zonder het bevriezen van de hals. Een aperitief van hoge kwaliteit van mediterrane druivenrassen met een bijzonder verhaal. Review “La Vinya del Rascarà 2014”, is the second vintage of a more intimate and familiar project by Ton Mata and Encarna Castillo, called BUFADORS CELLER. The Rascarà vineyard is located in the “ALT PENEDÈS”, between Sant Sadurní d’Anoia and Torrelavit. It is a Xarel·lo vineyard planted in 1999, in an extremely calcareous soil, with the presence of small calcium stones, very irregular in shape. “La Vinya del Rascarà”, is a Brut Nature sparkling wine, made following a very special “interpretation” of the Traditional Method. Seeking, in an extreme way, a very purist relationship with the "Terroir". In this way, the second fermentation in the bottle is made with must from the vineyard itself. Therefore, there is no added element, no sugars, no yeasts, no clarifiers, no sulphites. Nor has it had any filtration process, nor cold stabilization. We strongly believe in bottle aging, with the presence of the “lees” of the second fermentation and the natural “carbonic” that it generates, as protective elements of wine and that can help a good evolution of aromas and flavors. With these elements, we have dared to produce a Sparkling Wine without added sulphites, with four and a half years of aging. The first “degorge” takes place in April 2019, with 54 months of aging on lees inside the bottle. How could it be otherwise, all aging is done with a cork stopper and the "disgorgement" is done manually, without freezing the neck of the bottle. - Ton Mata I like the 2014 Vinya Del Rascarà much better than the 2013. This has more precision and focus, with great limestone minerality akin to licking a piece of chalk. It's a lot stonier, and there are less aromas of fruit; it's more austere and has more freshness and subtle carbonic gas. It's quite different from the 2013 and also quite unique but with a different set of aromas and flavors. There are 2,575 bottles of this wine. Bufadors is the small family project from Ton Mata and his wife, and they have produced a very naked sparkling wine with minimal intervention. They have planted a vineyard in Cadaqués in Empordà and hope to produce a wine from there in the future, probably in 2022. For now, they only make a wine from Penedès. They are building a small winery where the limit should be 10,000 bottles. Luis Gutiérrez 93/100 |
