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Recaredo Corpinnat Intens Rosat Brut Nature 2021 (Disg. Oct 24)

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Recaredo Corpinnat Intens Rosat Brut Nature 2021 (Disg. Oct 24)
Producer Recaredo
Region, Country Penedès, Spain
Bottle Size 750ml
Product Code 25237-750

Biodynamic. Recaredo’s fascinating Rosat is made from Monastrell, with 12% Garnacha, grown in the Serral de Vell (250 metres) and Marçaneta (200 metres) vineyards. Ton Mata prefers to stay away from the pale style of rosé as he doesn’t believe this on-trend style fits the character of the Alt Penedès. So, against the current fashion, it has an intense ruby colour drawn from six hours of skin contact. Despite the intensity of the colour, it has the subtlety and elegance of a fine Blanc de Blancs, coupled with vinous texture and piercing red-fruit flavours. Aged in bottle for 31 months, it finishes with biscuity complexity and pleasant twist of Mourvèdre savouriness that works beautifully at the table.

Recaredo Corpinnat Intens Rosat Brut Nature 2021 (Disg. Oct 24)

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Reviews

“The intense rosé, neatly named 2021 Intens Rosat, has a dark pink color and is a wine that has grown in seriousness in the last few years and reached a new peak in 2021. It was produced with a blend of 88% Monastrell and 12% Garnacha from two small vineyards from the family. It macerated for six hours and had a short aging in oak and was produced with the traditional method of second fermentation in bottle and with a long aging, 31 months (they hope to extend it to 40 months). It has a primary nose with red berries and herbs, some toast and yeasty and leesy notes. What I liked the most is the serious and chalky palate—bone dry and with echoes from the limestone soils—and the sapid finish.”
93+ points, Luis Gutiérrez, The Wine Advocate

Reviews

“The intense rosé, neatly named 2021 Intens Rosat, has a dark pink color and is a wine that has grown in seriousness in the last few years and reached a new peak in 2021. It was produced with a blend of 88% Monastrell and 12% Garnacha from two small vineyards from the family. It macerated for six hours and had a short aging in oak and was produced with the traditional method of second fermentation in bottle and with a long aging, 31 months (they hope to extend it to 40 months). It has a primary nose with red berries and herbs, some toast and yeasty and leesy notes. What I liked the most is the serious and chalky palate—bone dry and with echoes from the limestone soils—and the sapid finish.”
93+ points, Luis Gutiérrez, The Wine Advocate

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