Recaredo Intens

In-house vinification. Vinification, winemaking and ageing are carried out entirely in Recaredo. The colour is obtained by macerating the must with the red grape skins for six hours. Long-aged wines. Secondary fermentation and bottle ageing are done exclusively with natural cork stoppers. Cork is sustainable, recyclable and ideal for retaining the original character of a long-aged cava. Manual disgorging without freezing. Disgorging (the uncorking process) is done by hand without freezing the neck of the bottle, a technique based on skilled craftsmanship and respect for the environment.