Weekend Wines: Laura Vidal, sommelier at El Cellar de Can Roca, shares her latest recommendations

Recaredo Cava Gran Reserva Brut Nature 2007 “Subtil”

This month’s first choice is a creamy, minerally cava produced by the biodynamic winery, Recaredo, in Sant Sadurni d’Anoia in the Alt Penedès (about one hour south of Barcelona).

Made from 60% Xarel-lo, 8% Macabeo and 30% Chardonnay, the grapes are sourced from the Can Rossell de la Serra vineyard in Torrelavit on soil that blends clay and sand.

The result is undoubtedly one of the highest quality cava producers in the Alt Penedès judging by the viticultural care brought to the vineyard, coupled with the 56 months it is aged in bottle before being sold on the market.

The cava at Recaredo is always Brut Nature to allow the terroir to shine without covering it up with added sugar at bottling. The acid-bitter balance is noble and the creamy, textured notes are authentic and refined.

If you love Champagne made with Chardonnay from la Côte des Blancs, you will love this sparkler! It’s also well worth visiting the winery if you want to know more.

+34 93 891 02 14
www.recaredo.es

Terroir al Limit, Priorato Muscat 2013

South African wine-maker Dominik Huber is one of the radical new-wave, pushing the Priorat terroir into a brave new world. This wine is made from 100% Muscat grapes that have been skin-fermented in whole clusters (stalks and stems go in the tank with the grapes), which results in multi-layered, complex flavours. I love the lychee, floral, apple and lemon peel nose matched by a plump, zesty and incredibly refreshing mouth.

This wine is simply amazing, full of life although atypical to the Priorat’s richer style of wines, and absolutely perfect for a sunny day by the pool or by the sea. With only 13% alcohol, and less than 700 bottles produced, this is a very unique and emotional wine that I think will become a summer favourite.

Château Paquita, Sistema Vinari Callet, Mallorca 2012

As winemaker for the 4kg Wines project, which produces other interesting wines in Mallorca, Eloi Cedó Perelló also owns Sistema Vinari, a micro-winery that produces a wine dubbed “Château Paquita”.

Eloi is a Catalan native from Montsant and previously worked with renowned Alvaro Palacios winemaker Oriol Castells. The 2012 bottle is his first vintage, blending 40% Callet, 40% Mantonegro, 15% Monastrell and 5% Syrah. Both the Callet and Mantonegro are fermented without sulfur in steel tanks for about 20 days, while the Monastrell and Syrah undergo a carbonic fermentation.

Think advanced natural wine-making that results in wine that drinks perfectly with maple-sweet jamón iberico and pa amb tomàquet. It’s got the zippy fresh acidity that makes it a perfect summer red.