Region and Vineyards
Recaredo farms exclusively in the Alt Penedès uplands west of Barcelona, in the Bitlles Valley Highlands around Sant Sadurní d'Anoia. Here, vineyards sit on highly calcareous, loamy soils—a balanced matrix of sand, silt and clay—that drain well on upper slopes and retain moisture in deeper, lower pockets. The Mediterranean climate is moderated by altitude and coastal influence, yielding slow, even ripening. These conditions favor Xarel·lo, the local white that brings structure, phenolic grip and a hallmark herbal-saline profile.
Terrers is assembled from a mosaic of estate parcels—over fifty plots managed organically and certified biodynamic. The emphasis is on historical Penedès grapes, especially Xarel·lo, complemented by Macabeu and Parellada for lift and delicacy, with a trace of Monastrell (vinified blanc de noirs) to enhance freshness. Vineyard work is low-intervention: no herbicides or systemic insecticides, cover crops to protect soils, and meticulous hand harvesting to preserve acidity and fruit purity for long ageing.
Winemaking
The 2019 blend centers on Xarel·lo (~57%) with Macabeu (~25%), Parellada (~17%) and ~1% Monastrell, sourced from organically and biodynamically farmed estate vineyards. Primary fermentation relies on indigenous yeasts to express site character. Since recent vintages, the second fermentation is triggered with concentrated grape must from the same harvest (not cane sugar), aligning the process with Recaredo's vineyard-first ethos.
True to the house style, the wine is bottle-fermented under natural cork, encouraging gentle micro-oxygenation during the long maturation. Terrers 2019 was aged about 40-52 months on the lees (lots disgorged in late 2023), then hand-riddled and disgorged by hand at cellar temperature, with no dosage (Brut Nature). The result is a finely beaded, texturally creamy sparkler at 12% abv, prized for clarity and length rather than sweetness—an archetype of extended-ageing Corpinnat.
Tasting Notes
- Color: Pale lemon-straw; very fine, persistent bead.
- Aroma: Green apple, pear and lemon zest over white flowers and anise; raw almond, brioche crumb and wet-chalk minerality from long lees ageing.
- Palate: Bone-dry and incisive; taut citrus and orchard fruit framed by saline chalk, fennel and subtle toast. Creamy yet precise mousse; linear finish with delicate bitterness and mouth-watering acidity.
Did you know?
Recaredo was among the founders of Corpinnat, a collective created to spotlight terroir-driven, long-aged, estate-grown sparkling wines from Penedès. Terrers is always Brut Nature, bottle-aged well beyond the appellation minimum and uniquely matured under natural cork—a traditional choice the estate retains for texture and complexity.
Wine Pairing Ideas
- Oysters or shellfish platters: Briny sweetness mirrors the wine's saline edge; razor-sharp acidity purifies the palate.
- Sea bream crudo with fennel & citrus: Echoes Xarel·lo's herbal-citrus register while the mousse lifts delicate textures.
- Roast chicken with tarragon & lemon: Savory herbs and roast jus resonate with autolytic notes; freshness cuts through the fat.
- Mushroom risotto (Parmesan & thyme): Umami and cream meet lees-derived creaminess; acidity keeps the finish clean.
