Not available

Intens Rosat, 2014

Other vintages available
Rosé, Sparkling
Monastrell, Garnacha
Not available
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Soil type: Limestone
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: 49 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Stainless Steel

Additional Information

Alcohol: 12% 86% Monastrell, 14% Garnacha • Manual harvested • Macerated for six hours • 17% of the blend aged for 2 months in oak casks • Secondary fermentation in bottle • Aged on its own lees in bottle 48 months sur lees • Riddling by hand • Disgorged by hand TASTING NOTE: A pale cherry colour with greenish reflections. The nose has lively aromas of red fruit, particularly strawberries and redcurrants, alongside notes of aromatic herbs, flowers and spices. In the background there is a touch of liquorice and a mineral hint. The palate is dry and gently tart, with notes of wild berries, Mediterranean herbs and hints of violets and spices.
Three generations of the Recaredo family (1924) keeping the essence of purity and natural farming. Two projects to show here at Raw. Recaredo and Celler Credo. At Recaredo we produce long-ageing ( from 3 to more than 14 years on the lees) non-dosé and only vintage sparklings wines. All Biodynamic Estate grown fruit from our vineyards in Alt Penedes. Using only historic-local grapes Xarel.lo, Macabeu, Parellada, Monastrell and Garnatxa. We only age our sparkling wines with natural cork, riddling and desgorging the entire production all by hand, the latter without freezing the neck of the bottle. Celler Credo is our still white wine project, producing only single-vineyards and mono-varietals wines only with xarel.lo , Parellada and Macabeu.  Vineyards at 600+ meters down to 200m from  in Alt Penedes Region and some of its subzones.  The wines are produced following traditional style with some stems and skin contact, spontaneous fermentation and sometimes using old traditional clay vessels. Benvinguts !
  • Catalonia, Spain
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