The Xarel·lo variety is a white Spanish grape that grows mainly in Catalonia. Along with Macabeo and Parellada grapes, it is one of the three traditional varieties used to make cava; It gives it body, structure and acidity.
It is considered the main variety in the appellations of origin Alella (where it is called Pansá blanca), Costers del Segre, Penedés (variety with the largest cultivation area) and Tarragona, as well as in the entire Cava Denomination, which extends across various areas. from Spain.
In fact, in addition to Catalonia, there are also some hectares of this variety in Castilla y León, Castilla-La Mancha, Aragón and Extremadura, which are the areas where Cava is also produced.
The Xarel·lo variety has a compact, round grain, with a strong and sweet skin, more resistant than the Macabeo. It is a vigorous strain and can be found from sea level to 400 meters of altitude.
The Xarel·lo grapes result in a balanced and consistent wine, aromatic, balanced, silky and tasty. Xarel·lo single-varietal wines tend to have a lot of flavor and are usually more aromatic than those from Macabeo and Parellada.
The organoleptic perceptions of young wines of the Xarel·lo variety are characterized by a fresh flavor and a marked fruity and floral aroma. While aged Xarel·lo wines, subjected to oak aging, present more complex sensory characters, giving notes of toasted, spicy and compote.
Currently, winegrowers are recovering old vines to create 100% Xarel·lo white wines, offering balanced wines with a body structure, dry, with an acidity that gives them freshness and complex aromas.
Wines with Xarel·lo grapes, with short aging in barrels, marinate with soft cheeses, fish and seafood, rice and white meats.
Xarel·lo / Pansá Blanca
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