Creu de Lavit was originally launched onto the market in 1998. The team of winemakers and vineyard managers at Segura Viudas had, for many years, been fascinated by the concept, yet understood the risk of producing a single varietal Xarel·lo wine, using complex winemaking techniques, and ageing it for a long period in oak. The recognition shown by press and consumers alike has proved to us that our pioneering gamble was worth taking.
The vineyards are located in several sites. At the “El Molí” Estate, the 51 year old vines are planted on a plain, at 223 metres above sea level, close to the town of Vilafranca del Penedès. At the “La Figuera” Estate, the 56 year old vines are planted on south facing slopes at 196 metres in the village of St. Llorenç d’Hortons. The yields from these vineyards, all of which are bush pruned are between 2.5 and 3.5 kg per vine.
This wine is a blend of various wines made from the Xarel·lo grape, vinified separately. One of them, fermented in new French oak and acacia barrels, after a static decantation at a controlled temperature of 14ºC. It remains in barrels for a further five months. During this time the yeast lees will be stirred through the wine, a process known as bâtonnage, whenever our oenologists consider it appropriate. The other xarel·lo wine is fermented in tanks where, following static decantation, the must is fermented in temperature controlled stainless steel tanks at 14-16 ºC. The wine remains in those tanks, in contact with the lees for three months, and is periodically stirred through, whenever our oenologists consider it appropriate. Creu de Lavit 2015 is made from the following blend: 20% barrel fermented Xarel·lo, 80% tank fermented Xarel·lo.
Star bright straw yellow in colour. Complex and elegant aromas dominated by ripe white fruits – melon and pear, with some tropical notes of pineapple over a backdrop of flowers and floral honey, notably of broom. There are also some notes of wood influence, showing as vanilla and coconut, from the new barrels used in fermentation and ageing, which are very well integrated with the fruit. On the palate it is soft and elegant, with great finesse and good refreshing acidity. There are developing flavours of fresh pineapple fruit on the palate as well, nicely balanced by toasty notes from the oak. The finish is bright, rounded and flavoursome.
An elegant, flavoursome varietal Xarel·lo wine, ideal with cod fish dishes, especially Norwegian Skrei dishes, but also other meaty fish, salt baked or grilled. Its long, full, dry finish would make it perfect with scrambled eggs with potatoes and truffle, as well as homemade pasties. Excellent too, with white soups such as vichyssoise.