Xarel·lo (Catalán pronunciation) is a white grape variety of Spanish origin specially grown in Catalonia. With Macabeu and Parellada, is one of the three traditional varieties used to make the Cava. It is now the flagship grape within the Penedés area as Xarel·lo wine can be strongly flavored, and is more aromatic than the other two Cava grape varieties. Its potential for ageing makes it the favourite for many winemakers. Segura Viudas was the first winery in 1996 to create a Xarel·lo varietal (Creu de Lavit). Since then, Xarel·lo has been the “trendy” grape in the area and it is now having the recogni- tion of some International opinion leaders.
To understand the 2017 vintage, it is important to remember that 2016 was a year of severe drought. The grapes of one year form from the buds of stems of the previous year. The limited rain in 2016 created a situation, from the very beginning, where there would be few grapes for the 2017 vintage. The 2017 vintage year began with a mild winter. From January to April there was a historically normal amount of rain, although in April there was less rain than expected and May was especially dry. During June and July there were continual heat-waves and average temperatures were significantly higher than normal. All these anomalies would have noticeable affects on a localised level come harvest time. The plants’ low productivity, coupled with the heat-waves at the beginning of summer accelerated the vegetative cycle, and as a result the harvest was earlier than usual for all grape varieties. The first monitoring controls of the grapes revealed that the concentration of sugars was higher than anything previously recorded, and as a result we decided to start harvesting 10 days earlier than in 2016.
Harvested by hand to protect the grapes and transported to the winery in small plastic cases. Cold soak during 24 hours: The main advantage to cold-soaking white grapes is that allows for the diffusion of fruity aromas and aroma precursors from the grape skins, and contributes to the body and ageing potential of the wine. Soft pressing and fermentation at low temperatures to enhance varietal aromas. Once fermentation ends, the wine remains with its lees for 5 months to create a more complex wine. After that period, the wine is bottled offering a fresh, clean and sophisticated taste.
Bright and pale yellow colour. Intense aroma of ripe fruit intense pineapple , peach and apple. Floral notes and a pleasant anise note. Juicy and tasty palate . Long acidity contributing to its freshness and balance.Good length and aftertaste of fruity peach and pineapple.
A white wine, but with the soul of a red; our Xarel·lo simply is! For this reason it is perfectly at home with meat based pasta sauces and seafood. Grilled white meats too. Its acidity and intensity of flavour make it an ideal partner to oily fish: salmon, tuna or trout; as well as fish in creamy sauces. Or just to have a glass of a sublime, intensely refreshing wine.