VinoLoverXarel·lo is one of the star local varieties of the Penedès Denomination of Origin, located in Catalonia. Here we tell you everything you need to know about Xarel·lo wines.
This variety was first mentioned in Sitges. Its name Xarel·lo comes from the Italian chiarello, which means “claret”, a term originally used to refer to a light-coloured red wine.
Characteristics of Xarel·lo
The bunches of Xarel·lo are compact and the thick skinned grapes are medium sized. It has a medium sprouting and ripening. The Xarel·lo vine adapts well to most soils, is susceptible to millerandage and is therefore productive as long as the time during flowering is good. It is also susceptible to oidium and mildew but resistant to botrytis cinerea.
Xarel·lo is the highest quality variety in Catalonia and is highly recommended for making sparkling Cava and white wines because of its great potential for aging in terms of structure, acidity, density and richness of sugars.
The wines of Xarel·lo
Xarel·lo , together with Parellada and Macabeo, stands out in the Penedés designation of origin, being valued by Cava producers for the freshness, structure and body it offers.
Among the best 100% Xarel·lo cavas are the Recaredo Turó d’en Mota and the Gramona Celler Batlle. As for white wines made from Xarel·lo, they are often blended with other varieties such as Garnacha Blanca, Macabeo and Chardonnay.
Xarel·lo single-varietal wines are somewhat austere, shy in their aroma, with citrus and saline notes and a slight taste of bitter almond and aniseed.
The best producers of Xarel·lo are Albet i Noya, Can Ràfols dels Caus, El Cep, Gramona, Nadal, Parató, Torelló, Finca Viladellops and Celler Pardas.
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