Quite pronounced fruit on the nose, with tropical notes leading the way. Xarel-lo is known for it’s aromatics and this is no exception. Pineapple, papaya and even some bruised banana are brought to mind. On the palate, this off-dry charmer is drier than the nose would suggest, and has some well-integrated acids that stop the wine from being cloying. The finish is long and fruit driven, but there are definite mineral notes as well. Pair this with summer salads, grilled shrimp or enjoy chilled on the patio,
Parellada is the most delicate of the traditional white varieties of the Penedès. It produces white wines which are aromatic and dry, with a moderate alcohol content and a delicate, fruity acidity. Macabeo is found mainly in the Central Penedès and is the grape which contributes a fruity aroma and lively acidity to these blends. Xare-lo, the 3rd traditional variety of the region, can produce great white wines (oaked or unoaked) either alone, or blended. Fruity dry whites made from Xarel·lo are considered the most typical of the Penedès.
Located southwest of the Spanish city of Barcelona, the Penedès wine appellation straddles two coastal provinces, Barcelona in the north and Tarragona further south. The Penedès vineyards are divided into three sub-regions, related to topography: low (maritime), central and high. The region stretches westward and inland from the Mediterranean Sea over undulations and hills known as the Catalan coastal depression, the coastal range and the pre-coastal mountains where vines thrive at up to 2,600 feet (800 meters) elevation. Mediterranean winters are generally mild, while summers are hot with average temperatures hovering in the 30s°C. The clay, sand and limestone soils below the grapes are generally dry and friable, conducive to letting vines penetrate deeply.
Organically farmed, calcareous stone. These high altitude vineyards sit in some of the finest terroir of all Penedès. The Xarel-lo occupies prime sandy areas within the property, where it’s fruity character can get the most benefit. Macabeu and Parellada are not as evocative and thus are situated in the limestone and clay areas where they can gain some mineral complexity.
The grapes are hand harvested, at different times, with the varietals vinified separately before being combined for their elevage in stainless steel. The wines are cool fermented and do not undergo malolactic fermentation.