Xarel-lo is a variety of Spanish white grape, predominantly grown in the Penedès region of Catalonia, North-eastern Spain. This grape variety is a key component in the production of Cava, a traditional Spanish sparkling wine, where it adds acidity and structure, enhancing its ageing capability.
Xarel-lo is renowned for its versatility in wine production, demonstrating different characteristics discreetly based on how it's grown and processed. Whilst it is most famous for its role as a blending grape in Cava, along with Macabeo and Parellada, it is also increasingly utilised to craft varietal, still white wines that express intriguing depth.
Characteristically, Xarel-lo grapes are high in acidity, providing zesty, citrus-based flavours. Upon maturity, the grape's flavour profile extends, offering notes of hay, almonds, and fresh green apples. Many wine connoisseurs appreciate the complex nature of Xarel-lo wines, with the ability to develop interesting balsamic and smoky tones over time.
In the vineyard, Xarel-lo grape vines are hardy, resistant to both local diseases and drought conditions, making them well suited to the Catalonian climate. The grape's naturally thick skin helps protect it from common vine hazards, while also contributing to the strong and distinctive flavours in the resultant wines.
The intrinsic value of Xarel-lo often flies under the radar due to its traditional role in Cava production, but its increasing prevalence as a stand-alone variety is beginning to attract deserved recognition. Its durability, combined with its ability to produce markedly diverse wines, has resulted in Xarel-lo being considered one of Spain's hidden viticultural gems.
Whether you've experienced the grape in the celebratory bubbles of Cava, or in a sophisticated still white wine, the unique charm of Xarel-lo is not easily forgotten. It remains a testament to Spain's wine culture, offering an alluring blend of tradition and contemporary exploration.
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