The Xarel-lo grape, pronounced as ‘shah-REHL loh’, is a significant and leading white wine variety native to Spain. The grape, also known as Pansa Blanca in some regions, is primarily grown in the Catalonia region, a significant viticultural zone in Northeast Spain. Often, the grape finds use in the production of Cava, a sparkling wine made in the traditional Champagne method.
Xarel-lo is a vital component in the blend for Cava, along with Macabeo and Parellada grapes, accounting for its high acidity and the distinctive aroma of Mediterranean herbs. Its broad leaf and high vigour vines favour cooler climes and higher altitudes preserving its fresh, zingy acidity characteristics. Also, its thick skins lend it excellent resistance against common grape diseases.
Exhibiting a range of complex and refreshing fruity flavours, Xarel-lo wines are renowned for their notes of waxy lemon, honeysuckle, grapefruit, and melon with a hint of almond skin bitterness that further adds to the wine's character. The wine also displays a creamy texture, backed with a plethora of herbal and floral undernotes, which provide depth to its profile.
When it comes to ageing, Xarel-lo wines stand out for their incredible potential. The wine’s acidic backbone, combined with the generous extract from the thick skin of the Xarel-lo grapes, makes it suitable for long-lees ageing, and can continue developing its flavours even after several years.
Furthermore, Xarel-lo is gaining prominence as a single varietal wine. Although tradition dictates its use as a blending grape, contemporary winemakers are striving to push the boundaries, exploring the grape's potential as a standalone variety. Single varietal Xarel-lo wines demonstrate a far richer, more sophisticated dimension to this unique grape.
In summary, the Xarel-lo grape, with its vibrant flavours, robust acidic structure, and notable ageing potential, certainly underpins its position as one of the fundamental pillars of Spanish viticulture.
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