The Top 10 of the best Xarel·los

The Xarel·lo is a Mediterranean variety. It is believed that its origin is Catalan, but its name comes from the Italian ‘chiarello’. However, depending on the area, it is known by different names, like pansa blanca (Alella), cartoixà and vinyater (South Penedés and Tarragona), premsal blanc or moll (Mallorca), pansal or pansalet (Valencia).
It has perfectly adjusted to the different terroirs and climates in D.O. Penedés and it is currently its flagship grape. The bunches of this variety are of an average size, the berries are round and large and not very compact, and their thick skin makes them very resistant to diseases.
With xarel·lo, they make young, soft, fresh and fruity wines and also crianzas, which are warmer, deeper and longer. Along with the maccabeu and the parellada, it is one of the most used grape varieties for the production of the cava.
Here is our Top 10 of wines made with xarel·lo.


Desig 2017: Mas Candí makes this xarel·lo wine from a single vineyard that is over 50 years old, cultivated organically. A meaty, ample and fresh wine that shows all the character of the authentic xarel·lo thanks, in good part, to the good work they do with the lees.

Calcari 2017: Parés Baltà is one of the first wineries in Penedés to treat the vineyard according to biodynamic parameters. Thanks to this, their wines are honest and open, showing without filters all the virtues of native varieties like this xarel·lo.

Can Sumoi Xarel·lo 2017: In Sierra del Montmell, Pepe Raventós has found the ideal place to establish his new project of natural wines. And of course, we could not miss out on a xarel·lo. In this case, we have an unctuous, varietal wine, very easy to drink and fresh. A total delicacy.

Principia Mathematica 2017: In vineyards over 60 years old, located in Ordal (Penedés), this fabulous xarel·lo was created by the French-Catalan couple Alemany i Corrió. With a delicate stay in the barrel, it is structured, honest and fresh.

Joan Rubió Essencial 2016: After his extensive experience in Recaredo, he starts his own project vinifying in his winery of the small family farm. This wine, made in a natural way, without chemicals or artifices, is the purest expression of the xarel·lo.

Pardas Xarel·lo 2015: With this wine, Ramon and Jordi seek to show the maximum expression and typicality of the xarel·lo. Made from grapes from the oldest vineyards, it is vinified in different containers, new and used oak barrels, chestnut ones, and in stainless steel deposits. It is the flagship of the winery.

Finca Viladellops Xarel·lo 2015: Marcelo obtains an opulent wine with an extreme finesse by vinifying xarel·los from three different farms in the massif of Garraf. One of them is the Red Xarel·lo, a scarce variety, sister of the xarel·lo, in recovery in the area of Penedés.

Xarel·lo Pairal 2014: This xarel·lo is born from the El Cirerer farm, with less than one hectare, over 60 years old and cultivated without herbicides or insecticides. Its stay in chestnut barrels and a rest of 24 months in the bottle before going on the market, give it structure, creaminess and great complexity.

Amós Bañeres Vinya Oculta Vinya de la Múnia 2016: Amós Bañeres produces this xarel·lo in the heart of Penedès in a natural way, with minimal intervention and without adding any kind of oenological improver. A balanced wine, unctuous and with a good structure, with great ageing potential.

Espenyalluchs 2016: Enric Soler delights us with this fantastic xarel·lo made with minimal intervention, cultivating the vineyard under biodynamic principles. With just the right amount of ageing, Espenyalluchs shows all the varietal character with elegance and personality.

As you can see, the xarel·lo is a fantastic variety that will allow us to enjoy wine with all kinds of dishes this summer.



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