Xarello week in the penedès
Nicojames
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Last week was Xarello week, a week where this wonderful varietal got to shine.
Apart from forming the trinity of main varietals used for the production of Cava, where it lends body and structure to the bubbly beverage, the last five years have seen the appearance of many 100% Xarello fine quality wines on the market.
![Xarello Week]( "Xarello Week")
Xarello is most at home in the Penedès region, situated some 30 kilometres south west of Barcelona. It can be also be found just north of the Catalan Capital, in Alella, one of Spain's smallest DO's, where the varietal is called Pansa Blanca (White raisin). The varietal is probably best known as part of the "Trinity" together with Macabeo and Parellada to form the traditional blend used to make Cava, Spain's answer to Champagne.
However it´s the Xarello still wines that have made their presence felt in recent years- a new trend of recovering autoctonous varietals here in Catalonia. In many a blind tasting the varietal can be confused with Chardonnay, especially if it is unoaked. Citrical fruit such as lemon, limes and even grapefruit together with some tropical fruits such as pineapple are quite typical. Most tend to have mineral undertones, herbal nuances and depending on the vintage a nice zippy Mediterranean acidity.
These are a selection of Xarellos which were presented during the Xarello week in the El Pla del Penedès: Quite a few of these wines have been tasted by Parker (or his team) and most have scored over 90 points.
Wines tasted:
1. Mas Candi DESIG 2008 Xarello
2. BALMA Cava Argila
3. NUN 2007 Vinya dels Taus
4. PARDAS Xarello 2007
5. Heretat de Mont Rubí ADVENT 2007
Xarello is most at home in the Penedès region, situated some 30 kilometres south west of Barcelona. It can be also be found just north of the Catalan Capital, in Alella, one of Spain's smallest DO's, where the varietal is called Pansa Blanca (White raisin). The varietal is probably best known as part of the "Trinity" together with Macabeo and Parellada to form the traditional blend used to make Cava, Spain's answer to Champagne.
However it´s the Xarello still wines that have made their presence felt in recent years- a new trend of recovering autoctonous varietals here in Catalonia. In many a blind tasting the varietal can be confused with Chardonnay, especially if it is unoaked. Citrical fruit such as lemon, limes and even grapefruit together with some tropical fruits such as pineapple are quite typical. Most tend to have mineral undertones, herbal nuances and depending on the vintage a nice zippy Mediterranean acidity.
These are a selection of Xarellos which were presented during the Xarello week in the El Pla del Penedès: Quite a few of these wines have been tasted by Parker (or his team) and most have scored over 90 points.
Wines tasted:
1. Mas Candi DESIG 2008 Xarello
2. BALMA Cava Argila
3. NUN 2007 Vinya dels Taus
4. PARDAS Xarello 2007
5. Heretat de Mont Rubí ADVENT 2007