Xarel·lo is a white grape varietal predominantly grown in the Catalonia region of Spain. It is one of the three main varieties used in the production of Cava, a traditional Spanish sparkling wine, along with Macabeo and Parellada.
The Xarel·lo grape is known for its hardy nature and resistance to disease. It tends to produce high yields of medium-sized, compact clusters of grapes. When harvested early, it produces crisp, high-acid wines. When left to ripen longer, it creates wines with a fuller body, more complexity, and exotic fruit flavors.
Wines made from the Xarel·lo grape are often characterized by their bright acidity, medium to full-bodied palate, and aromatic notes of ripe apple, pear, citrus, almond, and floral undertones. They also have a characteristic mineral quality that owes to the limestone soils of the region the grapes are grown.
The varietal can be used to produce a variety of wine styles, from still wines to dessert wines, but it is most famous in Cava. Xarel·lo-based wines can be enjoyed young, but they also have a good potential for aging, developing honeyed and nutty nuances over time.
