Xarel.lo

Synonyms: cartoixà, pansa blanca, pansal, premsal blanca (Mallorca), xarel-lo, xarello, xerello.

It is a resistant variety, with thick skin, and medium budding and ripening. It is the highest quality white grape in Catalonia for its power, good sugar accumulation, high acidity and aging capacity. It also has very high levels of the prized antioxidant resveratrol.

In Catalonia, especially in Penedés, xarel.lo is used to make cavas. It is usually blended with the usual macabeo and parellada, providing structure, freshness and longevity to sparkling wines. Some producers make single-varietal cavas from this variety.

It can also be found as a single varietal in still wines or blended with other grapes such as garnacha blanca, chardonnay or macabeo. Its single varietal wines are austere on the nose, with discreet fruity aromas of white and citrus fruit, wild herbs, minerality and even dried fruit. In the mouth they can be very tasty, structured and with good acidity. In Penedès, this aromatic austerity is combated with a noticeably oxidative elaboration, so that the wine develops other nuances closer to ripe white fruit and wilted flowers.