Winemaker Notes
68 year-old Xarel.lo, sand, clay, and limestone soils @ 260 m. The Nun vineyar, only 0.78 ha, has been farmed organically and biodynamically since 2005. This is Xarel.lo that could easily be mistaken for Meursault and shows exactly how compelling the grape can be in the right hands. The grapes are picked, sorted, and then barrel fermented in a combination of new and used 300 liter French oak barrels using native yeast. Ageing, done with zero battonage, is carried out in the same barrels for 8 months.
Primarily associated with the Penedès region of Spain, Xarel-lo plays an important role in most Cava blends along with Parellada and Macabeo. Prized for its high levels of acidity and polyphenols, Xarel-lo adds strength, body and a distinct greengage or earthy character to these blends. Somm Secret—Just a few miles northeast of Barcelona, Xarel-lo vineyards around the town of Alella produce highly regarded still wines with fresh lemon and stone fruit flavors.
A superior source of white grapes for the production of Spain’s prized sparkling wine, Cava, the Penedes region is part of Catalunya and sits just south of Barcelona. Medio Penedès is the most productive source of the Cava grapes, Macabeo, Xarel-lo, and Parellada. Penedes also grows Garnacha and Tempranillo (here called Ull de Llebre in Catalan), for high quality reds and rosès.