Winemaker Notes
“Miranius”, which translates loosely into Catalan as “peers into nests”, a tribute to the foxes which sometimes roam their biodiverse vineyards looking for a snack, is 100% Xarel-lo. Fermentation proceeds spontaneously in stainless steel, and the wine rests on its fine lees in steel for six months before being bottled. “Miranius” displays the brisk, agile side of Xarel-lo, a variety whose relatively neutral fruit character allows for a powerful articulation of calcareous minerality. Xarel-lo’s naturally high acidity brings balance in this warm Mediterranean climate, and indeed this wine is bright, saline, and immensely refreshing, as well as a tremendous value.
Blend: 100% Xarel-lo
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.