Xarel·lo

Xarel·lo is one of those grapes that quietly holds an entire region together. Grown mainly in Catalonia, it’s best known as one of the three traditional pillars of Cava, alongside Macabeo and Parellada. It’s been cultivated in the Penedès since at least the 19th century, and while its exact origins are a bit fuzzy, its deep roots in northeastern Spain are beyond doubt.

Penedès remains Xarel·lo’s home turf, where Mediterranean warmth, cooling coastal influences, and limestone-rich soils suit it perfectly. From there, it has spread to other Catalan regions like Empordà—where it’s often called Pansà Blanca—and Costers del Segre. The vine itself is vigorous and reliable, with thick-skinned grapes that handle heat and disease well, which partly explains why growers have stuck with it for generations.

In still wines, Xarel·lo shows a fresher, more expressive side than its reputation in sparkling wine might suggest. Expect citrus, green apple, and subtle floral notes, backed by a firm line of acidity that keeps things lively. There’s often a slightly savory, mineral edge too, especially from older vines or calcareous soils, which gives the wines a sense of weight and place.

In Cava, though, Xarel·lo really earns its keep. It brings structure, backbone, and aging potential, helping the wine stay focused as it develops complexity over time. Almond, white fruit, and mineral notes are common, along with a fine, persistent mousse. Whether still or sparkling, Xarel·lo is a workhorse with personality - less flashy than some grapes, but essential to the character and longevity of Catalonia’s wines.