El Xitxarel·lo

• Vintage: 2024
• Type: White Unfortified still wines
• Capacity: 0,75 L.
• Alcohol content: 12,5º

• Winery: Casa Berger-mister Vins
• Country: Spain
• D.O: D.O. Penedès
• Varieties: Xarel·lo
• Allergens: Sulphites

Colour

Pale yellow color with greenish reflections, clean and bright.

AROMA:

We first notice aromas where the white fruit is ripe, dominated by a citrus and floral background with subtle hints of fennel and jasmine

TASTE:

In the mouth it has a good attack, fresh and mineral with a silky mid palate. Aftertaste with good acidity accompanied by fruity and creamy touches that give it a good volume and density characteristic of xarel.lo with a long and pleasant finish.

Ideal with natural, fresh, vegetarian cuisine. Ideal white as a casual glass.
Appetizers, pasta with seafood, grilled fish, rice dishes from the Mediterranean Coast.

Service temperature from 6 to 8º C

Xitxarel.lo is a white wine made from the quintessential native Penedès variety: xarel.lo. A highly esteemed variety, resistant to drought and heat, which has managed to overcome the passage of time and become the essence of Penedes.
If there is a good place to grow xarel.lo, it is undoubtedly Penedès. Its climatic diversity, and the contrast between maximum and minimum temperatures, allow this variety to reach unique levels of excellence. The Xitxarel.lo was born on the Mas Cortei estate, located 340 m. from sea level in the municipality of La Granada, in the middle of the Alt Penedès.
The vines were planted in the 1950s, and are an example of the good adaptation of Xarel.lo in the region.

Elaboration:
The xarel.lo vineyards, over 50 years old, are harvested manually. The maceration is cold to preserve the aromatic potential and nuances of xarel.lo. Obtaining the flower must thanks to a gentle pressing with the pneumatic press and then the racking. There are 20 days of Fermentation in stainless steel tanks, ferments the wine at a temperature of 16 degrees. The batonnage is 5 weeks. In a tank, the mothers are shaken periodically with the wine, thus allowing the acquisition of structure and density in the mouth. Then the clarification and filtration is done to extract the remains of the wine yeasts. And finally rest and bottling. The wine rests for a time in a stainless steel tank until bottling.

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