INFORMATION OF INTEREST Xic Xarel.lo 2019
Colour: Clean and bright in appearance with a pale yellow color. Very visually pleasing.
Aroma: Light peach and banana aroma with a background of vegetable aromas characteristic of the variety. High aromatic intensity, frank, primary aromas above all, fruit wine in general.
Taste: In the mouth it is fresh and fruity. In a friendly way, remember the flavors that appear on the nose (peach, fuji apple, pineapple). End length.
A glass wine to drink alone. Wine of the year to take with starters and light meals. Ideal with vegan cuisine, it harmonizes with soft rice, paellas, fish from the Mediterranean coast, pasta with porcini and light sauces.
Service temperature from 6 to 8º C.
Agusti Torelló Mata, son of a lineage of tailors and musicians, from a young age entered the world of cava. Pioneer, passionate and tireless worker, in 1953 he opened the first laboratory for the analysis of wines in the sector, directed important cellars in Penedès and founded his winery in 1959.
Thanks to his enthusiasm and his vision of the wine world, he soon became a benchmark when it came to placing cava in the most prominent place in the world wine sector. In this context, he founded and promoted the Cava Brotherhood that, years later, recognized him as Honorary President.
The cavas are sutured in the heart of the Penedés: in Sant Sadurní d 'Anoia, capital of Cava. The geological structures of the area and the influence of the Mediterranean Sea determine the geographical and microclimatic limits of the different sub-areas that, together, form the Penedés. The configuration of mountain ranges: Litoral, Prelitoral, "clot" of Bonastre and Montserrat massif, and the structural depressions, trenches of the Penedés, Canyelles and Foix, provide a great diversity of soils with important lithological and compositional differences that, together to the microclimatic peculiarities of each environment, they constitute three perfectly differentiated wine-growing sub-zones.
Xarel.lo 100%. DO Penedés. Organic viticulture.
Fermentation in stainless steel tanks at 16ºC for 21 days.
Aging, on its lees for 3 months.
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