Xarel·lo

Xarel·lo is an indigenous grape of the Penedès region in Catalonia, with its first documented record dating to 1785 in Sitges. The grape entered the world of sparkling wine in 1872, when Josep Raventós created the first commercial Cava using Xarel·lo, Macabeo, and Parellada. That founding blend remains the backbone of Cava production to this day. For most of its history, Xarel·lo played a supporting role in multi-variety blends, but the past two decades have seen winemakers increasingly bottle it as a 100% varietal wine, both still and sparkling.

• First documented in 1785 in Sitges, Catalonia
• Used in the first commercial Cava produced in 1872 by Josep Raventós
• Known by many synonyms including Pansa Blanca, Cartoixa, and Moll
• Varietal bottlings have emerged significantly over the last 20 years

Xarel·lo is almost exclusively a Catalan grape, with 99% of Spanish plantations concentrated in Catalonia. The variety thrives across the Penedès region, which spans elevations from 400 to 1,000 meters depending on the subzone. Soils range from calcareous limestone and clay loam to alluvial and sandy soils, all offering good drainage. A Mediterranean climate with warm summers and mild winters suits the grape well, and Xarel·lo shows strong resistance to water stress and tolerates a wide range of soil types and climatic conditions.

• Plantings concentrated in Penedès, Catalonia, at 400 to 1,000 meters elevation
• Grows in calcareous, limestone, clay loam, alluvial, and sandy soils
• Mediterranean climate with warm summers and mild winters
• Strong resistance to water stress; thrives with maritime influence

Xarel·lo is one of the three traditional varieties permitted in Cava production alongside Macabeo and Parellada. Of the three, it contributes the most body, structure, and aromatic intensity to a blend. Its thick skins and naturally high acidity make it the backbone of wines built for extended aging, a quality prized in the growing Cava de Paraje Calificado and Cava Gran Reserva categories. The grape is classified as the highest quality white grape in Catalonia, and its high resveratrol content adds to its reputation for producing wines with genuine longevity.

• Contributes body, freshness, and aging potential to Cava blends
• More aromatic than Macabeo or Parellada
• High resveratrol content supports wine longevity
• Classified as the highest quality white grape in Catalonia

Xarel·lo produces two main styles: sparkling Cava and still white wine. In Cava blends it delivers citrus fruit, earthy and herbal aromatics, and a firm structural backbone. As a varietal still wine it expresses those same earthy and herbal qualities with added texture and weight. The high natural acidity keeps wines fresh across both styles, and the grape's thick skins provide the phenolic grip that makes it a candidate for longer aging and even skin-contact experimentation among adventurous producers.

• Aromas of citrus, earth, and herbs characterize both still and sparkling styles
• High acidity and thick skins deliver structure and aging potential
• Produced as 100% varietal still and sparkling wines
• Earthy, herbal character distinguishes it from the more neutral Macabeo