Xarel·lo

Xarel·lo is a white grape variety of Spanish origin, grown mainly in Catalonia, and one of the three traditional grapes used to make cava. It matters for the aromatic weight and body it brings to sparkling blends and, increasingly, to single-varietal still and sparkling wines.

History

Xarel·lo is of Spanish origin, and its name is closely tied to Catalonia, where it has long been associated with the Penedès and with cava production. The sources do not allow a precise date or place for its first appearance, so any specific year would be conjecture.

For much of its recent history, xarel·lo was vinified mainly as part of regional blends, combined with macabeo and parellada to give structure and body to sparkling wines. Over the last twenty years, however, producers have begun making varietal wines that show its character more clearly, revealing a potential that goes beyond its role in the blend.

Outside Catalonia its presence is far more limited. Some hectares are recorded in Castilla y León, Castilla-La Mancha, Aragón and Extremadura, and Spanish plantings stood at around 8,391 hectares in 2014. The grape also carries a long list of local synonyms, such as cartoixa, pansa and xarello blanco, which reflect its roots in different areas.

Culture

In Catalonia, xarel·lo is part of the cava landscape and, together with macabeo and parellada, forms the base of most traditional cavas, so people often drink it without necessarily recognising the grape by name.

In the vineyard it is a variety of medium vigour that adapts well to different soils and to warm, dry climates. It is sensitive to powdery mildew, downy mildew, mites and grape moths, while it is relatively resistant to botrytis. Its growing cycle works well from sea level up to about 400 metres, and its budburst and ripening periods are medium.

As for its profile, xarel·lo wines tend to have body, intensity and a more aromatic character than those made from macabeo and parellada. Some wineries have made high-end cavas where this grape takes the lead, and single-varietal still wines also show its expression without the blend.