Winemaking

A selective harvest is done of the best clusters of the old¬ vine Xarel·lo planted in 1974 in L’Avellà. The bunches are then transported to an ancient hay¬barn, where they are hung to dry for more than 4 months in the breeze until the desired level of sugar concentration is reached. After vinification the wine ages in French oak barrels for 9 months.

Tasting notes

Powerful bouquet of white flowers such as Spanish jasmine, apricot, quince preserves or membrillo, and marcona almonds. The mouthfeel is exceptionally rich while remaining elegant and finessed with a full spectrum of flavors ranging from dried stone fruits to fresh tropical papaya and guava accented by soft cream tinged with vanilla. The finish lingers on the palate with a persistence that is never cloying.

Food pairing

Foie gras, blue cheese, crema catalana, flan, dessert with sweet spices such as vanilla.

Awards

Advent Xarel·lo 2014: 18 Jancis Robinson (A cut above superior)

Advent Xarel·lo 2010: 93 Guía Peñín

Advent Xarel·lo 2009: 91 Guía Peñín

Advent Xarel·lo 2008: 93 Guía Peñín

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