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

Download technical sheet