Xarello

Xarel·lo, sometimes anglicized as Xarello, is a white grape variety native to Catalonia, Spain, and is most closely associated with the Penedès wine region. It is one of the principal grape varieties used to produce Cava, Spain’s traditional sparkling wine, alongside Macabeo (Viura) and Parellada. The variety is valued for its ability to retain high natural acidity and to contribute body and structure to blends.

Viticulture and winemaking: Xarel·lo vines are vigorous and sturdy, with thick skins and late ripening. The grape can yield variably depending on climate and viticultural practices. In still wines, it typically delivers bright acidity and flavors of green apple, citrus, and stone fruits, with potential for mineral notes. In sparkling wine production, Xarel·lo provides acidity, mouthfeel, and aging potential, often developing autolytic aromas such as brioche or almond with time on lees.

Regions and distribution: While dominant in Catalonia, Xarel·lo is grown in other wine regions of Spain and in smaller plantings abroad, primarily for sparkling wine production. Its use extends from traditional Cava blends to as a standalone varietal in some winemaking styles.

Synonyms and naming: The grape is widely referred to as Xarel·lo in Catalan contexts; in English-language texts it is also listed as Xarello. The name reflects regional spelling variations rather than a fundamentally different grape.