XAREL·LO
Brut Nature - Organic farming
Analysis
Wine tasting
In appearance it is presented with a yellow color with greenish reflections, bright and clean, with a very fine and constant bubble that anticipates its elegance in the mouth.
On the nose, the aromatic profile is contained but full of nuances: notes of dried lemon, fresh apricot, citrus peel, wild fennel and dried white flowers appear, all on a subtle background of fine gingerbread and raw almond, the result of its slow aging.
On the palate it is dry, fresh and structured, with a very well-integrated natural acidity and a creamy and enveloping texture, which combines the sobriety of Xarel lo with the complexity that time brings. We find flavors of green apple, Mediterranean roots, white grapefruit, toasted bread and a slightly salty touch, which makes it especially gastronomic.
The finish is long, silky and persistent, with an elegance that avoids showiness and invites leisurely and curious enjoyment.
Conservation and consumption recommendations
Store the cava in a cool (10–15 °C), dry place away from direct light. Bottles should be kept in an upright position, especially after disgorgement, to avoid prolonged contact between the wine and the cork.
For optimal expression of the product, serve between 5 and 8°C, adapting the temperature according to the time of year and personal preferences. It is recommended to cool it gradually (never in the freezer) and use an ice cube tray with water and ice during service.
Gastronomy
It is a cava with the soul of a gastronomic white wine, ideal for pairings with personality.
It shines with mountain rice dishes, such as rice with rabbit and mushrooms, rice with snails or with confit rib. Its acidity provides balance and highlights the intensity of the dish.
With cured Iberian sausages, such as presa, bacon viada or cured loin, Xarel·lo offers a clean contrast full of nuances.
It also pairs well with dishes with nuts or sauces based on walnuts or almonds, such as ajoblanco, a savory chestnut cream or pasta with hazelnut and basil pesto.
It is ideal with eggs at low temperature or scrambled with white truffle, where texture and aroma find a sublime balance.
To surprise, combine with intense seafood dishes such as sea bream, stewed octopus, grilled mackerel or black fideuà with mild aioli.
Special
This cool bottle has been designed by La Casa de Carlota. A profesional design studio with an extraordinary creative team, unique in the world and brillantly different because it is made up of people with intellectual and mental disabilities who work in a completely normal way with young design students, designers and senior art directors.
Product range
JAUME GIRÓ I GIRÓ SL
Montaner i Oller Street, 5
Sant Sadurní d'Anoia
08720 – BARCELONA
+34 93 891 01 65
www.cavagiro.com
cavagiro@cavagiro.com