SANT JOANNES
XAREL.LO 2008
SANT JOANNES
XAREL.LO 2009
SANT JOANNES
XAREL.LO 2010

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D.O. Penedès

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Variety: Single variety. Xarel.lo. white grape.
D.O. Penedès.
and-harvested.
Pampered vineyards.

Elaboration: The elaboration of this wine begins with a tough selection process during harvesting. This is established by closely following the maturity of the grapes on the vine in order to pick them at just the right time.

When they get to the winery the grapes are put through a stripping machine, followed by soft crushing and then pressing using the winery’s own programme.

The grape juice collected is then cooled to 12ºC and stored for 24 hours to achieve perfect racking. Fermentation is slow and performed at the lowest temperature possible, giving the wine the greatest freshness and character possible.

The wine is matured with its lees partly in barrels made of French oak and partly in stainless steel tanks for 4 to 5 months, the batonage is then performed until the wine is stable and clear enough for bottling.

Tasting notes: Yellow in colour, with golden flecks, as its should be with xarel.lo. Aroma of medium intensity, a mixture of fresh notes (fennel, lemon) over a background of toasted bread yeast. Sweet overtones (quince and honey). If not served too cold it is possible to distinguish a hint of white flowers (acacia) thanks to its short time in the barrel. Lasting aroma.

Exhuberant in the mouth, yet fresh and vivacious. Notable hints of nuts, with a prolonged aftertaste.

Serving recommendations: Serve at between 8 and 10ºC.

With food: Ideal as an aperitif, and as an accompaniment to fish, soft cheeses, shellfish, rice and poultry. Perfect and refreshing at any time of the day. Also good with Asian food, such as Vietnamese, Japanese and Chinese.

Elegant development, fresh in the mouth.

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Variety: Single variety. Xarel.lo. white grape.
D.O. Penedès.
and-harvested.
Pampered vineyards.

WINE-MAKING:
Maceration time: 6 hours
Fermentation time and type: 14 days in stainless steel and lastly in used oak casks.
Fermentation temperature: 14 -18ºC
Ageing: approximately 20% of the volume spends some 5 months with its lees in used French oak casks (2 to 3 years). The rest remains with finer lees in a stainless steel tank throughout the winter. Both are periodically stirred to yield greater oiliness in the mouth while waiting for the winter cold to prompt the expected maturing effect in wine.

Bottling date: spring 2010

Ageing time in the bottle: the wine develops very well in the bottle. It grows rounded and loses its initial wild nerve.

TECHNICAL DETAILS:
Alcohol content: 13% vol. If kept properly it is best drunk within 3-5 years
Available formats: 75 cl
Production: 17,500 bottles.

Tasting notes: yellow colour with the characteristic golden glint of Xarel·lo. Medium-intensity varietal aroma, blend of fresh notes (fennel) against a mild background of toasted notes and bread yeast. Sweet nuances reminiscent of quince and honey. If it is not served very cold, notes of white flowers such as acacia or elderflower can be discerned, probably as a result of its short time in the wood. Persistent aroma. Middle palate oily yet fresh and slightly nervy. It is distinguished by notes of dried fruit and nuts and a very long aftertaste. Over time it loses its touches of honey and retains its volume in the mouth and characteristic oiliness, albeit without the freshness of the 2008. Touches of lemon peel.

Pairing:ideal for hors d’oeuvres and pre-meal snacks and can also accompany fish either with a consistent texture (rockfish, scorpion fish, sea bass) or a more gentle texture (gilthead bream, sole) because of its gentleness in the mouth. Its nerve and depth make it suitable for rice dishes and white meats. Perfect and refreshing at any time of day for a moment of pleasure with friends. Its most surprising and apt pairing is with Asian cuisines, ranging from milder and product-based (Vietnamese) to more intense yet sophisticated (Japanese and Chinese) foods. Exceptional with a cream cheese of raw cow’s milk.

Serving temperature: 8 to 10º C.

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Variety: Single variety. Xarel.lo. white grape.
D.O. Penedès.
and-harvested.
Pampered vineyards.

Bottling date: spring 2010

TECHNICAL DETAILS:
Alcohol content: 13.5% vol.
Available formats: 75 cl
Production: 9,500 bottles.

Wine-making:manual harvest at the very end of September. Clarification for one night (12 hrs) at 13ºC. Fermentation in stainless steel tanks at controlled temperature (15ºC-17ºC). Periodic stirring of lees during winter. Final coupage, prior to bottling, with wine from the previous year (approx. 10%) kept in French oak casks, which add its characteristic elegance.

Tasting notes: efined, floral with touches of aromatic herbs and citric notes. Honey background that will increase over the years. Incipient notes of lemon peel that add presence and character to the nose and will also be enhanced in the coming months. An elegant and good presence in the nose gives way to a sensation in the mouth of the nerve typical of its early years although it is meanwhile round and voluminous. Marked end, as is usual for wines from the poor soils of the north of the Penedès region.

Serving recommendation: serve at 8º C in summer and at 11º C in winter.

Pairing: generally a wine with a presence to enhance the tastes of a good table. Excellent with white meats, rich and diverse tapas, cheeses of all kinds and even soups rich with ingredients, such as escudella.

If served cold, it is perfect to drink on its own at a warm evening party.

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Xarel.lo 2008 Xarel.lo 2009 Xarel.lo 2010