Mas Macià Xarel-lo

£11.95
  • Mas Macià Xarel-lo
  • Mas Macià Xarel-lo

Mas Macià Xarel-lo

£11.95

AVAILABILITY: 18 in stock

Grape XAREL-LO 100%
Style Dry, White, Light Bodied, Fresh, Citrus and Stone Fruit, Zesty, Easy Drinking, Food Friendly
Country Spain
Region Catalonia
Volume 75cl
ABV 12%
Dietary Vegetarian, Vegan

 

Discover the bright and refreshing flavours of Mas Macià Xarel-lo. This white wine boasts aromas of ripe apple, flint, and citrus fruit, while the palate delivers a burst of ripe lemon acidity and stone fruit. Perfectly paired with pan-fried fish, chicken Caesar salad, or light summer dishes. Mas Macià Xarel-lo has crowd-pleasing qualities.

About the Producer

The Can Macià estate in Odena - around 50km north west of Barcelona and just 10km from the foothills of Montserrat - dates back 800 years and still belongs to the same family, of which Jordi Casanovas Bohigas is a direct descendant. He, together with his daughter Maria Casanovas Giró, run the winery and estate.

Cava is king here. Mas Macià's first Cava was released in 1936, but much of its production was still sold to other Catalan producers. However, investment in the cellars in 2000 led to renewed emphasis on high quality estate-bottled wines, both sparkling and still.

The Can Macià estate has over 35 hectares of vineyard, along with forests and wheat fields. The family also owns the 54 hectare Can Batllevell estate in Gelida (half-way between Odena and Barcelona) where its limestone soils and Mediterranean climate lead to early-maturing grapes. These estates combined mean that the family has access to Macabeo, Xarel-lo, Parellada, Garnatxa Blanca, Chardonnay, Pinot Noir and Cabernet Sauvignon - with some vines over 50 years old.

At 450m in altitude, the estate is the second highest winery in the region and at the very limit of Cava production.

Vineyard and Winery

Grapes are sourced from 35ha of vines cultivated on the Can Macia estate, near the Anoia river basin, near Odena. These low-yielding bush-trained vines are well suited to the production of still wine. The old vine Xarel-lo undergoes temperature controlled fermentation, and is kept on the lees for 4 months to give added texture.

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Nick Whelan

Fab wine!