Mas Macià Xarel-lo has aromas of ripe apple, flint and citrus fruit. The palate is bright with ripe lemon acidity, stone fruit and a gently textural finish.

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.

Try Mas Macià Xarel-lo with pan fried or grilled white fish, white meats like a chicken caesar salad or light summer dishes.