In the glass
Aroma: yellow apple, fennel, lemon, wild herb
Palate: citrus, saline lift, fresh herb, fresh close
Mono-varietal Xarel-lo from organic Bolet at Castellvi de la Marca. Fresh, mineral-driven Penedes white.
What it pairs with
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Esqueixada salt cod salad
Find esqueixada salt cod salad on TableJourney →
Catalan raw-cured cod and Xarel-lo's saline-mineral drive lock together. -
Grilled prawns
Saline shellfish and citrus-driven Xarel-lo are a marine match. -
Calcots with romesco
Find calcots with romesco on TableJourney →
Catalan spring onions and the wine's mineral lift balance romesco's nutty depth. -
Goat cheese ensalada
Fresh goat cheese balances the wine's citrus drive.
History
Mono-varietal Xarel-lo from organic Bolet. Fresh Penedes white from Castellvi de la Marca.
- 2000 — First Bolet Xarel-lo release
Facts
- Producer
- Bolet
- Grapes
- Xarel-lo (100%)
- Classification
- DO Penedes
- Oak
- Stainless steel, on lees
- ABV
- 13.0%
- Price
- EUR 10 to 15 at retail
- Drinking window
- 1-4 from vintage
- First vintage
- 2000
- Organic
- CCPAE
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Bolet Xarel-lo
What does Bolet Xarel-lo taste like?
Yellow apple, fennel, lemon and wild herb on the nose; citrus, saline lift, fresh herb and a fresh close on the palate. Medium-bodied with high acidity.
When should I drink Bolet Xarel-lo?
Drink 1 to 4 years from vintage. Best young as a tapas or aperitif pour.
Is Bolet Xarel-lo vegan?
Yes. Bolet uses vegan fining.
What food pairs with Bolet Xarel-lo?
Esqueixada salt cod salad is the canonical pairing. Grilled prawns, calcots with romesco, and goat cheese ensalada are equally strong.
What grapes are in Bolet Xarel-lo?
100 percent Xarel-lo from CCPAE-organic estate vineyards in Castellvi de la Marca.