In the glass
Aroma: yellow apple, fennel, saline, wild herb
Palate: citrus, creamy lees, mineral lift, long savoury close
Single-vineyard Xarel-lo from Mont-Rubi's high-altitude Font-Rubi plots (500-800 metres). Ageable Penedes white.
What it pairs with
-
Esqueixada salt cod salad
Find esqueixada salt cod salad on TableJourney →
Catalan raw-cured cod meets Xarel-lo's saline and herbal edge. -
Grilled white fish with herbs
Green-herb Xarel-lo lifts white fish cleanly. -
Aged Manchego
Sheep's-milk salt sharpens the wine's herbal core. -
Catalan rossejat de fideos
Find catalan rossejat de fideos on TableJourney →
Toasted-noodle fish dish and creamy-lees Xarel-lo lock together.
History
Single-vineyard Xarel-lo from Mont-Rubi's high-altitude Font-Rubi plots at the western edge of Alt Penedes.
- 2002 — First Maria del Caus single-vineyard Xarel-lo release
Facts
- Producer
- Heretat Mont-Rubi
- Grapes
- Xarel-lo (100%)
- Classification
- DO Penedes
- Oak
- Ageing in oak barrels, on lees
- ABV
- 13.0%
- Price
- EUR 25 to 40 at retail
- Drinking window
- 3-12 from vintage
- First vintage
- 2002
- Organic
- CCPAE
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Maria del Caus Xarel-lo
What does Maria del Caus taste like?
Yellow apple, fennel, saline and wild herb on the nose; citrus, creamy lees, mineral lift and a long savoury close on the palate. Medium-bodied with high acidity.
When should I drink Maria del Caus?
Drink 3 to 12 years from vintage. The high-altitude origin gives the wine ageing potential beyond typical Penedes whites.
Is Maria del Caus vegan?
Yes. Heretat Mont-Rubi uses vegan fining on its single-vineyard whites.
What food pairs with Maria del Caus?
Esqueixada salt cod salad is the canonical Catalan pairing. Grilled white fish with herbs, aged Manchego, and Catalan rossejat de fideos are equally strong.
What grapes are in Maria del Caus?
100 percent Xarel-lo from the high-altitude Font-Rubi plots at 500-800 metres.