In the glass
Aroma: yellow apple, fennel, chalk, subtle waxy edge
Palate: citrus, saline lift, creamy texture, mineral close
Amphora-fermented Xarel-lo from biodynamic Loxarel. Texture-driven Penedes white pioneer.
What it pairs with
-
Grilled langoustines
Sweet shellfish and saline-mineral Xarel-lo share marine register. -
Catalan rossejat de fideos
Find catalan rossejat de fideos on TableJourney →
Toasted-noodle fish and the wine's creamy amphora texture lock together. -
Aged Mahon cheese
Mahon's saline edge sharpens the wine's herbal core. -
Roast cauliflower with herbs
Earthy cauliflower finds the wine's chalk and saline lift.
History
Amphora-fermented Xarel-lo from Loxarel, who began using clay amphoras in 2012. Biodynamic, Demeter-certified.
- 2012 — Loxarel begins amphora winemaking; first 109 vintage
Facts
- Producer
- Loxarel
- Grapes
- Xarel-lo (100%)
- Classification
- DO Penedes
- Oak
- Fermented and aged in clay amphora
- ABV
- 13.0%
- Price
- EUR 22 to 35 at retail
- Drinking window
- 2-8 from vintage
- First vintage
- 2012
- Biodynamic
- Demeter Certified
- Organic
- CCPAE
- Vegan
- Yes (no animal-derived fining)
Frequently asked about 109 Xarel-lo Amphora
What does 109 Xarel-lo Amphora taste like?
Yellow apple, fennel, chalk and a subtle waxy edge on the nose; citrus, saline lift, creamy texture and a mineral close on the palate. Medium-bodied with high acidity.
When should I drink 109 Xarel-lo?
Drink 2 to 8 years from vintage. The amphora texture develops complexity with bottle age.
Is 109 Xarel-lo vegan?
Yes. All Loxarel wines are vegan and Demeter-certified biodynamic.
What food pairs with 109 Xarel-lo?
Grilled langoustines and Catalan rossejat de fideos are canonical pairings. Aged Mahon cheese and roast cauliflower with herbs are equally strong.
What grapes are in 109 Xarel-lo?
100 percent Xarel-lo from biodynamic estate vineyards, fermented and aged in clay amphora.