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Xarel-lo 100%, the vines a trained in a gobelet style, the vineyards are approximately 45 years old, on clay and limestone soils.
Oak aged for 8 months in a 10% new oak and 80% used oak then blended back with wine kept in stainless steel tanks. This means the wine remains creamy without taking on too much oak charactersitics.
Crisp white fruit and apricot nose with a light nutty element and a Meursault-esque butteriness. The aromas open up and become richer but still perfectly balanced. Dry, soft but fresh acidity. A lovely depth of mineral laced, grassy white fruit with hints of apricot and nuts. We think this is the best Xarel-lo we have ever tasted.
Most definitely with seafood but it’s a far more versatile wine than that and would work with grilled pork sausage or even flame roasted lamb chops finished with a sprinkling with fresh rosemary.
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