General Information
Traditional method or “champenoise” method. Once the cuvée has been obtained from a white perfumed variety such as Macabeo with the combination of a full bodied Chardonnay, it is aged in the bottle for a mini-mum of 12 months. During this time the bottles are kept horizontal, called ‘ageing in stacks’, at a constant temperature of 15ºC, in order to carry out a second fermentation gathering the lees along the length of the bottle.
Straw yellow colour, with elegant and persistent bub-bles. Clean and fruity aroma with prominent citrus character and an undertone of floral notes. The full bodied Xarel.lo offers a magnificent presence on the palate, dry but at the same time fruity, and a lingering aftertaste with very well balanced carbonic gas.
MEDALS / AWARDS
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