OUR WINES
MAURAT
Xarel·lo | 2023
INFORMATION
Production: 3,924 bottles
Region/D.O.: D.O. Penedès
Serving Temperature: Between 7 and 10ºC
TECHNICAL DETAILS
Alcohol: 12% vol
pH: 3.19
Total Acidity: 5.5 g/L
Residual Sugar: 1.2 g/L
Sulfites: 53 mg/L
VARIETIES
100% Xarel·lo
VINEGROWERS
Roser Vendrell and Josep Massana
VINEYARDS AND SOILS
This Xarel·lo comes from two estates. One is located in Mediona, in the Alt Penedès region, an area characterized by rugged terrain. The grapes come from the Vinyet de Baix vineyard, consisting of old vines located at approximately 500 meters above sea level on a slope. The soils are loamy clay and calcareous, yielding 6,500 kg per hectare. The vineyard has long and wide rows that favor good sunlight exposure and plant oxygenation while facilitating care and harvest. The other estate is a 10-year-old trellised vineyard in Sant Cugat Sesgarrigues, situated on a plain and surrounded by other vineyards. The soil is very deep and clayey. Despite the drought, this vineyard has maintained balance and regular, slow ripening, ideal for producing this style of wine, with a yield of 4,000 kg per hectare.
Xarel·lo | 2023
INFORMATION
Production: 3,924 bottles
Region/D.O.: D.O. Penedès
Serving Temperature: Between 7 and 10ºC
TECHNICAL DETAILS
Alcohol: 12% vol
pH: 3.19
Total Acidity: 5.5 g/L
Residual Sugar: 1.2 g/L
Sulfites: 53 mg/L
VARIETIES
100% Xarel·lo
VINEGROWERS
Roser Vendrell and Josep Massana
VINEYARDS AND SOILS
This Xarel·lo comes from two estates. One is located in Mediona, in the Alt Penedès region, an area characterized by rugged terrain. The grapes come from the Vinyet de Baix vineyard, consisting of old vines located at approximately 500 meters above sea level on a slope. The soils are loamy clay and calcareous, yielding 6,500 kg per hectare. The vineyard has long and wide rows that favor good sunlight exposure and plant oxygenation while facilitating care and harvest. The other estate is a 10-year-old trellised vineyard in Sant Cugat Sesgarrigues, situated on a plain and surrounded by other vineyards. The soil is very deep and clayey. Despite the drought, this vineyard has maintained balance and regular, slow ripening, ideal for producing this style of wine, with a yield of 4,000 kg per hectare.
HARVEST
Organically grown grapes destined for the production of this wine are hand-harvested in crates, exclusively from the Vinyet de Baix plot. Cluster selection is carried out directly on the vine. A week later, a second pass is made to collect the stems and add them to the winemaking process.
WINEMAKING
One-third of the wine ferments and ages in 500-liter French oak barrels from the Jupilles forest (Bercé) in the Loire. The clay and limestone soil softens the tannins and preserves the wine’s character. The long, gentle toasting enhances freshness and salinity while maintaining the fruit’s tension. The rest of the wine is placed in amphoras and stainless steel tanks with 15% of the stems at their optimal ripeness. This method promotes faster and more complete natural fermentations, resulting in a more stable color and better aging potential. Carbonic maceration is used to capture the primary aromas of the grape, and the oxidized cap is removed to prevent mature flavors and maintain the wine’s vibrancy.
TASTING NOTES
A complex white wine with character and personality. It has saline and highly mineral qualities, with floral notes of magnolia and acacia, aromas of ripe stone fruit and syrup, and hints of ginger. This vintage has even lower sulfur levels, resulting in a slightly more reductive and less mature wine compared to the previous year. The oak aging adds elegance and volume, making it broad on the palate with a dense and firm texture. It’s complex but not heavy.
FOOD PAIRING
Perfect for flavorful dishes such as smoked fish and poultry or grilled seafood. It pairs well with dishes seasoned with sweet spices (clove, nutmeg) or mushrooms.
Organically grown grapes destined for the production of this wine are hand-harvested in crates, exclusively from the Vinyet de Baix plot. Cluster selection is carried out directly on the vine. A week later, a second pass is made to collect the stems and add them to the winemaking process.
WINEMAKING
One-third of the wine ferments and ages in 500-liter French oak barrels from the Jupilles forest (Bercé) in the Loire. The clay and limestone soil softens the tannins and preserves the wine’s character. The long, gentle toasting enhances freshness and salinity while maintaining the fruit’s tension. The rest of the wine is placed in amphoras and stainless steel tanks with 15% of the stems at their optimal ripeness. This method promotes faster and more complete natural fermentations, resulting in a more stable color and better aging potential. Carbonic maceration is used to capture the primary aromas of the grape, and the oxidized cap is removed to prevent mature flavors and maintain the wine’s vibrancy.
TASTING NOTES
A complex white wine with character and personality. It has saline and highly mineral qualities, with floral notes of magnolia and acacia, aromas of ripe stone fruit and syrup, and hints of ginger. This vintage has even lower sulfur levels, resulting in a slightly more reductive and less mature wine compared to the previous year. The oak aging adds elegance and volume, making it broad on the palate with a dense and firm texture. It’s complex but not heavy.
FOOD PAIRING
Perfect for flavorful dishes such as smoked fish and poultry or grilled seafood. It pairs well with dishes seasoned with sweet spices (clove, nutmeg) or mushrooms.
Our wines
MAURAT
Xarel·lo | 2023
INFORMATION
Production: 3,924 bottles
Region/D.O.: D.O. Penedès
Serving Temperature: Between 7 and 10ºC
TECHNICAL DETAILS
Alcohol: 12% vol
pH: 3.19
Total Acidity: 5.5 g/L
Residual Sugar: 1.2 g/L
Sulfites: 53 mg/L
VARIETIES
100% Xarel·lo
VINEGROWERS
Roser Vendrell and Josep Massana
VINEYARDS AND SOILS
This Xarel·lo comes from two estates. One is located in Mediona, in the Alt Penedès region, an area characterized by rugged terrain. The grapes come from the Vinyet de Baix vineyard, consisting of old vines located at approximately 500 meters above sea level on a slope. The soils are loamy clay and calcareous, yielding 6,500 kg per hectare. The vineyard has long and wide rows that favor good sunlight exposure and plant oxygenation while facilitating care and harvest. The other estate is a 10-year-old trellised vineyard in Sant Cugat Sesgarrigues, situated on a plain and surrounded by other vineyards. The soil is very deep and clayey. Despite the drought, this vineyard has maintained balance and regular, slow ripening, ideal for producing this style of wine, with a yield of 4,000 kg per hectare.
HARVEST
Organically grown grapes destined for the production of this wine are hand-harvested in crates, exclusively from the Vinyet de Baix plot. Cluster selection is carried out directly on the vine. A week later, a second pass is made to collect the stems and add them to the winemaking process.
WINEMAKING
One-third of the wine ferments and ages in 500-liter French oak barrels from the Jupilles forest (Bercé) in the Loire. The clay and limestone soil softens the tannins and preserves the wine’s character. The long, gentle toasting enhances freshness and salinity while maintaining the fruit’s tension. The rest of the wine is placed in amphoras and stainless steel tanks with 15% of the stems at their optimal ripeness. This method promotes faster and more complete natural fermentations, resulting in a more stable color and better aging potential. Carbonic maceration is used to capture the primary aromas of the grape, and the oxidized cap is removed to prevent mature flavors and maintain the wine’s vibrancy.
TASTING NOTES
A complex white wine with character and personality. It has saline and highly mineral qualities, with floral notes of magnolia and acacia, aromas of ripe stone fruit and syrup, and hints of ginger. This vintage has even lower sulfur levels, resulting in a slightly more reductive and less mature wine compared to the previous year. The oak aging adds elegance and volume, making it broad on the palate with a dense and firm texture. It’s complex but not heavy.
FOOD PAIRING
Perfect for flavorful dishes such as smoked fish and poultry or grilled seafood. It pairs well with dishes seasoned with sweet spices (clove, nutmeg) or mushrooms.
Xarel·lo | 2023
INFORMATION
Production: 3,924 bottles
Region/D.O.: D.O. Penedès
Serving Temperature: Between 7 and 10ºC
TECHNICAL DETAILS
Alcohol: 12% vol
pH: 3.19
Total Acidity: 5.5 g/L
Residual Sugar: 1.2 g/L
Sulfites: 53 mg/L
VARIETIES
100% Xarel·lo
VINEGROWERS
Roser Vendrell and Josep Massana
VINEYARDS AND SOILS
This Xarel·lo comes from two estates. One is located in Mediona, in the Alt Penedès region, an area characterized by rugged terrain. The grapes come from the Vinyet de Baix vineyard, consisting of old vines located at approximately 500 meters above sea level on a slope. The soils are loamy clay and calcareous, yielding 6,500 kg per hectare. The vineyard has long and wide rows that favor good sunlight exposure and plant oxygenation while facilitating care and harvest. The other estate is a 10-year-old trellised vineyard in Sant Cugat Sesgarrigues, situated on a plain and surrounded by other vineyards. The soil is very deep and clayey. Despite the drought, this vineyard has maintained balance and regular, slow ripening, ideal for producing this style of wine, with a yield of 4,000 kg per hectare.
HARVEST
Organically grown grapes destined for the production of this wine are hand-harvested in crates, exclusively from the Vinyet de Baix plot. Cluster selection is carried out directly on the vine. A week later, a second pass is made to collect the stems and add them to the winemaking process.
WINEMAKING
One-third of the wine ferments and ages in 500-liter French oak barrels from the Jupilles forest (Bercé) in the Loire. The clay and limestone soil softens the tannins and preserves the wine’s character. The long, gentle toasting enhances freshness and salinity while maintaining the fruit’s tension. The rest of the wine is placed in amphoras and stainless steel tanks with 15% of the stems at their optimal ripeness. This method promotes faster and more complete natural fermentations, resulting in a more stable color and better aging potential. Carbonic maceration is used to capture the primary aromas of the grape, and the oxidized cap is removed to prevent mature flavors and maintain the wine’s vibrancy.
TASTING NOTES
A complex white wine with character and personality. It has saline and highly mineral qualities, with floral notes of magnolia and acacia, aromas of ripe stone fruit and syrup, and hints of ginger. This vintage has even lower sulfur levels, resulting in a slightly more reductive and less mature wine compared to the previous year. The oak aging adds elegance and volume, making it broad on the palate with a dense and firm texture. It’s complex but not heavy.
FOOD PAIRING
Perfect for flavorful dishes such as smoked fish and poultry or grilled seafood. It pairs well with dishes seasoned with sweet spices (clove, nutmeg) or mushrooms.
