Xarel·lo Vermell

A Rescued Catalan Rarity

Historically, Xarel·lo Vermell was widely planted in the Penedès and Tarragona regions. However, during the 20th century, it was uprooted en masse as winemakers prioritized traditional white varieties for large-scale Cava production. This pink-skinned grape was deemed inconvenient—it imparted an unwanted reddish hue to the base wine and had thicker skins. Fortunately, over the last decade, a group of passionate and innovative Catalan winemakers has revived the old vineyards. Today, Xarel·lo Vermell is highly valued for its exceptional drought resistance and its ability to retain crisp acidity even in the hottest Mediterranean climates.

Key Styles of Xarel·lo Vermell

• Traditional White: When the berries are gently direct-pressed and the juice has no contact with the skins, it yields a crisp, mineral-driven white wine scented with herbs (especially wild fennel), often displaying a very faint, subtle peach hue.
• Macerated (Orange / Skin-Contact): This is the style where the grape truly shines. Leaving the juice to ferment in contact with the pink skins produces an orange or light red wine. It features noticeable tea-like tannins, a slightly viscous texture, and aromas of redcurrants and dried Mediterranean herbs.
• Sparkling (Pét-Nat / Traditional Method): Thanks to its naturally high acidity, this variety is also used to craft incredibly refreshing, bone-dry, and often natural sparkling wines (Pétillant Naturel) that reflect the pure, joyous character of the berries.

Ideal Food Pairings

Due to its unique structure—combining the freshness of a white wine with the light tannins of a red wine (in macerated styles)—Xarel·lo Vermell is one of the most versatile wines in gastronomy. It is the perfect companion for traditional Spanish Tapas. It pairs wonderfully with charcoal-grilled vegetables (especially the Catalan Escalivada), octopus, seafood paella, and salted anchovies. The herbal and fennel notes in the wine beautifully complement dishes dressed with high-quality olive oil and fresh Mediterranean spices.

Frequently Asked Questions

Are Xarel·lo Vermell and regular Xarel·lo the exact same grape?

Genetically, they are extremely close, as "Vermell" (which means "red" in Catalan) is a direct, natural color mutation of the white Xarel·lo—much like the relationship between Pinot Noir and Pinot Gris. The main difference lies in its thicker, pink skin, which provides the resulting wine with added texture, light tannins, and subtle red berry aromas that you simply will not find in a standard white Xarel·lo.

How should this wine be served?

A direct-press (lighter, white) style of Xarel·lo Vermell is best served well-chilled, around 8–10°C. If you are enjoying a macerated (orange/skin-contact) style with more pronounced tannins, it is recommended to serve it slightly warmer—at about 10–12°C—to allow its complex aromatic bouquet and texture to fully open up in the glass.