Xarel·lo is a white grape native to Catalonia, especially the Penedès region in Spain. It’s been around for centuries, and although it nearly disappeared in the 19th century, today it’s one of the area’s most important grapes—especially for natural winemaking.

You’ll often find Xarel·lo in traditional sparkling wines like cava, usually blended with Macabeo and Parellada. But in the world of natural wine, Xarel·lo has stepped into the spotlight on its own. More and more small producers are making single-varietal Xarel·lo wines that really show off what this grape can do—without additives, and often using minimal intervention methods.

Why do natural winemakers love Xarel·lo? For starters, it’s a hardy grape with thick skins that help protect it in the vineyard, which is great for organic and biodynamic farming. It holds onto its natural acidity even in the hot Mediterranean climate, making fresh, balanced wines. Plus, it’s packed with antioxidants—more than many red grapes—so it stays stable without needing much help in the cellar.

In the glass, Xarel·lo wines are often crisp and refreshing, with flavors of citrus, green apple, and wild herbs. Some have a subtle mineral or salty touch, especially when they come from vineyards near the sea. Depending on how it’s made, you might also find richer notes like ripe fruit or even a hint of nuttiness.

Whether you’re sipping a lively pét-nat or a skin-contact white, Xarel·lo brings a fresh, honest character that makes it a favorite in natural wine circles.

Also known as: Cartoixà