One of the three main grapes used in the production of sparkling Cava (along with Parellada and Macabeo). Xarel-lo is noted to complement the richness of Macabeo (aka Viura) with high acidity.
- Body: Light
- Sweetness: Bone-Dry
- Tannin: Low/None
- Acidity: High
- Alcohol: 11.5–13.5% ABV
Cava pairs with a wide range of foods, as Champagne does; asparagus or salads, anything deep fried, seafood, shellfish, vegetable dishes or a simple cheese plate.
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