Winery TorresHabitat Garnacha - Xarel-lo
White wine
This wine generally goes well with pork, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Habitat Garnacha - Xarel-lo of Winery Torres in the region of Catalogne often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of tropical fruit.
Food and wine pairings with Habitat Garnacha - Xarel-lo
Pairings that work perfectly with Habitat Garnacha - Xarel-lo
Original food and wine pairings with Habitat Garnacha - Xarel-lo
The Habitat Garnacha - Xarel-lo of Winery Torres matches generally quite well with dishes of beef, lamb or pork such as recipes of tanjia, greek-style shepherd's pie or pork stew with bacon and cream.
Details and technical informations about Winery Torres's Habitat Garnacha - Xarel-lo.
Discover the grape variety: Xarello
Structured, aromatic whites with full body and firm acidity, with aromas of white flowers, yellow fruits, fennel, fresh almond, Mediterranean herbs and mineral notes. Central component of Cava DO (with macabeo and parellada), bringing structure and ageing potential to Catalan sparkling wines. Also as ambitious still whites in Penedès DO and Classic Penedès. Native Catalan variety.
Last vintages of this wine
The best vintages of Habitat Garnacha - Xarel-lo from Winery Torres are 2015, 2014, 2013, 0 and 2012.
Informations about the Winery Torres
The Winery Torres is one of of the world's great estates. It offers 197 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
