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Xarel-lo is a white wine grape variety that is grown in Catalonia, northeastern Spain. It is widely planted in the region and is best known for its role in sparkling Cava, where it is typically blended with Macabeo and Parellada. The grape brings acid structure to wines, and is valued for its high polyphenol content and balance of sugars and acids. Xarel-lo is also high in antioxidant resveratrol, making it a key contributor to the age-worthiness of the finest Cavas. The grape is not particularly fussy about soil and can tolerate a wide range of climatic conditions, making it easy to grow. Xarel-lo is also used to make dry table wines around the town of Alella, known for their bracing acidity and stonefruit flavors.
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