Tio Pepe Fino (dry white)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Carefully harvest the Xarel-lo grapes from the vineyard, ensuring they are ripe but not overripe.

Harvesting

Once harvested, press the grapes gently to extract the juice while minimizing skin contact to avoid bitterness.

Pressing

Transfer the grape juice to a fermentation vessel and add the wine yeast. Allow the fermentation process to start at a controlled temperature between 15-20°C (59-68°F) for about 2-4 weeks.

Fermentation

After fermentation is complete, add the sulfur dioxide (SO2) to stabilize the wine and prevent oxidation.

Sulfur Addition

Allow the wine to age in stainless steel tanks for 6-12 months. This enhances the flavor and complexity of the wine.

Aging

Once the aging process is complete, filter the wine and bottle it in clean, sterile bottles. Seal tightly to preserve quality.

Bottling

Label the bottles with the vintage year (2024), origin (Montrubí, Catalunya), and type (Xarel-lo 'White').

Labeling

Xarel-lo grapes

Yeast (wine yeast)

Sulfur dioxide (SO2)

Water

Xarel-lo 'White'

Garganelli

Bludorn Hot Sauce

whipped milk cream, passion fruit, strawberry

Chocolate Cake

fenugreek yogurt, carrot fritter, chili oil

Squash Soup

Black Truffle

Sauvignon Blanc Tiraki

Make Xarel-lo 'White' Recipe in just 12h . Montrubí, Catalunya, Es 2024

Xarel-lo 'white' Recipe

Descriptors

Tasting Notes

Food Pairings

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