Cal Tusac '1975 Metado Tradicional' Xarel.lo
Penedès > Catalunya > ES
Xarel.lo, 2018
Of the three main grapes used in the production of sparkling Cava (along with Parellada and Macabeo), Xarel-lo (chair-rell-oh) is noted to complement the richness of Macabeo with high acidity. Here, Josep Casañas is able to showcase this varietal’s unique charm in an all Xarel.lo traditional method vintage sparkling from the 1975 vines on his family’s farm. As Josep says, “let's have the landscape in the glass every time we open a bottle.” We think you can taste the magic in this one. Practicing Organic.
Penedès > Catalunya > ES
Xarel.lo, 2018
Of the three main grapes used in the production of sparkling Cava (along with Parellada and Macabeo), Xarel-lo (chair-rell-oh) is noted to complement the richness of Macabeo with high acidity. Here, Josep Casañas is able to showcase this varietal’s unique charm in an all Xarel.lo traditional method vintage sparkling from the 1975 vines on his family’s farm. As Josep says, “let's have the landscape in the glass every time we open a bottle.” We think you can taste the magic in this one. Practicing Organic.
Penedès > Catalunya > ES
Xarel.lo, 2018
Of the three main grapes used in the production of sparkling Cava (along with Parellada and Macabeo), Xarel-lo (chair-rell-oh) is noted to complement the richness of Macabeo with high acidity. Here, Josep Casañas is able to showcase this varietal’s unique charm in an all Xarel.lo traditional method vintage sparkling from the 1975 vines on his family’s farm. As Josep says, “let's have the landscape in the glass every time we open a bottle.” We think you can taste the magic in this one. Practicing Organic.
Grape: 100% Xarel.lo
ABV: 11.5%
The Story: Cal Teixidor is a Catalan farmhouse from around the 1750’s, located in the village Vilafranca de Penedès in the province of Barcelona, which has always belonged to the family of Josep Casañas going back 5 generations. His grandfather, pictured on the label, tended to the estate vines covering 5 hectares, planted on 11 different plots from all the decades starting with the 1950s to the present day (50s, 60s, 70s, 80s, 90s, 00s, 10s). In 2015, after some personal reflection Josep returned to the family farm, and started producing wine again under his own brand Cal Tusac, in lieu of selling fruit to the local cooperative. The varieties that are grown are all indigenous - some very rare - Xarel.lo (CHAIR-rell-oh) and Xarel.lo Rojo, Macabeo and Subirat Parente. José works in ecological agriculture, (last year of organic conversion), and mixing other minimal intervention techniques. In the winery, he works with the same philosophy, avoiding sulfur additives, he does not clarify or filter his wines in any way.
Personality: These bubbles are sublime, rich from the five years of aging on the lees, it slaps like a vintage champagne for the ages at a fraction of the price.
Harmony: Try cream pasta with cod and dill, seafood of any kind, grilled fish, Duroc type pork, soft, cured and semi-cured cheeses would do nicely.