Warning: Declaration of description_walker::start_el(&$output, $item, $depth, $args) should be compatible with Walker_Nav_Menu::start_el(&$output, $item, $depth = 0, $args = NULL, $id = 0) in /home/cellerpardas/public_html/wp-content/themes/super-skeleton/functions.php on line 0

Warning: Use of undefined constant EDD_PLUGIN_FILE - assumed 'EDD_PLUGIN_FILE' (this will throw an Error in a future version of PHP) in /home/cellerpardas/public_html/wp-content/plugins/font-uploader/font-uploader-free.php on line 59

Warning: Use of undefined constant WP_THEME_URL - assumed 'WP_THEME_URL' (this will throw an Error in a future version of PHP) in /home/cellerpardas/public_html/wp-content/themes/super-skeleton/functions.php on line 148

Warning: Parameter 2 to qtranxf_postsFilter() expected to be a reference, value given in /home/cellerpardas/public_html/wp-includes/class-wp-hook.php on line 288
PARDAS XAREL.LO - Celler PardasCeller Pardas



Why this and not another xarel.lo wine?

We believe that it is our most noble variety, no other grape allows our terroir as squeeze xarel.lo. Also think it is the indigenous white variety has more potential for aging: alcohol high acidity, total climate adaptation …

But xarel.lo defend as a matter of tradition. With brown Xarel.lo we want to express our personal insight from a current perspective, I humbly wine growers manufactured nearly all their houses in the past in our country.

It is our belief that the variety has all the skills and xarel.lo potential to become a great vintage wine and that the future lies in the recovery of native varieties, our Pardas Xarel.lo  born .

A truly distinctive wine, viticulture and a reflection of our fair land.

The result is a complex and fine wine with aging potential.


  • Vintage : 2012
  • Production : 3943 bottles and 55 magnums
  • Variety 100% xarel.lo
  • Origin :
  • La Vella (1979) and Patricio (1981) Vineyards:


    Harvest date: 6th and 8th of September 2012

  • Winemaking :Grapes are selected and handpicked at the vineyard. Grapes enter the cellar at a cool temperature.

    Saignée and pressing with a 50% press yield.
    Static clarification prior fermentation after 24 hours.
    Barrel fermentation at a controlled temperature of 16-17º C.

    Stirring of the lees every 10 days during aging.
    Clarified with Bentonite.
    Cold stabilisation by dropping the temperature.
    Aged during 8 months.

  • Analysis:
    Alcohol content: 13.22
    Total acidity: 4.15g / l
    Volatile acidity: 0.45 g/l

    PH: 3.11
    SO2 l/t: 23/96



Tasting notes


PAIRING: A very flexible wine that can be paired with a wide range of dishes:

A great friend of pork (Tripe, trotters, piglet), cod, blue cheeses, baked fishes, grilled prawns…..



Pardas Xarello



Another ages

Another ages