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MAS XAROT

SANT SADURNÍ D'ANOIA
The history of Mas Xarot goes back to 1982 in San Sadurní de Noya, the capital of cava par excellence. In the basement of a private home, a small cellar is set up in which experiments with wine will begin, resulting in the production of a limited series of totally handmade cavas.
Its uniqueness, elegance and complexity gave rise to its commercialization and, consequently, to the birth of Mas Xarot. Since then, we have maintained our firm commitment to producing vintage cavas that respect the tradition and know-how of the region's winemaking culture.

The essence of the terroir

In Mas Xarot we work exclusively with the grape varieties of the Alt Penedès region, by selecting year after year the best vineyards in the region and cooperating throughout all the stages of growth of the grapes and their subsequent transformation into first pressing base wine.

L'Alt Penedès

The region’s temperate climate, purely Mediterranean, gives us the possibility of developing vintage cavas on a regular basis. After each harvest, we bottle wines from diverse climatic zones within the CAVA denomination of origin, each of which are destined for different ageing ranges in the wine cellar.



Time

our philosophy

Mas Xarot is committed to grand reserve cava, preparing blends with a strong predominance of xarel·lo, a grape known for evolving at a slower pace over a long ageing period.

Loing aging

The ageing takes place in the depths of our winery, where the darkness and tranquillity play an essential role in the evolution of the grand reserve cava. The bottles rest on their sides, stacked on top of one another in what is known as riddling racks. Only then, in constant contact with their lees, we achieve that Mas Xarot are unique, rounded and balanced cavas.



Disgorgement

Once the cava has obtained its fullness through a long ageing process, it is time to prepare it for tasting. The process of removing the yeasts that have accompanied the cava throughout its ageing is known as disgorgement, and it is necessary for obtaining a perfectly clean wine.

on request

This process is only carried out when requested, as we strongly believe that the best resting place for our Mas Xarot cava is in the silence, temperature and darkness found in our wine cellar.


Play

MAS XAROT

SANT SADURNÍ D'ANOIA

The history of Mas Xarot goes back to 1982 in San Sadurní de Noya, the capital of cava par excellence. In the basement of a private home, a small cellar is set up in which experiments with wine will begin, resulting in the production of a limited series of totally handmade cavas.

Its uniqueness, elegance and complexity gave rise to its commercialization and, consequently, to the birth of Mas Xarot. Since then, we have maintained our firm commitment to producing vintage cavas that respect the tradition and know-how of the region's winemaking culture.

The essence of the terroir

In Mas Xarot we work exclusively with the grape varieties of the Alt Penedès region, by selecting year after year the best vineyards in the region and cooperating throughout all the stages of growth of the grapes and their subsequent transformation into first pressing base wine.

The Penedes

The region’s temperate climate, purely Mediterranean, gives us the possibility of developing vintage cavas on a regular basis. After each harvest, we bottle wines from diverse climatic zones within the CAVA denomination of origin, each of which are destined for different ageing ranges in the wine cellar.

Time, our philosophy

Mas Xarot is committed to grand reserve cava, preparing blends with a strong predominance of xarel·lo, a grape known for evolving at a slower pace over a long ageing period.

Long aging

The ageing takes place in the depths of our winery, where the darkness and tranquillity play an essential role in the evolution of the grand reserve cava. The bottles rest on their sides, stacked on top of one another in what is known as riddling racks. Only then, in constant contact with their lees, we achieve that Mas Xarot are unique, rounded and balanced cavas.

Disgorgement

Once the cava has obtained its fullness through a long ageing process, it is time to prepare it for tasting. The process of removing the yeasts that have accompanied the cava throughout its ageing is known as disgorgement, and it is necessary for obtaining a perfectly clean wine.

On request

This process is only carried out when requested, as we strongly believe that the best resting place for our Mas Xarot cava is in the silence, temperature and darkness found in our wine cellar.

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