Xarello is a native Spanish grape from Catalonia, and it’s one of the key varieties traditionally used to make cava. It’s loved for the fresh acidity it brings to wines and is considered one of Spain’s top white grapes. With its thick skin and high levels of polyphenols, Xarello offers a great natural balance between sugars and acidity.

In this wine, we’ve focused on letting the unique character of Cabellut’s terroir shine through. It’s a young, dry white—fresh and aromatic, with a beautiful sunny yellow color and a bright, clean finish.

You’ll pick up notes of wild fennel, elderflower, yellow plum, and crisp apple on the nose. On the palate, it’s vibrant and layered, with a finish that lingers. We suggest giving it a gentle swirl in the glass before sipping—it really opens up and reveals even more of its charm.

• Food pairing: This Xarel·lo is a perfect match for seafood dishes like grilled prawns, clams, or a simple lemony fish. It also goes beautifully with fresh goat cheese, light tapas, or Mediterranean salads with herbs and citrus. For something casual, enjoy it with a plate of olives, almonds, and manchego on a sunny afternoon.
• Serving tip: Serve chilled—around 8–10°C —to keep all those bright aromas and zesty flavors at their best.

Chardonnay is a true global star in the wine world, originally made famous in France’s Burgundy region. We planted our Chardonnay vines in 2014 on the northernmost slope of Cabellut’s left hill—an ideal spot for letting this grape show off its character.

In our Chardonnay harvest, we picked the grapes early, which gives us a wine that’s bright and refreshing with lower alcohol and lively acidity. You’ll notice floral notes alongside juicy white fruits like peach, pineapple, and yellow apple—aromas that carry through beautifully from the nose to the palate.

This wine has a clear straw-yellow color and has been aged in top-quality new French oak barrels, each with a different toast level to add layers of depth and texture. The result is a complex, smooth Chardonnay with a lovely richness and a long, elegant finish.

• Food pairing: This Chardonnay is a perfect match for creamy dishes like seafood risotto, roast chicken with herbs, or a buttery pasta. It also works beautifully with grilled fish, soft cheeses like Brie or Camembert, or even a peach and burrata salad.
• Serving tip: Best served lightly chilled—around 10–12°C —to bring out its freshness and all those subtle layers from the oak.

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Macabeo is best known as one of the classic grapes used in making cava—but here, we’ve let it take the spotlight all on its own.

This single-variety Macabeo has a fresh, mineral-driven nose with aromas of roasted almonds, lime, pink grapefruit, and even a hint of that signature “petrol” note that wine lovers often find in aged whites. It was aged for four months in oak barrels, which adds a subtle toasty, roasted character to the wine.

On the palate, you’ll taste layers of roasted nuts, lime, orange, and pear, all tied together with a refined touch of bitterness that gives it depth and elegance.

• Food pairing: This Macabeo pairs beautifully with grilled white fish, seafood paella, or dishes with a touch of smoke or nuttiness—like roasted cauliflower, almond-crusted chicken, or a charred leek tart. It’s also great with manchego, aged goat cheese, or even a citrusy couscous salad.
• Serving tip: Serve lightly chilled—around 10–12°C —to let the balance of fruit, minerality, and oak really come through.

Vinyater is a nearly forgotten gem from the Penedès region—an ancient grape variety with only about 4 hectares still planted in all of Catalonia. Rare, unique, and full of character.

We crafted this wine using a traditional method similar to how orange wines are made, known locally as the Brisat (or Brizat) technique. The grape skins stayed in contact with the juice for about a week, helping us draw out maximum aroma and complexity from the grape’s skin.

The result is a straw-yellow wine that’s bright, clear, and expressive. On the nose, you’ll notice subtle smoky notes mixed with zesty citrus and delicate white fruit blossoms. Since we wanted the grape to shine in its purest form, we aged the wine in stainless steel—no oak, just Vinyater in all its natural glory.

On the palate, expect flavors of pink grapefruit, gooseberry, and lemon, with a generous mouthfeel and a long, lingering finish.

• Food pairing: This wine pairs beautifully with grilled vegetables, seafood tapas, lemony chicken, or even dishes with a smoky edge like baba ghanoush or roasted eggplant. It also works really well with goat cheese or light, herb-forward salads.
• Serving tip: Serve it cool but not too cold—about 10°C —so you don’t miss the subtle aromatics and texture. It’s a great conversation starter for wine lovers looking to try something rare and different.

Garnatxa (or Grenache) is one of Spain’s most iconic grapes—and it truly thrives in our terroir. Thanks to its hardy nature, it handles our region’s hot summers with ease. The broad leaves protect the grapes, allowing them to ripen slowly and evenly under the sun without getting scorched.

From the first swirl, you’ll catch floral notes of violet and geranium, followed by a soft, elegant aroma that finishes with a pop of fresh red berries. On the palate, those berry notes come alive—think juicy blackberries and ripe raspberries. It’s surprisingly full-bodied for a young wine, with a smooth texture and a long, lingering finish.

• Food pairing: This Garnatxa is a great match for grilled meats, charcuterie boards, herby roasted vegetables, or even a mushroom risotto. It also pairs nicely with dishes featuring smoky paprika or Mediterranean spices. For something simple, try it with a slice of manchego and some jamón—it’s a classic combo.
• Serving tip: Enjoy it slightly cooler than room temperature (around 14–16°C)  to keep its fresh fruit notes and floral character front and center.

Our Merlot thrives in the climate here, where warm days and cooler nights help us create a wine that’s full-bodied, smooth, and elegant. Right away, you’ll notice the rich aroma of ripe plums, which carry through beautifully on the palate. Alongside the fruit, you’ll also pick up delicious hints of milk chocolate, caramel, and blueberries.

This wine offers a complex, layered mouthfeel—thanks to careful vinification and aging in a mix of the finest French and American oak barrels. You’ll find subtle touches of toasted wood, vanilla, and cocoa, but the fruit always remains the star of the show. The finish is long, round, and satisfying—perfect for slow sipping and good conversation.

• Food pairing: This Merlot shines with hearty dishes like grilled steak, lamb chops, or a rich mushroom stew. It’s also fantastic with roast duck, aged cheeses, or even a dark chocolate dessert if you’re feeling adventurous. For a simple go-to, try it with a charcuterie board featuring cured meats and a soft, creamy cheese.
• Serving tip: Let it breathe for a few minutes before pouring, and serve at around 16–18°C to bring out all its depth and complexity.

Our Cabernet Sauvignon is a true classic—full-bodied, with bold tannins and a refreshing acidity that surprise with its youthful balance and smooth, almost “American” softness.

The wine has a rich cherry ruby color that’s bright and clear. On the nose, you’ll find a mix of ripe fruits from its long ripening process—blackberries, plum, and a hint of super-ripe strawberry compote. Take a sip, and you’ll be greeted with an explosion of flavors, including tobacco, dried fruits, plums, and that ripe strawberry. A subtle note of vanilla lingers in the background, thanks to its aging in the finest oak barrels.

• Food pairing: This Cabernet Sauvignon pairs perfectly with grilled steaks, barbecued meats, or a hearty lamb dish. It also complements rich pastas like Bolognese or mushroom risotto. If you’re in the mood for cheese, try it with sharp, aged cheeses like cheddar or gouda. And for dessert? A dark chocolate cake will be a real treat with this wine.
• Serving tip: Let it breathe for a few minutes to open up fully, and serve it at around 16–18°C to really showcase its balance and richness.

Ella Charles is our first white Cabellut blend, named after Nico’s youngest daughter. We created this wine as a unique blend that combines the best of both worlds—Macabeu, a traditional Spanish variety used in cava, and Sauvignon Blanc, a classic French grape.

Macabeu brings a fuller body and a smooth texture, while the Sauvignon Blanc adds crisp freshness and vibrant citrus notes. The result is a wine that’s pure, mineral-driven, and beautifully balanced. In the glass, it has a pale yellow color with hints of green reflections.

On the nose, Ella Charles offers delicate aromas of white flowers, lemon, citrus zest, peaches, and a touch of dried apricots. On the palate, it evolves into vibrant notes of pink grapefruit, with a great length and complexity that make every sip a pleasure. It’s a truly unique blend that you’ve got to taste to appreciate.

• Food pairing: This wine is perfect with fresh seafood, especially grilled fish, shrimp, or oysters. It also pairs beautifully with goat cheese, light pasta dishes, or a fresh Mediterranean salad. For a fun twist, try it with sushi or a creamy goat cheese tart.
• Serving tip: Serve it chilled—around 10°C —to highlight its freshness and aromatic complexity. It’s the perfect wine to enjoy on a sunny afternoon or alongside a good meal.

Zara Josephine is named after the youngest daughter of Peter, co-owner of Masia Cabellut. This rosé is a beautiful fusion of two iconic grapes—Garnatxa from Spain and Merlot from France—bringing together the best of both worlds.

Its brilliant pale pink color immediately gives off those summer vibes. The wine is pure and fresh, with a floral nose that’s complemented by lively notes of strawberries and raspberries. On the palate, those fruity aromas really come to life, offering a burst of intense, delicious fruitiness that makes every sip a delight.

• Food pairing: Zara Josephine is perfect for light, summery dishes. It pairs wonderfully with seafood like grilled shrimp or ceviche, as well as fresh salads, goat cheese, or a charcuterie board. For something a little heartier, try it with a simple chicken salad or a veggie tart. It’s also a great wine to enjoy while lounging with friends and family.
• Serving tip: Serve it well-chilled—around 8–10°C —to keep it crisp and refreshing, perfect for sunny days and good company.

Celia Sophie is named after the oldest daughter of Peter, co-owner of Masia Cabellut. This wine is a balanced blend of 50% Merlot and 50% Garnatxa, bringing together the best of both varieties.

Aged for four months in new French and American oak barrels, it has a deep, dark red color that hints at its complexity. On the nose, you’ll discover fruity aromas of strawberries and cherries, along with a touch of spice. On the palate, subtle flavors of vanilla and coffee liqueur add richness, making this a smooth and layered wine.

• Food pairing: Celia Sophie pairs beautifully with grilled meats like steak or lamb, or hearty pasta dishes such as Bolognese or mushroom risotto. It’s also a great match for aged cheeses or a charcuterie board. For something a little more indulgent, try it with dark chocolate or a rich, creamy dessert.
• Serving tip: Serve at around 16–18°C to allow the full range of flavors to open up. Perfect for enjoying with good food and great company.

Introducing our newest top cuvée, named after the oldest daughter of Nico. This wine is a carefully crafted blend of the three red varieties grown on our estate—Garnatxa, Merlot, and Cabernet Sauvignon.

It’s spent 12 months maturing in a mix of American and French oak barrels, which has added depth and complexity. The bright strawberry, cherry, and raspberry notes from the Garnatxa balance perfectly with the smooth roundness of Merlot and the structure of Cabernet Sauvignon.

• Food pairing: This wine pairs wonderfully with grilled meats like steak, lamb, or BBQ. It also works great with richer pasta dishes, such as a creamy mushroom risotto or a hearty beef Bolognese. For a perfect match, try it with aged cheeses like Manchego or a flavorful charcuterie board.
• Serving tip: Serve at around 16–18°C  to fully appreciate the balance of fruit, oak, and tannins. A great choice for special occasions or sharing with good friends.

Nansella is our first Brut Nature Sparkling Millésime, crafted using the traditional Champenoise method. The name is a tribute to the three ladies of Nico’s family—‘Nancy, Anse, and Ella.’

This sparkling wine is a blend of 65-year-old Macabeu, Xarel·lo, and Parellada, with a slight dominance of Macabeu. It spent over 16 months aging on lees during the second fermentation, which adds complexity and depth to the wine.

The wine is a clear, light straw color with a steady stream of tiny bubbles. On the nose, you’ll be greeted by fresh green apples, marzipan, and hints of bread and croissants. On the palate, it reveals impressions of freshly baked galettes and breadcrumbs, with a mineral undertone and crisp white fruit flavors like apples and pears. It’s very dry—both on the nose and in the mouth—with a lingering almond biscuit finish.

• Food pairing: This Brut Nature is perfect with light appetizers such as oysters, smoked salmon, or shrimp cocktails. It also pairs beautifully with a fresh cheese platter, including goat cheese or a creamy brie.
• Serving tip: Serve chilled—around 6–8°C —to keep the bubbles lively and the fresh, mineral flavors bright.