Vineyards and winemaking
Donzella is made from 100% Xarel·lo grown in the Suriol estate’s El Bosc and L’Hort vineyards in Alt Penedès. The vines were planted in 1989 or earlier at around 250 metres above sea level, rooted in silty, calcium-rich soils and farmed under certified-organic conditions with biodynamic practices.
The grapes ferment spontaneously with native yeasts in underground concrete tanks and complete natural malolactic fermentation. Maturation continues in concrete, where stable temperatures and contact with the fine lees build texture without imposing oak flavour.
Tasting notes
Appearance
Clear straw yellow with a soft golden reflection.
Nose
Fresh pear, peach and bruised apple are joined by wild herbs, almond and a subtle pastry-like note from the lees.
Palate
Rounded yet taut, with orchard fruit and a gently creamy texture held in line by Xarel·lo’s firm acidity. Herbal and nutty notes bring savoury complexity, while citrus and a chalky mineral edge shape the persistent finish.
Food pairing
Pair with grilled squid, roast chicken with lemon and thyme, charred leeks with romesco, or a warm salad of artichoke and broad beans. Its texture also makes it an excellent white for salt cod or firm, meaty fish.
Background story
Cellers de Can Suriol is based at Castell de Grabuac, a family estate since the nineteenth century with far older agricultural roots. Its many small plots are worked organically, and the partially underground cellar allows gravity and naturally stable temperatures to play a practical role in production.
Donzella shows Xarel·lo without bubbles, revealing the grape’s breadth, herbal character and capacity for lees ageing. The 2019 offers a still-wine perspective on a variety more often encountered as part of a Cava blend.
