Case of Celler Pardas Aspriu Blanco 2015 | DO Penedès, Alt Penedès | $154.0 per bottle

Celler Pardas Aspriu Blanco 2015 | DO Penedès, Alt Penedès

Producer: Celler Pardas (Ramon Parera & Jordi Arnan)
Region: Riudebitlles Valley, Alt Penedès, Catalonia, Spain
Grape Variety: Xarel·lo (100%, multiple parcels, mixed vine ages)
Viticulture: Certified organic, dry-farmed, indigenous yeasts
Aging vessels: Oak foudres, chestnut barrels, cement egg, stainless steel — blended post-fermentation

The Vibe Xarel·lo has a ceiling. This is what happens when someone removes it. Aspriu comes from a specific spot on the Can Comas estate with its own microclimate — roughly half fermented in egg-shaped concrete and the rest in oak, then unified into a single wine that draws texture from every vessel without being defined by any one of them. Released in 2022 from the 2015 vintage, it arrived with seven years already in the bottle and showed no signs of tiredness. The brief for this wine writes itself: a white that refuses to age on schedule.

The Taste Minty, smoky, balsamic — this is not a fruit-forward white. Dry hay and straw on the nose give way to a dense, concentrated core of ripe fruit that takes time to reveal itself. The chestnut and foudre aging has built structure without surrendering freshness; the cement egg has preserved precision without adding weight. A slightly dry, bitter finish — characteristic of old-vine Xarel·lo at this concentration — keeps the wine honest and the palate engaged. The clay-lime soils on petrocalcic rocks drive the mineral, salty character that runs underneath everything. The wood is still integrating. That is not a flaw — it is a timeline.

The Story Ramon Parera and Jordi Arnan discovered the Can Comas estate in 1996 — an abandoned property affected by the Spanish Civil War, sitting at 200–300 metres in the Riudebitlles Valley. The Bitlles River flowing through the valley shapes the estate's topography, humidity, wind direction, and soil types in ways that make Can Comas unlike any other site in Alt Penedès. They restored the medieval farmhouse from ruin, planted indigenous varieties from old vine cuttings, and built one of the most serious natural wine projects in Catalonia. Aspriu Blanco is the estate's prestige Xarel·lo expression — small production, multiple parcels, multiple vessels, and a release schedule timed not to the market but to the wine. What makes Pardas so unique is that the wines are only released to market when the winemaker feels they are perfectly ready to drink — which often means additional ageing after bottling.

Best Enjoyed With Serve at 12–14°C in a wider glass. Grilled monkfish, roast chicken with herbs, aged Manchego, mushroom risotto, or anything with a smoky, umami edge. Decant briefly if opened young. Cellar-worthy through 2030 with confidence.

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