Ruth de Andres. Ruth has always been noted for her cheeky sense of smell, who would have thought that later would become one of her professional tools? Working has proven her knack to bring out the extraordinary. With a degree in Chemistry (University of Oviedo) and Enology (University of Valladolid).
We work based on the traditional coupage of cava (Xarello, Macabeo and Parellada) but with several innovative overviews of winemaking. So, Can Xa hsa more Xarello than the regular Cavas. Xarello is a native variety in Penedes, fresh and fruity. We wanted to enhance this features, because we were looking for a vribrant, cava. For the same reason, our Can Xa is aged in a silent and dark cave, underground, for about 9- 12 months to achieve a crisp and aromatic cava.
Our vineyard consists of 48 hectares of clayey soil, low in organic material and chalk but with a high magnesium content which brings the acidity necessary to maintain the fresh taste of our Cavas. When the time arrives to harvest, a first selection of the best grapes is made. All the harvest is done by hand into boxes of 20 kg. One of the advantages of harvesting on our own property is that there is no delay in arriving at the cellar, avoiding any damage to the grape due to transport and high temperatures. Once in the cellars, the freshly harvested grapes are occurred in cold rooms at 5 ºC for 8-10 hours to keep varietal aromas.
Can Xa is the ancient nickname of our family, and this cava is an hommage to them. The winery is placed in an old farmhouse in Castellet and Gornal area (Penedès, Barcelona) and of which there is written record dating back to 1186. Can Xa can be considered the New Cava, developed especially for passionate wine lovers: lively, vibrant and made for enjoying.