Xarel-lo usually stars in Catalonia’s sparkling Cava blends, but as a monovarietal still white it is similarly terroir-specific, salty and refreshing. “It’s my dream that one day I’ll go to New York or London and see a vertical tasting of Xarel-lo,” says Pepe Raventós of Can Sumoi in Penedès. Inspired by his time working with the late Didier Dagueneau in Pouilly-Fumé, who used meticulous farming to elevate the oft-maligned Sauvignon Blanc, Raventós is doing similar with Xarel-lo.