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Cargol Treu Vi is a white wine from Spain that doesn’t shout—it seduces. Crafted by the innovative team at Alemany i Corrio, this bottle is a masterclass in balance, elegance, and texture. On the nose, it’s all about those white flowers, delicate citrus, and a hint of smoky minerality that whispers of wild hills and sun-bleached stone.
Take a sip and you’re rewarded with a blend of apple, pear, and dried blossom, layered with salty undertones and a whisper of vanilla. There’s texture here—like licking a mineral rock in a good way—and a finish that’s long, saline, and absolutely moorish.
If you’re into minimal intervention Spanish whites with personality and poise, this is the one. Serve chilled, pair with seafood, or sip solo and contemplate why more people haven’t discovered this wine yet. Clean, complex, and quietly brilliant—Cargol Treu Vi is a snail’s pace kind of magic.
Spain
Catalunya
Xarel-lo
2021
750
12.50
“Cargol Treu Vi is a white wine from Spain that doesn’t shout—it seduces. Crafted by the innovative team at Alemany i Corrio, this bottle is a masterclass in balance, elegance, and texture. On the nose, it's all about those white flowers, delicate citrus, and a hint of smoky minerality that whispers of wild hills and sun-bleached stone. Take a sip and you're rewarded with a blend of apple, pear, and dried blossom, layered with salty undertones and a whisper of vanilla. There’s texture here—like licking a mineral rock in a good way—and a finish that’s long, saline, and absolutely moorish. If you’re into minimal intervention Spanish whites with personality and poise, this is the one. Serve chilled, pair with seafood, or sip solo and contemplate why more people haven’t discovered this wine yet. Clean, complex, and quietly brilliant—Cargol Treu Vi is a snail’s pace kind of magic.”
MEET THE PRODUCERS
In the little town of Vilafranca del Penedes in Cataluña, Irene and Laurent are challenging the traditional perception of DO Penedes wine. Converting their vineyards from the typical Penedes high yields and abandoning all forms of chemical treatment and fertilisers, they follow basic organic practices. Much of the construction and equipping of their cellar was modest and homemade, including building their own tanks. Production remains small, yet as they identify further small vineyard sites their range has extended to include distinctive wines from the indigenous varietal Xarel-lo, with which they carry out extended fermentation, using indigenous yeasts. It is then left on its lees to increase richness and complexity.
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