White wine Aged in amphorae Biodynamic. 5 . Winery: Loxarel. D.O. Penedès. (Catalonia) Coupage: Xarel·lo
White wine Young Biodynamic. Winery: Loxarel. D.O. Penedès. (Catalonia) Coupage: Xarel·lo and Muscat.
White wine Aged in amphorae Biodynamic. 5 months in amphoras. Winery: Loxarel. D.O. Penedès. (Catalonia) Coupage: Xarel·lo
Red wine Aged in amphorae Biodynamic. Winery: Loxarel. D.O. Penedès. (Catalonia) Coupage: Cabernet Sauvignon, Merlot and Tempranillo.
White wine Young Biodynamic. Winery: Loxarel. D.O. Catalunya. (Catalonia) Coupage: Xarel·lo and Garnacha Blanca.
Red wine Barrel Biodynamic. 10 months in Hungarian oak barrels. Winery: Loxarel. D.O. Penedès. (Catalonia) Coupage: Cabernet Sauvignon and Merlot.
Red wine Barrel Biodynamic. 10 months in Hungarian oak barrels. Winery: Loxarel. D.O. Penedès. (Catalonia) Coupage: Syrah
Rosé wine Young Organic. Winery: Loxarel. D.O. Penedès. (Catalonia) Coupage: Pinot Noir and Merlot.
White wine Aged in amphorae Natural. Winery: Loxarel. D.O. Penedès. (Catalonia) Coupage: Xarel·lo
The winery is located in the heart of the plain of Penedès, in the municipality of Vilobí del Penedès, farm Can Mayol. Here, the vines occupy an old airfield from the Spanish Civil War, at 200 metres above sea level. They preserve an air-raid shelter that the republican army built under the aerodrome of Vilobí del Penedès, amidst the Spanish Civil War. This shelter became the base for the current Loxarel cellar or ‘cava’. It is one of the most emblematic spaces of the winery where the most appreciated sparkling wines of the house are left to rest. Up to this day, one of the two entrances to the shelter –which is currently in disuse– shows an explanation on its history with some photographs of the aeroplanes and the soldiers who worked there. It also shows old maps that reflect what this construction meant for the republican army. Once the war was over, the ancestors of the Mitjans family decided to save this construction from demolition. After some years, Josep Mitjans used this space to leave his first 1,000 bottles of sparkling wine, the seed of the current company.
History of the winery
The Loxarel winery was born from the vocation and innovative spirit of Josep Mitjans. When he was only sixteen, he made his first 1,000 bottles of sparkling wine, thus breaking with the tradition of producing bulk wine at the farm. It was 1985. After four generations in contact with the vines and the land, it was time to move forward in the production process. Mitjans studied oenology and took on the challenge of managing the reconversion of the family vineyard business. In 1987, he registered the Loxarel brand, which vouches for the value of the winery’s flagship variety: the Xarello. Two years later, Teresa Nin joined the company. She took over the administrative and marketing management of the brand, whilst Mitjands focused on the technical management of the winery and the vineyards.
Loxarel has a small team of workers who are in charge of the vineyards. They make sure that, year after year, the fruit of the land fills the bottles, without losing any of the essential features of the terroir. The grapes they use at Loxarel come from the farm Can Mayol, and from the farms that the Mitjans Nin family has in the area of Pla de Manlleu, at over 500 metres above sea level in the highest part of D.O. Penedès. From these vineyards they obtain the Parellada, Chardonnay, Sauvignon Blanc, White Grenache y Red Grenache, as well as the Merlot, Pinot Noir and Syrah. At the farm La Pineda, located further away in the municipality of Vilobí, they cultivate the Maccabeu under similar climate conditions.
At Loxarel, natural cycles mark the pace. In 2002, the winery started organic agriculture and, three years later, they decided to accentuate this change by adding biodynamic agriculture techniques, regulating and limiting the production in search of the perfect relationship between man and land. They introduced green pruning with herds, they added natural manure made with their own special system, and they started using the moon and the constellations as a harvesting reference.
The Xarello, Xarello Vermell, Grenache, Maccabeu and Parellada are the star varieties of the winery. However, they do have space to extract the best from the Merlot, Muscat of Alexandria, and the Tempranillo, and to take advantage of the virtues of the Pinot Noir, Syrah and Chardonnay. They also prove the adjustment of the Cabernet Sauvignon, which arrived in Penedès in the mid-twentieth century and is here to stay.
Loxarel wines are organic and biodynamic, they take in the landscapes and absorb the essence of the vineyards' surroundings. At the winery in Vilobí del Penedès we can find natural wines with character, sparkling wines with personality, and wines made with the local varieties, which stand out again among the rows of vines in Penedès, after being forgotten for many years. In the last ten years, the innovative, daring and curious spirit of Josep Mitjans has opened an interesting experimental path, leading the winery to bottle the first special single-variety wine of Xarello Vermell, with a similar colour to onion skin. They also started working with the Xarello in amphorae to recover its mineral characteristics, and launched a sparkling wine on the market with an ageing of over 109 months, without disgorgement. At the time, this sparkling wine was given 95 points by the prestigious Wine Advocate magazine.
On this same line, the winery in Volbí del Penedès has worked intensely this last few years to promote the production of natural wines with highly-controlled fermentations. The aim is to be coherent with the philosophy the winery applies in the vineyards and, at the same time, to open a door for more respectful wines, from their origin to the moment they are served at the table.
Wines from Loxarel
Below we provide a list of all the wines from Loxarel that you can by at Decántalo:
- Red wines
Amaltea de Loxarel is made with Grenache and Merlot from organic and biodynamic viticulture. This wine is aged for 10 months in Hungarian oak barrels. On the nose, it has nuances of black fruit. In the mouth, it is balanced, but with a honeyed, light tanning and a subtle mineral touch. Dry and easy to drink wine.
OPS de Loxarel is made with Red Grenache and Carignan. It is aged for 3 months in 720-litre clay amphorae. On the nose, it shows concentrated aromas of sweet, black fruit (blackberries) and red fruit (raspberries), of wild roses and rock tea. Herb aromas and sensations of wild plants and Mediterranean undergrowth. In the mouth, it is fresh, balanced and full-bodied. It has a good acidity, with a silky mid-palate.
EOS de Loxarel is a varietal of Syrah from vineyards cultivated organically, located in the highest are of Alt Penedès, at 700 metres above sea level. This wine is aged for 10 months in French oak barrels. On the nose, it has notes of liquorice and roasting (coffee and cocoa). Then, it also has a bouquet of violets, with a peculiar aroma of cherries, and aromas of Indian ink, spices, Mediterranean herbs and balsamic notes. In the mouth, the fruit of the tannins stands out, well combined with the acidity and the alcohol, along with spices.
Mas Cargols de Loxarel is a varietal of Pinot Noir from their own vineyards in Alt Penedès, at 500 metres above sea level. This wine is aged in barrels for 6 to 8 months. Firstly, we can see notes of roasting (coffee and cocoa). Then, the bouquet of violets appears, with a peculiar aroma of cherries. In the mouth, it shows fruit, with juicy tannins and spices.
790 de Loxarel is a varietal of Cabernet Sauvignon from a single farm located in Can Mayol, at 250 metres above seal level. The vines are planted on shallow Quaternary soils, calcareous and clayey, with rocks. This wine is aged in 300-litre oak barrels. This wine has not been subjected to any physical or chemical stabilisation processes. Ripe or candied black fruit. Forest fruit (blueberries, raspberries, sloes and plums) with nuances of roasting (coffee and chocolate) and a background of spices. Structured, with soft and round tannins and notes of candied red fruit. A long, pleasant, lively finish.
- White wines
Amaltea de Loxarel is made with White Grenache and Xarello. The Grenache comes from the higher area of Penedès, at over 500 metres above seal level. The Xarello comes from the farm Can Mayol, at 250 metres of altitude. It has nuances of ripe fruit, like Blanquilla pear or peach, with a subtle finish of Mediterranean undergrowth. It has a fresh entry, with a pleasant acidity and nuances of stone fruit. Easy to drink.
Cora de Loxarel is made with Muscat of Alexandria and Xarello. The Xarello comes from our farm in Vilobí del Penedès, in the so-called Xarello Triangle. The maceration takes place with the grape skins for 6 hours using carbonic snow. Fragrant and fruity, with nuances of whites flowers, of almond blossom, vineyard peach and honeysuckle. Fruity but dry, balanced and fresh, with a honeyed touch.
Xarel·lo de Loxarel is a varietal of Xarello fermented in 720-litre clay amphorae. Then, the wine rests in the same amphorae for 5 months. Wild years from the vineyard itself. Amphorae are noble and porous deposits. It allows the wine to breathe and keeps its at a fresh and constant temperature thanks to the perspiration effect. On the nose, it is herbaceous, with touches of ripe white fruit. It is unctuous, full bodied, mineral, fresh and elegant. Quite varietal.
LXV de Loxarel is a varietal of Xarello Vermell, a local variety of Penedès that has been recovered. It comes from vineyards located in the municipality of Les Cabanyes (Alt Penedès), 5km from Vilafranca, and at 250 metres above sea level. It shows notes of fennel and bay leaf, with hints of Mediterranean fruit (mandarin orange) and white flowers (almond blossom). Fine and elegant. A very good acidity with citrus nuances.
Garnatxa Blanca de Loxarel is a varietal made 100% with White Grenache from soils poor in organic matter, rocky and calcareous, aged on its lees. On the nose, it shows white fruit, especially pear, with citrus on a background of bakery, brioche. It has a finish of dried fruits, complex, elegant and unique. It is unctuous, creamy and balances, with a surprising acidity that lengthens the wine.
A Pèl de Loxarel is a natural varietal made with Xarello fermented in 720-litre clay amphorae for 3 months. Wild yeasts. It has no added sulphites. It has not been subjected to clarification or filtration treatments. On the nose, it has nuances of beehive, honey, dried fruits, and a symphony of white fruit. It has a very fresh entry, good acidity, concentrated. Complex, meaty and powerful.
- Rosé wines
Gal Gran Arnau de Loxarel is a rosé wine made with Merlot, with a good aromatic power, notes of black fruit and citrus notes. It has a good structure and acidity, with nuances of forest fruit (sloes and blackberries) with a long and persistent finish.
Petit Arnau de Loxarel is made with the varieties Syrah, Merlot and Pinot Noir. It has aromas of red fruit that reminisce cherries and bramble. Fresh, powerful, and dry, with a marked acidity that combines very well with the alcohol, and a slight astringency.
Vintage de Loxarel Brut Nature is an Espumoso Clàssic Penedès made with Xarello, Maccabeu and Parellada, and a minimum ageing of 28 months. The disgorgement is made on request so that the product arrives in the best conditions for the consumer. On the nose, it has clean and fruity aromas. Very balanced, light but tasty, and with a good acidity.
Amaltea de Loxarel Brut Nature Reserva is an Espumoso Clàssic Penedès made with Xarello, Maccabeu and Parellada, with 15 months of ageing in the cellar or ‘cava’. It is fruity, with light nuances of Blanquilla pear, apples and citrus, and notes of flowers and toast. It is fresh and light, with a good acidity. Somewhat saline, dry and elegant.
Garnatxa Blanca de Loxarel Brut Nature Reserva is an Espumoso Clàssic Penedès made 100% with White Grenache , with 15 months of ageing in the cellar or ‘cava’. It has a stray yellow colour, clean and transparent, with fine small bubbles, and an amazing aroma of white fruit. It is very fresh in its entry, with a good acidity that makes your mouth water. A clean and elegant finish.
999 de Loxarel Brut Nature is a rosé Espumoso Clàssic Penedès made with Pinot Noir and Xarello Vermell, with 15 months of ageing in stacks. It is clean and elegant, with nuances of raspberries. Fresh and light, with red fruit and berries.
Refugi de Loxarel Brut Nature is an Espumoso Clàssic Penedès made with Xarello and Chardonnay, with a minimum ageing of 32 months in stacks. It is disgorged on request so that it arrives in the best conditions for the consumer. Dried fruits and a very subtle touch of toast. Very delicate and with a lot of finesse in the mouth. Clean on the palate and with a good acidity.
MM de Loxarel Brut Nature Reserva is a rosé Espumoso Clàssic Penedès made with Pinot Noir and Xarello Vermell. It has an onion skin colour with golden reflections. It is fragrant, with a delicate aroma of violet and aromas of cherries and apple, along with smoked and toasted notes.
Reserva Familiar de Loxarel Brut Nature is an Espumoso Clàssic Penedès made with Xarello, Maccabeu and Chardonnay. It is aged between 42 and 48 months, and disgorged on request so that it arrives in the best conditions for the consumer. Its long ageing and the autolysis process of the yeasts give it aromas of bakery and brioche. Saline nuance. Noble and mature, but preserving a pleasant acidity that makes it very persistent.
109 de Loxarel Brut Nature Reserva is an Espumoso Clàssic Penedès made with Xarello (90%) and Chardonnay (10%)with over 109 months of ageing in the cellar or ‘cava’. It is served in the original bottle, with the cork and a metallic cap and with without disgorging. It has the natural lees from the yeasts. On the nose, it presents a great aromatic complexity, with notes of ripe fruit, citrus, bakery (vanilla, cream and brioche), all from its long ageing in the bottle. In the mouth, it is very structures, crunchy and creamy. Extremely fruity, with a good acidity and freshness. Dried apricots and peach jam, with interesting bubbles.
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