Loxarel Amaltea

Loxarel Amaltea is a red wine from the Penedès produced by the Loxarel winery. It is a blend of Tempranillo, Cabernet Sauvignon and Merlot.

The grapes come from vineyards planted on the Can Mayol estate in Vilobí del Penedès. They are located at about 300 metres of altitude. The winery uses biological and biodynamic agriculture. Every four years manure is used as a fertilizer.

The harvest is done manually. The grapes are destemmed and macerated in stainless steel tanks at a controlled temperature of 10 ° C.

Loxarel Amaltea is fermented for 15 days at a temperature of between 20º and 25º. Each variety undergoes this process separately.

Finally, Loxarel Amaltea is aged for 10 months in Hungarian oak barrels. Only when aging has completed, the final blend is made.

The Can Mayol estate is where the Mitjans family has been working for five generations. The land on which the vines grow today was used as an aerodrome during the Spanish Civil War.

Bodega Loxarel plays with the name of one of the most typical varieties of the area, the Xarelo. Its work is to use the fruits of this rich land, both historically and for making wine.