Penedès producer making biodynamic Xarel·lo led sparkling and still wines with amphorae and natural winemaking.
The producer
Based at Masia Can Mayol in Vilobí del Penedès, Loxarel works vineyards in Vilobí and El Plà de Manlleu. Its principal grapes are Xarel·lo, red Xarel·lo, Garnacha, Macabeo and Parellada. The estate farms ecologically and biodynamically, with CCPAE organic and Demeter biodynamic certification. Harvesting is manual. Loxarel introduced amphorae into the winery in 2012 and began a natural-wine line without added sulfites in 2011.
Known for
Xarel·lo, biodynamic farming and amphorae
Notable facts
Josep Mitjans made Loxarel's first 1,000 bottles of cava in 1985 at age 16.
Mitjans registered the Loxarel brand in 1987.
Loxarel is certified organic by CCPAE and biodynamic by Demeter.
The winery introduced amphorae in 2012.
The story
Sixteen Year Old Cava
In 1985, Josep Mitjans made his first 1,000 bottles of cava at age 16. This was the beginning of Loxarel's bottled-wine project, after four generations of contact with vineyards and land. The young producer started with cava before the brand had its registered name. In 1987, he registered Loxarel, a name that foregrounds Xarel·lo, the estate's flagship variety. Teresa Nin joined the company in 1989 to oversee administration and commercial management. The first release came from a sixteen-year-old founder working within a family vineyard lineage.
From the atlas
Loxarel
Loxarel is a Penedès producer working Xarel·lo, biodynamic farming, amphorae and natural wines across sparkling and still bottles.
At A Glance
Base
Masia Can Mayol, Vilobí del Penedès
Holdings
Approximately 40 hectares in Vilobí del Penedès and El Plà de Manlleu
Principal grapes
Xarel·lo, red Xarel·lo, Garnacha, Macabeo and Parellada
Farming
Ecological and biodynamic, certified organic by CCPAE and biodynamic by Demeter
The Producer
Josep Mitjans began Loxarel's bottled-wine project in 1985, making 1,000 bottles of cava at age 16. He registered the Loxarel brand two years later, choosing a name that foregrounds Xarel·lo, the estate's flagship variety. Teresa Nin joined the company in 1989 to oversee administration and commercial management.
The producer works from Masia Can Mayol in Vilobí del Penedès, with a second estate in El Plà de Manlleu. Loxarel describes its wines as ecological and biodynamic. The estate is certified organic by CCPAE and biodynamic by Demeter.
Place
Loxarel's vineyards are divided between Vilobí del Penedès and El Plà de Manlleu. Vilobí is mainly limestone, while El Plà has more clay. Limestone usually drains freely, whereas clay holds more water, giving the two sectors different conditions for vine growth and grape ripening.
The two estates bring separate geological settings into one Penedès cellar. The principal varieties include Xarel·lo, red Xarel·lo, Garnacha, Macabeo and Parellada, grapes suited to both still and sparkling wines.
Wines
Loxarel produces approximately 320,000 bottles annually, divided evenly between sparkling and still wines across 24 labels.
Loxarel A Pèl Classic Penedes Brut Nature Reserva 2022 is a sparkling wine made from 53% Xarel·lo, 37% Macabeo, 6% Chardonnay and 4% Parellada. It spent 28 to 30 months in the cellar and was made without added sulphur or dosage. Cora de Loxarel is a Penedès white blending Muscat of Alexandria, Muscat of Frontignan and Xarel·lo. Sense a Pèl Reserva Loxarel 2021 is an entirely Syrah red.
Final Word
Loxarel brings together Penedès vineyards in limestone and clay, ecological and biodynamic farming, manual harvesting, amphorae and a natural-wine line without added sulfites. Its bottles move from Xarel·lo-led sparkling wine to still whites and varietal Syrah.