Who makes it
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.
Where it grows
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.
What they make
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.