Description
Tasting notes: LOXAREL – AMALTEA DE LOXAREL (ECO-friendly)
- View: Pale shades and bright with greenish reflections.
- Nose: Memories of ripe fruits like water pear or peach, with a subtle final of mediterranean forest.
- Mouth: Fresh acidity and pleasant with hints of stone fruit and easy to drink.
The winery
The Loxarel winery was born of the vocation and the innovative spirit of Josep Mitjans that, with only sixteen years, developed their first 1.000 bottles of sparkling wine, thus breaking with the tradition of the production of bulk wine of the estate. It was the year 1985. After four generations in contact with the vine and the earth, the time had come to take a further step forward in the development process. Mitjans studied Oenology and took on the challenge of leading the restructuring of the business of the family vineyards. In 1987 registered Loxarel, that vindicates the value of the variety insígnia of the house: the xarel lo. Two years after, Teresa Nin he joined the company to deal with the administrative and commercial management of the brand, while you Were focused on the technical management of the winery and the vineyards. Loxarel has a small team of workers who are engaged in the vineyards and ensure that a year after the other the fruit of the land fill bottles without losing any of the essential characteristics of the terroir.
The personality and character of Josep Mitjans traspúa in their ecological and biodynamic wines. The connection with the earth and the relationship of the terroir with all that is around them, with the universe, characterized wines that are dynamic, breathe landscape and transport the palate to the Penedès; a sparkling wine with personality and character, and a few natural wines with essence, that reconnect with the earth and the spark of life in it.
The wine Loxarel are organic and biodynamic; repiran landscape, collect the essence of all that surrounds the vineyards. In the winery in Vilobí del Penedès rest natural wines with character, sparkling with personality and wines from the autochthonous varieties that turn to shine in the rows of stock in the Penedès region after having subtracted into oblivion for many years.
Xarel lo, the red xarelho, the grenache, the maccabee, and parellada are the varieties star of the cellar. But there is also a space to extract the best out of the merlot, the muscat of Alexandria, and the tempranillo; to take advantage of the virtues of the pinot-noir, the syrah and the chardonnay at its exact point; and to demonstrate the adaptation of a cabernet sauvignon that came into the Penedès region to the mid-TWENTIETH century to stay.
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