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About Winery and Wines
Loxarel is a family winery located in a former air raid shelter from the Spanish Civil War. We are dedicated to biodynamic viticulture and we are pioneers in the use of amphorae.
The Loxarel winery was born from the vocation and innovative spirit of Josep Mitjans who, at only 16 years old, made his first 1,000 bottles of cava, breaking with the tradition of bulk wine production of the estate to incorporate one more step in the chain. It was 1985. After four generations in contact with the vineyard and the land, the time had come to go a step further in the winemaking process. Josep Mitjans studied oenology and took on the challenge of managing the conversion of the family vineyard business. In 1987 he registered the Loxarel brand, which vindicated the value of the house's flagship variety: xarel-lo. Two years later, Teresa Nin joined the company to take charge of the administrative and commercial management of the brand, while Josep focused on the technical management of the winery and vineyards.
The Can Mayol estate is located in the Alt Penedès and is the base for the production of their wines. Year after year, it gives them the raw material to make their wines and cavas. The grapes are of the native varieties of the Penedès: Macabeo, Xarel-lo and Parellada, although in recent years they have introduced new varieties such as Chardonnay, Merlot, Pinot Noir and others. Thanks to the dedication and perseverance of the men and their union with the land, they achieve an excellent wine, the basis for the best cava.
The personality and character of Josep Mitjans transpire in their organic and biodynamic wines. The connection with the land and the relationship of the terroir with everything that surrounds it, with the universe, characterizes our wines, which breathe landscape and transport you to the Penedès.
Our still wines and sparkling wines are elaborated with 100% ecologic grapes, and we are a pioneer winery in the application of biodynamic agriculture techniques in our vineyards, avoiding the use of pesticides and polluting chemical products and contributing to the sustainability of the planet. The xarel·lo, red xarel·lo, garnacha, macabeo, and parellada are the star varieties of the cellar.