Loxarel wines are ecological and biodynamic; they breathe the countryside and enfold the essence of everything that surrounds the vineyards. In the cellars at Vilobídel Penedès natural wines with character are at rest, sparkling wines with personality and wines from local varieties which sparkle once more in the lines of Penedès vines after having been forgotten for so many years.
The xarel·lo, red xarel·lo, garnacha, macabeo, and parellada are the star varieties of the cellar
Loxarel introduced the amphorae to a privileged location in the winery in 2012.This brought back a tradition with more than 3,000 years of history, re-giving value to a noble container that lets the wine breathe and keeps it fresh. The first wine that passed through the amphorae in Loxarel was Xarel·lo 2013, which was macerated in 720 liter amphorae. This process outlined a path that has been consolidated in different references.
The innovative, daring and restless spirit of Loxarel has led the winery to Pioneer that development of a red xarel·lo varietal; to work the xarel·lo in amphoraes to recover its mineral characteristics and to launch on the market a sparkling wine with a maturity of more than 109 months without disgorging, to be true to the expression of the vine.
In 2011, Loxarel Winery started a line of natural wines (without added sulfites) that are made from a great deal of work in the vineyard and minimal intervention in the winery. These bottles express the astral conjunction between the man and the vine at each moment and transmit the territory with strength and personality, and are a great example of biodynamic viticulture.
From this same line were born the Ancestrals A Pèl and Barba-roja, sparkling fun enjoy in the good times.
The elaboration process
A good wine is like good cuisine: the most important element is the raw material. In our case, the vineyard. The soil and its composition, the landscape, the wildlife and the climate transmit determined characteristics and information
In order to transmit this information to each of our bottles, at Loxarel we try to respect as much as possible our surroundings, the countryside and the vineyards where our grapes are grown.
During the year we apply three preparations: preparation 500 obtained by burying horns full of cow manure: preparation 501 consisting of the application of flint in tiny doses —5gr/ha—; and fresh nettle, which acts as an antiseptic. These treatments are carefully carried out to maintain the life of the earth.
The four most important stages of the process are:
Winter pruning
This is carried out during the coldest months and consists of cutting the new shoots, leaving only two or three sprouts. This process is very important as it allows us to regulate production. The number of sprouts indicates approximately the quantity of grapes.
Green pruning
This takes place during the months of May and July and consists of the elimination of secondary shoots and some leaves which cover the grape and prevent ventilation and exposure to the sun. This action helps to mature the grape. It can be done manually or mechanically. In Loxarel we carry out green pruning with a flock of 250 sheep which eat the leaves without touching the fruit, since at this time of the year, the fruit is not yet mature and is very acid and astringent.
The harvest
This is the most waited for moment. The optimum moment to begin harvesting is indicated by the degree of maturity. The grape must only be picked when it is mature. Not before or after. In Loxarel the harvest is all done manually. We place the grape in small boxes or trailers to prevent any rapid oxidation or damage to the grape.
Elaboration
Wine is a noble beverage with more than 5,000 years of history. In Loxarel, our desire to respect as much as possible the work done in the vineyards means that we work our wines with simple and honest processes, using the minimum intervention and the minimum addition of any chemical or synthesis products.