Loxarel, Ops Garnacha 2021
Deep red with purple flecks, red fruit and a little of black fruits. Liquorice and chocolate aromas, typical from red Grenache. A very fresh palate, with round tannins due the ageing in amphora.
Vilobí del Penedès, Barcelona, Catalunya, Spain
Picasso's teenage years and early 20s in Barcelona
Loxarel Winery is located on Can Mayol Estate, in Vilobí del Penedès, a 50-hectare organic winery located an hour south west of Barcelona. The business was founded in the 1930's and today is run by 4th generation winemaker, Josep Mitjans alongside his wife Teresa. Throughout its long viticultural history, the Mitjans have always worked hard to attain maximum quality in the wines and cavas they produce, taking meticulous care of the vineyards on the estate.
Garnacha is the second most-planted red-wine grape variety in Spain, surpassed only by its modern blending partner Tempranillo. It is grown in almost every area of Spain, but most notably in the north and east – it is the key constituent in the prestigious wines of Priorat. Grenache exhibits rich, spicy, berry flavors, particularly raspberry.
DO Penedès is divided into three distinct areas: The Upper Penedès (next to the pre-coastal mountain range), the Maritime Penedès (near the sea and the mountains) and the Central Penedès (between the two areas). This terrain gives the Penedès a wide variety of microclimates, resulting from the proximity to the coastline. The climate is typically Mediterranean.
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.
• Manual harvested
• Indigenous yeast
• Aged in amphorae for 6 months