(the small and dedicated team at Loxarel vineyards)
The Loxarel cellar was born from the vocation and innovative spirit of Josep Mitjans who, at just 16 years old, made his first 1,000 bottles of sparkling wine, breaking the tradition... Read More
Once each variety has been collected separately, the grapes are de-stemmed and the pulp is cooled to 14º C before pneumatic pressing at 0.2 bar. Then the flower must is separated 55%, followed by the static silting. The fermentation... Read More
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