By: Joe Manekin
K&L Staff Member
Josep Mitjans, winemaker of Loxarel, is not one to rest on his laurels. One of his more recent creations is Apel, a methode ancestrale sparkling consisting of 100% old vine Xarel-lo, fermented with indigenous yeasts and without any liqueur de tirage or dosage (aka, in both cases, sugar). The resulting wine is nicely dry, perhaps with a softer bead and less savory Mediterranean notes when compared to their flagship Reserva Familiar. I love them both, and expect to go through many bottles of the Apel (as well as many more of Loxarel's other delicious sparklers!) Maybe about seven years ago, when I was feeling a bit down on sparkling wine in Spain, I tasted just a few of the bubblies from Loxarel at a trade show. Ever since then I have been hooked. I have consumed so many bottles across their dizzying array of products, and built up so much product conviction along the way, that I would put these up against any sparkling wines in the store: Champagne, Jura, New Zealand, German sekt...