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2016 Can Mayol Loxarel "Apel" Ancestral Classic Penedes (Previously $19)

SKU #1311283 Jancis Robinson

 Fragrant with super-ripe pears, just off dry but tastes drier because of the very high acidity. Slightly sweet-sour on the finish and a slight tannic grip but packed with flavour and authenticity. Great with or without food, I would imagine. (JH)  (2/2017)

K&L Notes

Another new bubbly from Loxarel, the "Apel" is a Xarel-lo based methode ancestrale, allowed to naturally ferment prior to being bottled and then fermented fully dry, possessing just the right amount of sugar while in bottle to convert into trapped CO2. The resulting wine is dry, expressive, elegantly textured and more-ish as can be! Can Mayol, which bottles under the trademarked name "Loxarel," is a winery that has farmed organically for 15 years. The Mitjan family, owners of Can Mayol, also employ some biodynamic treatments. They keep animals, including chickens, a horse and a donkey named Garnatxa. While the focus is on "Brut Nature" (no dosage added) sparkling wine production, they also produce some very interesting still wines. In their chalky, high-altitude vineyards (above 2,400 feet for their highest vines, among the highest in the Penedès D.O.), Xarel-lo, Macabeo, Parellada, Chardonnay and Pinot Noir thrive and pick up an incredible minerality, which makes these wines wonderfully distinctive and very exciting to drink.

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Staff Image By: Ivan Diaz | K&L Staff Member | Review Date: 3/8/2018 | Send Email
A beautiful "ancestral" style from Loxarel is made organically and biodynamically, with minimal sulfur addition, and no sugar dosage. The end product (100% Xarel-lo) is a fully energetic, very dry bottle of fine bubbles, juicy apple flavors, chalky, gravelly minerality, and an unexpected but compelling (and kinda funky) hint of truffle mushroom. A great wine for anyone looking for more "natural" bubbles.

Staff Image By: Joe Manekin | K&L Staff Member | Review Date: 12/14/2017 | Send Email
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, I tasted a few of the bubblies from Loxarel at a Spanish wine 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.

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Other White Wines



- With more land under vine than any other country in the world, Spain is the great sleeping wine giant. In recent years, a great deal of money and passion has been poured in the burgeoning Spanish wine industry, helping to improve quality among its vast array of wines from sparkling Cava to Sherry to Rioja Gran Reserva. The most important red-wine-producing regions are Rioja, Ribera del Duero and Navarra in the north and Priorat and Penedes in the northeast.


Alcohol Content (%): 12.5