Refugi Reserva Brut Nature - Loxarel

Refugi Reserva Brut Nature  - Loxarel

Refugi Reserva Brut Nature is a sparkling wine made using the Traditional Method and possessing extraordinary elegance; it is crafted from grapes grown at the Can Mayol estate in Vilobí del Penedès—a site steeped in history, situated on the grounds of a former Spanish Civil War airfield. The base wine is produced entirely on the estate, perfectly expressing the character of the terroir. A portion of the Xarel·lo ferments in 500-liter barrels, imparting greater complexity and aromatic depth. This is followed by a long aging period of 60 months on the lees within atmospheric cellars carved out of the old air-raid shelter built by the Republicans beneath the airfield. Each bottle is disgorged upon request to ensure maximum freshness and quality at the time of delivery. In the glass, it displays a luminous, pale straw-yellow hue that is both clear and elegant. The nose offers delicate aromas of dried fruit accompanied by subtle notes of toasted bread. On the palate, it captivates with its finesse, refined texture, pleasant freshness, and lively acidity that enhances its clean finish and persistence. It is recommended to serve the wine at a temperature between 4 and 6°C. Thanks to its structure and extended maturation, it is the ideal companion for substantial dishes, game, stews, and Mediterranean cuisine in general.

Service

We recommend tasting it at a temperature of 4/6° in a flute ballon glass. To be drunk immediately but will express its best in a few years. It is recommended to keep it in a horizontal position in a cool, damp and dark cellar.

Pairing

Excellent wine as an aperitif, with light first courses, with fish-based main courses, to be tried with sea bass tartare flavored with fennel.

Winery: Loxarel

The Loxarel winery was born from the vocation and innovative spirit of Josep Mitjans who, at the age of 16, made his first 1,000 bottles of cava, breaking with the tradition of the estate's wine production to incorporate one more step into the supply chain. It was 1985. After four generations in contact with the vineyard and the land, it was time to take another step in the production process. Josep studies Oenology and accepts the challenge of leading the conversion of the family winery. In 1987 he registered the Loxarel brand, which claims the value of the flagship variety of the house: xarel·lo. Two years later, Teresa Nin joins the company to take care of the administrative and commercial management of the brand, while Mitjans focuses on the technical management of the winery and vineyards.