Biodynamic Astrology.

Friday, June 13th, 19h.

4 biodynamic wines explained by their producer, Loxarel Viticultura Biodinàmica, paired with cheeses.

Musas Workshop

And the biodynamic wines from Loxarel Viticultura Biodinàmica.

A natural wine is the wine that seeks to minimize intervention in its process of production. During alcoholic fermentation, no commercial yeasts are added. Nor is sulfurous added for its conservation, since the only sulfurous is the one that occurs naturally in alcoholic fermentation.  It does not get filtered, clarified or corrected the sugar levels, acidity or color. France is leading the way and natural wine already has its recognition as “Vin Methóde Nature” by the French Ministry of Agriculture, the National Institute of Origin and Quality and the French Fraude Control Office. 

Organic wines carry a CCPAE certificate and the grape is certified as organic according to the European Union regulations. Everything that is not organic, both wine and vineyard, must be separated from what is ecological. Chemical fertilizers, pesticides and industrial herbicides are avoided in the production process. The use of sulfur is allowed but limited.

According to CCPAE data, more than a third of Catalan vineyards are already organic. This positions Catalonia as a state leader in organic production in general.

Biodynamic wines in the same way as organic wines, do not allow the use of chemical fertilizers, pesticides and/or industrial herbicides. Burial cow horns made with vegetable and mineral preparations are the substitutes for any chemical element. The use of indigenous yeasts, clarifiers of natural origin and adding sulfurous but with the DEMETER regulation (certifying body of biodynamic agriculture) is allowed.

Every day it coincides with one of the elements: earth, fire, air and water. The days are organized by days of fruit (preferable for the harvest), days of root, days of leaves and days of fear, where the vineyard should not be touched.

The Austrian philosopher Rudolf Steiner is the father of biodynamic agriculture. The stars influence production and everything is governed by an astronomical calendar.

Vegan wines are those suitable for vegans and wineries are also putting it more and more into practice.  If we understand veganism as a lifestyle and not only as a food, we will understand that the production of vegan wines is one where, for example, in the clarification process, egg albumin or casein (milk-derived protein) is not used in the elaboration process, any element from the animal world is not used.

The vegan wines bear their V-Label seal, a seal awarded by the European Vegetarian Union. However, at the moment there is no legislation listing the requirements that a wine must meet to be vegan.

 

Josep Mitjans imprints his personality on the organic and biodynamic wines of Loxarel, wines with soul that reflect the landscape of the Penedès. The connection with the land and respect for the land translate into dynamic, natural wines with a strong expression of the territory.

In 2011, Loxarel started a line of natural wines without sulfurous, made with minimal intervention and great work in the vineyard. This approach allows each bottle to transmit with purity the conjunction between man and nature. The following year, he recovered the use of amphorae, an ancestral method of more than 3,000 years. The Xarel·lo 2013, the first amphora wine of the winery, stood out for its creamy texture and mineral richness.

Loxarel sparkling wines, under the DO Clàssic Penedès, express the essence of the territory. The second fermentation takes place in a cava (cave) located in an old air-raid shelter of the Civil War, adding history and authenticity to the process.

Since 2002, the winery has been committed to organic farming and, three years later, adopts biodynamics, respecting lunar cycles and constellations. This philosophy seeks the balance between man and land, creating wines with identity, character and a deep connection with nature.

 

Loxarel – A pèl Ancestral.

Ancestral. Old Method, Pet Nat.

Xarel·lo.

Natural wines are made with great work in the vineyard and following the principles of minimal intervention in the winery.
It does not contain added sulfites.

Elaboration

Ecological and biodynamic viticulture.
Ancestral sparkling wine made from the old method (PET NAT), from a single fermentation, without adding sugars or yeasts. Fermentation begins in clay amphoras of 1,000 liters capacity with the skins of the grapes and ends in the bottle. It is marketed with cork and crown cap, in the most ancestral style.

Tasting note

View: Lightly murky, lemon yellow, with light golden tones. Very fine and well integrated bubble.
Nose: White flowers, almond, quince skin. After a few minutes in an open glass, notes of fennel and tangerine skin appear.
Mouth: Silky, broad, harmonious, with a saline memory. White fruit, like pear and green apple. Long and refreshing.

Service Temperature

4° to 5 a C

Pairing

It is perfect for all kinds of dishes, especially appetizers and pasta.

Loxarel – Barba-roja.

Ancestral

Sumoll, Red Xarel·lo and Grenache..

Natural wines are made with great work in the vineyard and following the principles of minimal intervention in the winery.
Old method (PET NAT).
It does not contain added sulfites.

Elaboration

Ecological and biodynamic viticulture.
Unique coupage made in the vineyard itself, manual harvest. Elaboration following the ancestral method, of a single fermentation that begins in clay amphoras of 720 liters of capacity with the own skins and ends in bottle. It is marketed without disgorgement, with its own natural mothers. Vineyards of height located at 700m with respect to sea level in the area of Pla de Manlleu. Clay soil, poor and calcareous, and with a very diverse undergrowth, surrounded by pines, oaks and some argelagues. Also with good presence of aromatic herbs such as thyme and rock tea. The fauna is varied and abundant.

Tasting note

View: Pale pink.
Nose: Subtle, delicate and floral, with notes of red blueberries.
Mouth: The height is present at all times and provides fresh notes, with a good acidity.

Service Temperature

4° to 6 a C

Pairing

Perfect for the appetizer for its fresh and light character, and combines very well with smoked and tender cheeses.

Loxarel – A pèl Blanc.

Xarel·lo.

Natural wines are made with great work in the vineyard and following the principles of minimal intervention in the winery.
It does not contain added sulfites.

Elaboration

Ecological and biodynamic viticulture.
Xarel·lo from the Can Mayol estate, located at an altitude of 250 m. Manual harvest in boxes, choosing the healthiest grain and treating it with great care. Fermentation and subsequent refinement in clay amphorae with the whole grain to take advantage of the antioxidative qualities of the tannins of the fruit skin. Wild wakes. It does not contain added sulphur. It has not undergone any clarification or filtration treatment.

Tasting note

View: Old gold color; sometimes cloudy (not filtered).
Nose: Reminiscences of hive, honey, and aromas of forest herbs, above all, thyme.
Mouth: Very fresh entry, good acidity, concentration, complex, fleshy and powerful.

Service Temperature

4° to 6 a C

Pairing

Due to its structure and complexity, it invites you to take it alone. Ideal to share with curious and wine lovers. Recommended to accompany Japanese cuisine (Sushi).

Loxarel – A pèl Negre

Grenache and Merlot.

Natural wines are made with great work in the vineyard and following the principles of minimal intervention in the winery.
It does not contain added sulfites.

Elaboration

Ecological and biodynamic viticulture.
Fermentation and aging for 6 months in 1000-litre clay amphorae. We want to find the expression of varieties, intensity, territory and authenticity. Grenache and merlot vineyards at more than 700m above sea level, in the village of Selma.

Tasting note

View: Dark red color ripe cherry, very intense layer.
Nose: The first sensation is the expression of the varieties. After moving it a little with the glass, we see a symphony of black fruit and nuts such as hazelnut and almond.
Mouth: Freshness and intensity. The tannins are present but in a friendly way, with a clear predominance of the fruit.

Service Temperature

14°C

Pairing

Red and white meats without strong sauces. Birds with any type of cooking, especially partridge and mountain rice.