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Toni Carbó built Mas Candí with his best friend and business partner Ramón Jané before starting Celler La Salada in 2012. His family’s estate soils ring with life; they’ve been farmed sustainably for generations, untouched by chemicals. Their vineyards are not tilled; this is true minimal intervention agriculture. The objective is to have the highest variety life in the soil and create a natural balance within the environment. Toni’s old vines express Vi Català as it was when his grandfather made it: fresh, characterful, and lively. No additions, including sulfur, whatsoever in any of his wines and now biodynamics are being practiced.
100% Macabeo. The vineyard, over 70 years old, is located in Subirats on a north-facing slope and sits on deep soils with silt. The vineyard is not tilled, this is true minimal intervention agriculture. The objective is to have the highest variety life in the soil and create a natural balance within the environment. Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. Slowly pressed 24 hours for clearing and settling. Spontaneous fermentation in stainless steel tanks with no addition of SO2 or any other product. Aged in stainless steel on the lees for 6 months. All work in cellar including bottling (unfined & unfiltered) is done according to the lunar calendar. 180 cs produced.
BIODYNAMIC. NATURAL. VEGAN. BIODYNAMIC. LOW SULFITE.
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