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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% Xarello. The vineyard , just 1.1 ha, was planted in 1982 and is located between Pla del Penedès and Subirats on a steep north-facing slope. 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. Grapes are cooled to 4º C for 24 hours then macerated with the skins for 6 months. Natural fermentation without adding yeast, or SO2, or any other product; in stainless steel tanks. Aged in steel and bottled with the lunar calendar directly from tank without filtration or racking with SO2. Approx annual production: 200-250 cs.
NATURAL. MINIMAL INTERVENTION. BIODYNAMIC. ORGANIC. LOW-SULFITE.
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