Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Location: Spain, Catalonia
Winemaker: Toni Carbó
Grapes: Sumoll, Roigenc, Mandó, Cannonnau, Monica, Torbat, Parellada, Xarel·lo
Soil: Calcareous clay
Winemaking: Organic & Biodynamic. A field blend of Catalan native varieties, both red and white: 22% Montònec+22% Macabeu+18% Xarel.lo+21% Sumoll +12% Monastrell +5% (Roigenc, Mandó, Cannonnau, Mònica, Torbat, Malvasia de Sitges). The vineyard was planted in 2006 in calcareous clay soil. Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. The grapes are chilled down and 90% of them are direct pressed. The other 10% are red grapes which are macerated for 20 days with virtually no extraction to limit color and tannins. Indigenous yeasts and no additions; unfined/unfiltered. Fermented in stainless steel and bottled near the end of fermentation to capture CO2.
From the Importer Cœr Wine Co: 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.
Location: Spain, Catalonia
Winemaker: Toni Carbó
Grapes: Sumoll, Roigenc, Mandó, Cannonnau, Monica, Torbat, Parellada, Xarel·lo
Soil: Calcareous clay
Winemaking: Organic & Biodynamic. A field blend of Catalan native varieties, both red and white: 22% Montònec+22% Macabeu+18% Xarel.lo+21% Sumoll +12% Monastrell +5% (Roigenc, Mandó, Cannonnau, Mònica, Torbat, Malvasia de Sitges). The vineyard was planted in 2006 in calcareous clay soil. Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. The grapes are chilled down and 90% of them are direct pressed. The other 10% are red grapes which are macerated for 20 days with virtually no extraction to limit color and tannins. Indigenous yeasts and no additions; unfined/unfiltered. Fermented in stainless steel and bottled near the end of fermentation to capture CO2.
From the Importer Cœr Wine Co: 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.