Celler la Salada

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.
"Toni Carbó translates consistently translates his earthy charm into some of Spain's most exciting and expressive natural wine." - Andrew Yandell, Trumpet Wine

Wines

Macabeo ‘L’Ermot’

Varietal: Macabeo

Color: White

Farming Practice: Biodynamic

Biodynamic. 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.

Roig Boig

Varietal: Sumoll, Roigenc, Mandó, Cannonnau, Monica, Torbat, Parellada, Xarel·lo

Color: Red

Farming Practice: Biodynamic

Biodynamic. Sumoll, roigenc, mandó, cannonnau, monica, torbat, parellada and xarel·lo. This is a field blend (both red and white) of experimental varieties grapes. The vineyard was planted in 2006 with these ancient Catalan grapes in calcareous clay soil. 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. The grapes are chilled down and 90% of them (even the reds) are direct pressed. The other 10% is macerated for 4 months with virtually no extraction to limit color and tannins. Indigenous yeasts and no additions including zero SO2. Fermented and aged in stainless steel.

Roig Boig Metode Ancestral Penedes

Varietal: Sumoll, Roigenc, Mandó, Cannonnau, Monica, Torbat, Parellada, Xarel·lo

Color: Red

Farming Practice: Biodynamic

Biodynamic. A field blend of Catalan varietals (both red and white): Sumoll, Roigenc, Mandó, Cannonnau, Monica, Torbat, Parellada and Xarel·lo. The vineyard was planted in 2006 with these ancient Catalan grapes in calcareous clay soil. 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. The grapes are chilled down and 90% of them (even the reds) are direct pressed. The other 10% is macerated for 4 months with virtually no extraction to limit color and tannins. Indigenous yeasts and no additions including zero SO2. Fermented in stainless steel and bottled near the end of fermentation to capture CO2.

Sumoll ‘Macaners’

Varietal: Sumoll

Color: Red

Farming Practice: Biodynamic

Biodynamic. 100% Sumoll. Sourced from a previously abandoned vineyard of 1 ha, planted over 90 years ago, that Toni has nursed back to health. Located in Castelladral at 600 m tall, the vineyard was originally densely planted to be worked by horse. Calcareous clay soils. Manual harvest in 10 kg boxes with manual selection in the vineyards. Part whole cluster and part crushed with the feet, put in open amphora, where spontaneous fermentation and maceration takes place for 2 weeks. The wine is then pressed in put into 2 amphoras for 8 months. Bottled on the lunar cycle with no filtration, fining, addition of SO2, or any other product.

Tinc Set Metode Ancestral Penedes

Varietal: Xarel-lo, Parrellada

Color: White

Farming Practice: Biodynamic

Biodynamic. 50/50 Xarel.lo and Parrellada. Method Ancestral. From estate vineyards of calcareous clay soils. Vines between 10-25 years old. 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 chilled then pressed. Single fermentation in the bottle with indigenous yeasts and no additions. No SO2 added.

Xarel.lo ‘La Bufarella’

Varietal: Xarel-lo

Color: White

Farming Practice: Biodynamic

Biodynamic. 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, so the first bottles have less sediment than the last (just a heads up here!). 210 cs produced.

Xarel.lo ‘Vinya La Fusta’

Varietal: Xarel-lo

Color: White

Farming Practice: Biodynamic

Biodynamic. 100% Xarello. The La Fusta Vineyard was planted in 1988 and sits on calcareous clay soils. 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. Cold maceration then spontaneous fermentation in 50% second use chesnut barrels and 50% stainless steel. Aged for 6 months. Bottled with zero SO2.

Press