Mas Candi

Ramón Jané broke 500 years of family tradition in 2006 by vinifying a portion of his grapes with his wife Mercé Cuscó and best friend/oenologist Toni Carbó as Mas Candí—they had always sold their crop to large cava producers. They remain grape growers first, farming biodynamically on the inland edge of the Garraf massif, and plan to keep their production limited. Over centuries of tasting, the Jané family has tailored their farming to focus on indigenous Xarel.lo, which grows best in their living calcareous clay soils.
“Ramón and Toni's intuitive, stylish expressions of Penedès redefine classic." - Andrew Yandall, Trumpet Wine

Wines

Cabories

Varietal: Mando, Sumoll, Xarel-lo

Color: Red

Farming Practice: Biodynamic

Biodynamic. 50% Mando, 40% Sumoll, 10% Xarel.lo. From vines ranging between 10-50 years old grown in calcareous clay. Harvested by hand in small boxes with subseqüent cold maceration. Mandó and xarel·lo macerated with the skins for 14 days. Spontaneous fermentation in stainless tanks. Aging 2 months in old barrels. Indigenous yeasts and no additions (zero SO2).

Cava ‘Indomable’ Brut Nature

Varietal:

Color: White

Farming Practice: Biodynamic

Cava ‘Prohibit’ Brut Nature

Varietal:

Color: White

Farming Practice: Biodynamic

Cava ‘Segunyola’ Brut Nature

Varietal: Xarel-lo

Color: White

Farming Practice: Biodynamic

Cava Brut Nature

Varietal: Xarel-lo, Parrellada, Macabeo

Color: White

Farming Practice: Biodynamic

Biodynamic. 60% Xarel.lo, 20% Macabeo, 5% Parellada, and 15% other indigenous varieties. From estate vineyards of calcareous clay soils. Hand-harvested in small lug bins, grapes are chilled and pressed. Spontaneous fermentation in stainless steel. Min ageing of 12 months on the lees before disgorging with no dosage.

Ovella Negra

Varietal: Parrellada, Malvasia

Color: White

Farming Practice: Biodynamic

Biodynamic. 50% Parrellada, 50% Malvasia. From estate vineyards of calcareous clay soils. Hand-harvested in small lug bins, sorting in the vinyard, grapes are chilled and pressed. Single fermentation in the bottle with indigenous yeasts and no additions. No SO2 added.

Tinc Set

Varietal: Xarel-lo, Parrellada

Color: White

Farming Practice: Biodynamic

Biodynamic. 50/50 Xarel.lo and Parrellada. 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. Fermentation in stainless steel with indigenous yeasts and no additions. No SO2 added.

Tinc Set Metode Ancestral

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 Desig

Varietal: Xarel-lo

Color: White

Farming Practice: Biodynamic

Biodynamic. 56 year-old bush-trained Xarel.lo, limestone @ 300 m. The Xarello for Desig grows on a limestone ridge overlooking Sant Sadurní d’Anoia which is blasted by cold winds, resulting in a long growing season. Picked, pressed, and given 24 hours of skin-contact before spontaneous fermentation in stainless steel. Aged for 7 months on the fine lees in stainless steel. 580 cs produced

Xarel.lo QX

Varietal: Xarel-lo

Color: White

Farming Practice: Biodynamic

Biodynamic. Old-vine Xarel.lo, limestone @ 300 m. The Xarel.lo for QX comes from 4 parcels they’ve picked out as being of particularly high quality. Picked, pressed, and given 12 hours of skin contact before spontaneous fermentation. Aged on fine lees primarily in amphora as well as several 500 liter used French oak tonneaux.

Press