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

Cava ‘Indomable’ Brut Nature

Varietal: Xarel-lo

Color: Sparkling White

Farming Practice: Biodynamic

Biodynamic. 50% old vine Xarello, 50% old vine Sumoll. Limestone soil. Direct press. 48+ months on the lees. Indomable’s Xarello limestone backbone braces and envelops Sumoll’s bright acidity and spice.

Cava ‘Prohibit’ Brut Nature

Varietal: Sumoll

Color: White

Farming Practice: Biodynamic

Biodynamic. Rosado. 100% old vine Sumoll. Limestone soil. 48+ months on the lees. Zero dosage.

Cava ‘Segunyola’ Brut Nature

Varietal: Xarel-lo

Color: Sparkling White

Farming Practice: Biodynamic

Biodynamic. Blanc de Blanc of 100% old vine Xarello. Crushed and 1 day of skin contact before pressing. Native primary fermentation in steel with ageing on lees for __ months. Then secondary fermentation with 48+ ageing before disgorgement. Zero dosage. 1 day of skin contact. 48+ months on the lees

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.

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