Mas Candi

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).

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.

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

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

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.

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.

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.

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.

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

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.