Viticultor Ramon Jane

Viticultor Ramon Jane creates forward thinking, soulfully gratifying wines that showcase the intuitive brilliance of his superb biodynamic fruit and push the boundaries of tradition in his native Penedès. Ramon is a viticultor, or winegrower, in the purest sense, tending his families vines with vision, wisdom, and care, shepherding them to their polished, delicious bottled state with restrained technique and patience. In addition to Mas Candi (Ramon and his best friend / oenologist Toni Carno’s label), Roman starts bottling under his own name in 2019 for his most avant-garde projects.  Viticultor Ramon Jane opens the door to building a brand that demonstrates the truth of what’s been the case all along.  Mas Candi is Ramon and Toni’s visionary intellectual oeuvre, both defining and setting the bar for the best of postmodern Penedès.  Viticultor Ramon Jane is the soul of Ramon: contemplation, birdsong, observation.  They also both come together to make some of the most exciting new classics of Penedès.  They pushed the envelope in the mainstream, and now they push it in gloustream, together and separate.

Wines

Baudili (aka Tinc Set Still)

Varietal: Xarello, Parellada

Color: White

Farming Practice: Biodynamic

Biodynamic. 50/50 Xarel.lo and Parellada. 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.

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).

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 Metode Ancestral

Varietal: Xarello, Parellada

Color: White

Farming Practice: Biodynamic

Biodynamic. 50/50 Xarel.lo and Parellada. 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. Spontaneous fermentation begins in stainless steel and then finishes in the bottle. No SO2 added.

Press