Ramón Jané

Viticultor Ramón Jané creates forward-thinking, soulful wines that showcase his intuitive skill as a farmer, the excellent quality of his fruit, and which push the boundaries of tradition in his native Penedès. Ramón is a viticultor, or winegrower, in the purest sense, tending his families’ vines with vision, wisdom, and care.

In addition to Mas Candí (Ramón and his best friend / oenologist Toni Carbó’s label), Ramon started bottling under his own name in 2019 for his most avant-garde wines.  Viticultor Ramón Jané opens the door to building a brand that demonstrates the truth of what’s been the case all along.  Mas Candí is Ramón and Toni’s visionary intellectual oeuvre, both defining and setting the bar for the best of what’s currently emerging from the Penedès. Viticultor Ramón Jané is a joyful, pure expression of wines, reflecting things we love about Ramón himself: clear, pure, observant. They both come together to make wines that will surely be considered some of emerging benchmarks of the Penedès.


Wines

Baudili (aka Tinc Set Still)

Varietal: Xarel.lo, Parellada

Color: White

Farming Practice: Biodynamic

Biodynamic. 76% Xarel·lo, 12% Parellada, 12% Macabeu, from vineyards between 10-25 years of age. This is a classic blend usually used when making Cava—Parellada for acidity and Macabeu for fruit and flowers; elegant and pithy Xarel.lo forms the core. It’s the winery’s argument for high-quality still white wines in the region, instead of what would normally be made into sparkling. (You can think of it as though they bottled vin clair!) Direct press, stainless steel. No SO2 added.

Cabories

Varietal: Mandó, Sumoll, Xarel-lo

Color: Red

Farming Practice: Biodynamic

Biodynamic. 50% Mandó, 40% Sumoll, and 10% Xarel·lo, from calcareous-clay vineyards of around 10 to 50 years of age. Sumoll is direct-pressed; Xarel.lo and Mandó are macerated on skins for a little over two weeks. A light, vivid rendition of native varieties of the Penedès, like a Catalan Beaujolais with more joy, less brooding. Co-fermented in stainless steel tanks. No SO2 added.

Mandó ‘Cap de Pardals’ Methode Ancestral

Varietal: Mandó

Color: Red

Farming Practice: Biodynamic

Biodynamic and Certified Organic. 100% Mandó. Methode Ancestrale. From estate vineyards of calcareous clay soils. Vineyard planted in 2001 with Cabernet Sauvignon and was grafted with Mando in 2018. 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. Aged on lees in bottle for 18 months. No SO2 added. 80 cases made.

Ovella Negra

Varietal: Parellada, Malvasia

Color: White

Farming Practice: Biodynamic

Biodynamic. 50% Parellada, 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: Xarel.lo, Parellada

Color: White

Farming Practice: Biodynamic

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