Grapes - Field Blend of Sumoll, Roigenc, Mandó, Cannonnau, Mònica, Torbat, Parellada, Xarel·lo, Macabeu, Malvasia de Sitges.
Region - Penedes, North East Spain
What it tastes like - Bone dry sparkling rose that oozes raspberries, thyme, sage and roses. A pure joy.
Winemaking - Directly pressed with 20% skin macerated 20
days to give a blush coloured wine, 1 months ageing on lees in stainless steel tanks, bottled before the end of fermentation as pétillant natural. Organic, Biodynamic and hand harvested with wild yeast and minimal intervention.
Producer - Before establishing La Salada in 2012, Toni Carbó built Mas Candí with his friend Ramón Jané. Toni farms 20 hectares of his family’s vines, making wine from just 5 hectares of select parcels, selling off the rest in bulk.
Having been farmed sustainably for generations by Toni’s father and grandfather, without chemicals and mechanical farming, the vineyards offer an pure expression soil and vine. The vineyards are on clay and limestone soils at 300m altitude, untilled, keeping cover crops, grasses, herbs and flowers to shade and keep
moisture in the soil and maintain biodiversity within the environment, lending complexity in the wines.
Toni makes no additions, sulphites included, to any of his wines, and is farming organically and practicing biodynamic methods. His wines are fresh, characterful and lively, continually working to make the best possible wines without sulphites. La Salada wines were made in the Mas Candí bodega until 2017, and there has been a clear influence and exchange of styles between.