Cellar La Salada

Cellar La Salada

Toni Carbó first founded Mas Candí with his best friend and business partner Ramón Jané and in 2012 Celler La Salada. The winery is located in Penedès, where Toní is the last of his family lineage to grow grapes. The founder of the winery was the grandfather who, after working for years under the boss, decided with other farmers to found a sort of cooperative. I purchased a few hectares of vines, in particular by taking appiamenti-minds on poor soils, very difficult to cultivate and began to produce wine that was sold in bulk. In the 1990s, Toni's family decided to close the cellar to go to town to work. When Toni reopened the cellar, Toni was intent on producing rich and full-bodied wines and therefore hired an oenologist. When he recommended such a high level of additives to him, Toni decided to change direction, and the turning point came when he participated in La Dive Bou-teille, a large natural wine salon held in the Loire Valley in France. Toní today cultivates a surface of over 20 hectares. In 2005, he started to reduce the use of pesticides in the vineyard and in 2012 he converted his vines into organic and produced his first natural wine for the market, without adding sulphites or oenological products, with the aim being to have the highest variety of life in the soil and create a natural balance within the environment. Its vineyards are bred with typical Spanish varieties such as Macabeo, Su-moll, Roigenc, Mandó, Cannonnau, Monica, ol Torbat, Parellada, and Xarel Ton vinification maintains many of the traditional techniques of the area. "My family has historically made wine in contact with the skins, we called it brisat wine". The cellar has been recently renovated a bit, but Toní has ​​preserved and still uses the underground tanks in which the wine was fermented, and also kept on a barrel dating back to 1955. His wines are generous, drinkable, and full-bodied also starting from the colorful labels.

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