Biodynamic. 100% Malvasia de Sitges. Malvasia de Sitges is one of those obscure grapes that is very specific to a particular place; Sitges, just south of Barcelona. Sourced from a 5-hectare vineyard “Sota els Ametllers”, 10-year-old vines are planted on calcareous clay soil facing directly at south. The grapes are handpicked, foot-crushed and macerated on their skins for 2 weeks in clay tinajas - Spanish amphora. Fermented with native yeasts and aged in stainless steel tank for 6 months. Unfiltered & unfined with no additional sulfur.
Toni Carbó built Mas Candí with his best friend and business partner Ramón Jané before starting Celler La Salada in 2012. His family’s estate soils ring with life; they’ve been farmed sustainably for generations, untouched by chemicals. Their vineyards are 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. Toni’s old vines express Vi Català as it was when his grandfather made it: fresh, characterful, and lively. No additions, including sulfur, whatsoever in any of his wines and now biodynamics are being practiced.
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