Toni Carbó made a name for himself through his collaboration with good friend Ramón Jané as Mas Candi, opting to make their own wines after decades of their families selling grapes exclusively to large Cava houses.
Mas Candi became famous for delicious and expressive low intervention Penedés wine, however in 2012 Toni and his wife Anna
decided to go further and create their own project, La Salada.
It’s an homage to Toni’s great grandfather and the grapes for all of the La Salada wines come from plots that Toni’s great grandfather bought from the wealthy landowner in order to improve his family’s lot in what was then a more or less feudal system.
These were the poorest plots and the vines have been grown organically and never treated with chemicals. Many of these vines were planted 80 or more years ago.
La Fusta comes from a single plot of Xarel-lo planted in 1985, surrounded by forest on two sides and a stream (which is the namesake for the Bodega La Salada) on the other, so there is no cross contamination of fertilisers or pesticides from any neighbouring
The whole bunches are kept in a cool room at about 6 degrees for 24 hours before they are pressed directly. The must is passed to an old 1000 litre chestnut barrel to undergo fermentation. The wine stays in chestnut barrel for two months before being racked to
Bottled in June with no additions.
Grapes: Xarel-lo (100%)
Soil type: Limestone and clay with alluvial deposits
Age of vines: 35 years
Production: 1,200 bottles
Sulfites added: none
La Salada - La Fusta
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