About Celler La Salada

• Background: Founded in 2011 by Toni Carbó and Anna in Parellades, El Pla del Penedès, Celler La Salada builds on Toni’s family legacy of chemical-free farming. Toni, who also co-founded Mas Candí with Ramón Jané, started La Salada to revive his grandfather’s natural winemaking traditions. The winery, named after his great-grandfather’s house, focuses on biodynamic, zero-sulfur wines that express the Penedès terroir.

• Wines: Specializes in still and sparkling wines from native varieties like Xarel·lo, Macabeu, Sumoll, Malvasia de Sitges, and Montònec (Parellada). Key wines include:

  • Sota Els Ametllers (Malvasia de Sitges): Skin-contact white, peach blossom, and jasmine notes, aged in clay tinajas.

  • La Bufarella (Xarel·lo): Single-vineyard, vibrant, and mineral-driven, with 5 months’ skin maceration.

  • L’Ermot (Macabeu): From old vines, clay-calcaire soils, fresh and floral.

  • Pagès Content Blanc/Orange (Xarel·lo, Macabeu, Montònec): Co-fermented in traditional Catalan cairons, easygoing, and rustic.

  • La Filla del Maçaners (Sumoll, rare varieties): From a heritage vineyard, aged in amphora, structured, and earthy.

• Production: Farms ~5 hectares of hillside vineyards, untouched by chemicals for generations, using biodynamic practices (lunar cycles, minimal tillage, natural balance). Wines are unfined, unfiltered, and fermented with wild yeasts in stainless steel, clay amphora, or cairons. Production is small, with some wines in limited batches (e.g., 500 cases).

• Style: Fresh, characterful, and lively, reflecting “Vi Català” as Toni’s grandfather made it—pure, floral, and mineral-driven, often compared to natural wines of yesteryear.