Alcohol Grade: 11.5%
Aging/ Vinification: The two varieties are vinified together. Fermentation is carried out naturally from indigenous yeasts, without the need for any additives. Being an ancestral sparkling wine, the wine finishes its fermentation in the bottle. This is how the foam drink is produced, without the need for additional sugar or expedition liquor. Aged for a minimum of 8 months in the bottle before it is shipped.
Best to have it: 5-10ºC
Size: 750 ml
The Winery: Mas Candi
Mas Candi is a family winery steeped in 500 years of history. It is one of the oldest in the region. Located in the village of Las Gunyoles (45 minutes from Barcelona), the vines flourish on predominantly clay-limestone soil.
For 5 generations, the grapes of the Mas Candi estate were sold in cava houses (basically, the equivalent of Spanish champagnes). But in 2006, Ramon Jané, his wife Mercè and his childhood friend Toni Carbo (who took over his family’s vines in 2012 to foundLa Salada estate), decided to vinify their own wines.
Sensitive to biodiversity and natural balance, work in the vineyard and in the cellar is done by hand in order to respect the plant and the grape as much as possible (and of course without chemicals). Also attached to their terroir located at the entrance to the Garraf Massif Natural Park, they grow local old grape varieties almost disappeared.