Malvasia de Sitges is one of those obscure grapes that is very specific to a particular place; Sitges, just south of Barcelona. The grapes are foot-crushed and sit on their skins for ten days in clay tinajas - Spanish amphora. The resulting wine has soaring aromatics and a resinous, pine-y quality. It's all tinned peaches, ginger and prickly white grapefruit with a herby, medicinal lilt. If you're a fan of the floral Italian orange wines by the likes of La Stoppa or Farnea then we think you'll find much to enjoy here.
Toni Carbó made a name for himself via his collaboration with good friend Ramón Jané as Mas Candi, opting to make their own wines after decades of their families selling grapes to Cava houses. Mas Candi became famous for delicious low intervention Penedés wine, however in 2012 Toni and his wife Anna decided to go further and create their own project. La Salada is a homage to Toni’s great grandfather and the grapes for all of its 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. Most of these vines were planted 80 or more years ago. Toni and Anna continue in the tradition of Toni’s grandfather making singular wines without any additions whatsoever and without fining or filtration, at times following the old Catalan tradition of vi brisat - white wines like this one, made with skin contact. These are wines that sing of where they’re from, of tradition as well as the future, and most of all of the complexity of fruit that vines cared for and untreated for generations give.