Toni's easy-going table white. Veering into orange territory here as the Macabeu is blended with around 20% Xarel-lo that has been macerated on the skins for 7 months. This makes the tannic influence subtle - more a nice bit of grip - meaning this is a wine that can be drunk more than happily on its own. It's got plenty of juicy citrus fruit, lovely white peppercorn spice and a very mediterranean salinity.
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. 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.