About the wine
A collaboration between Toni Carbó of La Salada and nomadic vigneron Nuria Renom, two good friends and winemakers based in Penedès. Each contribute half of the fruit to this cuvée and vinify in Toni’s cellar.
Par Mac is an absolute zinger, giving citrus and tropical fruit in equal measures alongside palate cleansing bubbles and acidity to boot. One for the ice bucket on those warm Summer nights.
Made using Macabeu from Vinya de la Pixeta and Parellada from Can Barceló. The Macabeu is destemmed then macerated for 4 days and ferments to fully dry in stainless steel. Then the Parellada, which ripens much later, is pressed directly and the juice added to the Macabeu. Bottled and left 10 months on the lees in bottle before disgorging. Zing!
About La Salada
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.
