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About the wine
Roig Boig, pronounced ‘Rodge Bodge’ (meaning ‘crazy red’ in Catalan) is pure pét-nat perfection. Candied fruit, wild flowers, unruly bubbles and all-round good vibes with this gloriously thirst-quenching fizz, which has arrived just in time for the return of the sunshine!
Made with a blend of no less than 10 native Catalan varietals, both red and white grapes, from vines grown on calcareous clay soil - think Xarel·lo, Sumoll, Mandó, Cannonau, Mònica, Turbat to name a few.
The grapes are hand-picked and 90% of them are direct pressed, the remaining 10% are macerated on the skins, giving the juice that inviting, blush-red hue.
The fermentation starts in stainless steel and finishes in bottle to trap those bubbles, pét-nat style. We love a field blend, giving us the best of both worlds with plenty of ripe red berry fruit sitting alongside citrussy notes and electric acidity.
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.
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