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About the Wine
Simple, easygoing white with bags of zesty citrus. It’s a blend of Xarel-lo & Parellada that is cold-pressed and fermented in steel, which keeps the wine squeaky clean and very drinkable. There are some nice floral, peachy notes and a pleasing salinity - think of it as a still Cava.
About Ramon Jané
Ramon Jané began Mas Candi in 2006 with his good friend Toni Carbó, using their family’s vineyards to produce their own wines, effectively breaking the tradition of selling their entire production to the large Cava houses. Mas Candi focussed on grower Cavas and still wines, sustainably farmed and ethically produced, always from organic viticulture. In 2016 Ramon decided to go one step further and produce his own line of wines under his own name, from his family’s vines, made with no additions whatsoever - pure grape juice, wild fermented and with no added sulphur. These are wines made from his family’s vines, only indigenous varieties and reflect its terroirs and history perfectly. This fertile Mediterranean region, on clay and calcareous soil, the wines are ripe and concentrated but with freshness, minerality and salinity. Ramon is particularly interested in reviving almost extinct indigenous varieties which is why you’ll find an emphasis on little known varieties such as Sumoll, Mandó and Malvasia de Sitges as well as the local champions Xarel-lo, Macabeu and Parellada.