Simple, satisfying and thirst quenching fizz - and coming in at the right side of £20, this is a go-to. It’s the sparkling version on Baudili, which comes from the same base wine. It’s Xarel-lo & Parellada bottled during the primary fermentation, so think of it as pét-nat Cava if you will (although they’re not allowed to call it that). Brut nature, so fermented totally dry. Clean, brisk and generous.
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.