This is the sparkling version of their killer pale red also called Roig Boig. Only 3,000 bottles were produced. It’s bone dry with dazzlingly juicy raspberry, rose and thyme fruit, a gentle fizz and cool acidity. Pure pleasure.

Sumoll, roigenc, mandó, cannonnau, monica, torbat, parellada and xarel·lo. This is a field blend (both red and white) of experimental grape varieties. The vineyard was planted in 2006 with these ancient Catalan grapes in calcareous clay soil. The vineyard is not tilled, this is true minimal intervention agriculture. The objective is to have the highest variety life in the soil and create a natural balance within the environment. Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. The grapes are chilled down and 90% of them (even the reds) are direct pressed. The other 10% is macerated for 4 months with virtually no extraction to limit color and tannins. Biodynamic farming. Indigenous yeasts and no additions including zero SO2. Fermented and aged in stainless steel.

La Salada

Toni Carbo took over the family vineyard which he renamed “La Salada” in 2012. The vines have never known plowing and chemistry. A small corner of unspoiled wine-growing paradise, 40km from Barcelona, nestled in the shade, near a river, and dominated by limestone slopes. He is the 4th generation of winemakers in the family.

He converted the estate into biodynamics upon taking over the vines and is a big proponent of historical and local grape varieties. Toni is proud of his region and he is right! His partner Anna joined him in his adventure, and today the couple are raising the fifth generation to follow the path of the family. (Will the offspring have a choice?^^)

In the winery, Toni also perpetuates family traditions. He restored his grandfather’s cellar. And just like him, he uses no oenological product, especially no sulfites, and all the wines macerate with the skins. Each bottle of La Salada is the promise of a trip to Catalan land, a sip of family traditions.