"Toni Carbó built Mas Candí with his best friend and business partner Ramón Jané before starting Celler La Salada in 2012. His family’s estate soils ring with life; they’ve been farmed sustainably for generations, untouched by chemicals. Their vineyards are 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.

100% Xarel.lo. ‘La Bufarella’ is a single vineyard of 1.1ha, planted in 1982 and located between Pla del Penedès and Subirats on a steep north-facing slope—it’s one of La Salada’s prime vineyards. 95% destemmed, 5% whole cluster, six months’ worth of maceration. Natural fermentation with no additions in stainless steel tanks. Aged in steel and bottled with the lunar calendar directly from tank without filtration or racking. La Bufarella is a vibrant, expressive version of what Xarel.lo can be, not as robust and opulent as the variety can also demonstrate. Light, stone-fruited, and gently mineral." - Coeur Wine Co.