La Salada: The Spirit of Penedès in Natural Wine

In the heart of Pla del Penedès, Catalonia, lies La Salada, the project Toni Carbó and Anna Serra started in 2011 on family lands that have never been treated with synthetic chemicals. Following in the footsteps of Toni's grandfather and father, they decided to continue the winemaking tradition with a philosophy of absolute respect for the land, the environment, and the authenticity of the wine.

In the winery, work is done with minimal intervention. Fermentations are spontaneous, with no added sulfites, and traditional methods are employed to express the pure character of the fruit and the terroir. This artisanal dedication results in natural wines with soul, reflecting the landscape, history, and sensitivity of those who make them.

EL PAGÈS CONTENT RED
Among La Salada's wines, two creations stand out that embody this philosophy. The natural red, from the Vinya del Bosc and Cal Massana vineyards, combines Merlot (50%), Sumoll (20%), Xarel·lo (20%) and other varieties. Grown in clay-limestone soils, it is made with 50% whole grapes trodden by foot and macerated for 15 days in a clay vat, and another 50% destemmed and macerated. Subsequently, it ages for six months in cement tanks, resulting in a still, fruity, and juicy wine with 13.14% alcohol.

EL PAGÈS CONTENT WHITE

The natural white also comes from Pla del Penedès and is composed of Montònec (40%), Macabeu (40%), and Malvasía de Sitges (20%). The harvest is done manually in small boxes, followed by a 12-day maceration for the Macabeu and part of the Malvasía, while the rest is pressed directly. Fermentation, with indigenous yeasts, and aging, for six months in cement tanks, provide freshness and a crisp texture to a still, natural, and balanced wine with 11.09% alcohol.

La Salada's wines are the sincere expression of a territory, a family, and a way of understanding life: simple, authentic, and respectful of nature.