Mas Candi was born from a group of growers, Ramon Jané, Mercè Cuscó, Toni Carbó, and Ana Serra, who wanted to change the narrative surrounding Penedès. Rather then selling their fruit to Cava houses they wanted to make their own wine. In 2006, they began to shift to natural farming, chemical inputs have been eliminated & the emphasis is on gentle, manual handling of fruit throughout the process. The goal is to produce both serious and more playful still wines from local, nearly forgotten varieties.  Light and fresh, with tons of mouthwatering salinity. If you like Muscdet or Chablis, this is a fun new exploration.

Pairing: fresh seafood, grilled octopus, garden salads

Grape: Xarel.lo

Soil: Limestone 

Viticulture: Biodynamic