Organic, biodynamic. 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, so the first bottles have less sediment than the last (just a heads up here!). 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.

Biodynamic. 100% Macabeu. L’Ermot typically is made from a special 1ha, 80 year-old parcel planted on clay-calcaire in 1942, done with green cover since 2008. However, in 2020, due to serious mildew, and in ’21 year due to severe drought, the L’Ermot vineyard was blended with another single-vineyard parcel of Macabeu called Gana, immediately next to Toni’s house—Gana was planted 1965 on sandy loam, done with green cover since 2014. Both heritage vineyards give naturally low yields and very small, concentrated grapes. Given this concentration, L’Ermot is always made direct press, but in both ’21 and '22 due to the drought, and seeing as many of the fermentations at La Salada had been difficult, this wine had 24 hours of skin maceration before ferment to try to obtain more yeast from the skins. The Macabeu from both plots was then pressed, co-fermenting in a stainless steel tank and remained there until bottling. Unfined, unfiltered, zero SO2 added. Softly aromatic, citrus blossom and salt wash. A delicate expression of this aromatic variety.

Biodynamic. 100% Sumoll. Sourced from a previously abandoned vineyard of 1 ha, planted over 90 years ago, that Toni has nursed back to health. Located in Castelladral at 600 m tall, the vineyard was originally densely planted to be worked by horse. Calcareous clay soils. Manual harvest in 10 kg boxes with manual selection in the vineyards. Part whole cluster and part crushed with the feet, put in open amphora, where spontaneous fermentation and maceration takes place for 2 weeks. The wine is then pressed in put into 2 amphoras for 8 months. Bottled on the lunar cycle with no filtration, fining, addition of SO2, or any other product.

Biodynamic. A field blend of Catalan native varieties, both red and white: Sumoll, Roigenc, Mandó, Cannonnau, Monica, Torbat, Parellada and Xarel·lo. The vineyard was planted in 2006 in calcareous clay soil. Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. The grapes are chilled down and 90% of them are direct pressed. The other 10% is macerated for 4 months with virtually no extraction to limit color and tannins. Indigenous yeasts and no additions; unfined/unfiltered. Fermented and aged in stainless steel.

Biodynamic. A field blend of Catalan native varieties, both red and white: Sumoll, Roigenc, Mandó, Cannonnau, Monica, Torbat, Parellada and Xarel·lo. The vineyard was planted in 2006 in calcareous clay soil. Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. The grapes are chilled down and 90% of them are direct pressed. The other 10% is macerated for 4 months with virtually no extraction to limit color and tannins. Indigenous yeasts and no additions; unfined/unfiltered. Fermented in stainless steel and bottled near the end of fermentation to capture CO2. There’s a bit of grip on the sparkler this year – very pretty, delicate or rose-like fruit and flowers, but notable tannic structure coming from the Sumoll!

Biodynamic. 100% Malvasia de Sitges. This single vineyard is a special plot, surrounded by forests and a grove of almond trees, from which it derives its name, ‘Under the Almonds.’ Highly sand-dominant soils mean that even though the vineyard is relatively young, planted in 2013, the vineyard gives concentrated and powerfully aromatic fruit. Toni and Anna also say it’s one of their favorite vineyards because of how close it feels to the rest of nature: one can always hear the birds singing in Ametllers. The Malvasia de Sitges sees two weeks’ worth of maceration, 80% of the fruit done whole-cluster and foot-pressed, 20% destemmed. Fermented in stainless steel, rested in tank until bottling. Unfined, unfiltered, zero SO2 added. The most kaleidoscopic of the La Salada wines: jasmine, tangerine, sandalwood, sand, gardenia. Ametllers still manages to be light, nimble, and refreshing on the palate, despite its beguiling aromatics we might normally associate with a saccharine quality or weight.

Biodynamic. 75% Xarel.lo, 25% Sumoll. The Sumoll is drawn from a stony and sandy young vineyard planted in 2006; the Xarel.lo taken from a calcareous clay plot planted in 2012. Both varieties were macerated together; around 70% of the wine was done whole-cluster, 30% destemmed. Co-fermented in stainless steel, aging in tank for seven months. Unfined, unfiltered, zero SO2 added. Light in body, easy-drinking, but with a touch of tannic structure hailing from the Sumoll. Herbal, with a touch of garrigue and wilderness.

Biodynamic. 100% Xarel.lo. This single vineyard wine is located at the top of a very rocky ridge called La Sierra de Can Rossell (or La Serra in Catalan). La Serra is a southwest-facing, 1ha plot planted in 2008; it is surrounded by olive trees and river stones are prominent throughout its clay-calcaire soil. Two weeks’ worth of maceration, 80% destemmed, with 20% of the fruit done whole-cluster and foot-pressed. Fermented in stainless steel tanks, left in tank until bottling. Unfined, unfiltered, no SO2 added. First produced in 2018. Herbal, subtle, shimmery with minerals, not nearly as weighty and round as Xarel.lo in the Penedès can be.

Biodynamic. 45% Parellada, 50% Macabeu, 5% Xarel.lo. Direct pressing and co-ferment for one month inside a cairons, a large, old-school Catalan underground fermenter lined with tile, used by previous generations of La Salada family and recovered in 2018. Kept in the cairons for four months’ aging after ferment. 5% of Xarel.lo macerated on the skins for two weeks. Both the Pagès Content blanc and orange come from the same plots of vineyards each year, though percentages vary. Both wines are always based on Macabeu, Xarel.lo and Montònec (Parellada); these are the majority of the vineyards at La Salada. 2021 was a drought year, so more Macabeu and Montòneg were used than Xarel.lo in this bottling—the former are planted on more fertile soils and have better yields in water-strained years. In general, the Pagès Content wines are meant to honor the Catalan farming families of the past who worked the land as a vocation with enthusiasm and love. They’re the inspiration for these easygoing wines, based on whichever fruit the year grants. Unfined, unfiltered, zero SO2 added.

Biodynamic. 85% Macabeu, 10% Xarel.lo, 5% Sumoll. Two weeks’ worth of whole-cluster fermentation and maceration; afterward, pressed off to finish fermentation inside a cairons, a large, old-school Catalan underground fermenter lined with tile, used by previous generations of La Salada family and recovered in 2018. Aged for six months in stainless steel tanks afterward. Both the Pagès Content blanc and orange come from the same plots of vineyards each year, though percentages vary. Both wines are always based on Macabeu, Xarel.lo and Montònec (Parellada); these are the majority of the vineyards at La Salada. In general, the Pagès Content wines are meant to honor the Catalan farming families of the past who worked the land as a vocation with enthusiasm and love. They’re the inspiration for these easygoing wines, based on whichever fruit the year grants. Unfined, unfiltered, zero SO2 added.

Biodynamic. 40% Ull de llebre, 40% Merlot, 20% various local red varieties (Sumoll, Rogenc, Cannonnau, Mònica,Torbat, and more, a Mas Candí parcel planted in 2005). The Ull de Llebre and Merlot were fermented together and are from two different plots. The 20% of local red grapes are typically found in the Roig Boig cuvée: about 400L didn’t fit into the one large Roig Boig tank; so they blended it together with the Ull de Llebre and Merlot, resulting in a fresher wine they liked for the Pagès Content bottling. 50% destemmed, 50% whole cluster fermentation for two weeks, both performed in stainless steel tanks. In general, the Pagès Content wines are meant to honor the Catalan farming families of the past who worked the land as a vocation with enthusiasm and love. They’re the inspiration for these easygoing wines, based on whichever fruit the year grants. Unfined, unfiltered, zero SO2 added.

Biodynamic. 98% Sumoll, 2% other native red varieties. A new single-vineyard wine that is in homage to an old vineyard, Els Maçaners. ‘La Filla del Maçaners’ is a 2014 selection massale planting of the original Els Maçaners vineyard in the village of Castelladral—a centenarian vineyard of Sumoll with a small smattering of other extremely rare local varieties interplanted (Bertrol, Carregarucs, Pansera, others...). Previously, La Salada had produced a red wine from off this Maçaners vineyard, but the old farmer who owns it is unable to continue in its possession; however, he did give winemakers Toni and Anna the go-ahead to take cuttings from its rare vines. Now they have ‘the Daughter of Maçaners,’ which will become a new heritage vineyard for the winery. All fruit is done whole-cluster, foot-stomped, with two weeks fermenting in open amphora; it’s then pressed off and aged in closed amphoras for another six months. Sumoll is an intensely rustic and tannic grape—we liken it to the Catalan Nebbiolo, but from the Alto Piemonte—and it shows in this concentrated, wild fruit. Not a red for quaffing; an ageworthy and meditative version of one of the Penedès’ most ancient varieties.

Biodynamic. 100% Garnatxa Blanca. The fruit for this wine is drawn from two different vineyard sources, one called ‘La Barraca de l’Avi,’ a tiny parcel of 300 vines planted in 2011, as well as from the L’Ermot vineyard, which is also home to Toni’s eponymous Macabeu. The Garnatxa Blanca in the L’Ermot vineyard was planted in 1946. Both sites are on the Penedès typical calcareous clay soils. All of the fruit was crushed by foot; 50% was fermented in amphorae for two weeks, and 50% was fermented in stainless steel tanks for two weeks. After pressing, both lots were combined and rested in stainless steel for seven months. Unfined, unfiltered, zero SO2 added. Avi was Toni’s grandfather; the parcel and wine are named for the hut in which he kept his farming tools and would take refuge from the vineyards when weather was bad.