Roig Boig
A wild field blend of ancient Catalan varieties—Sumoll, Roigenc, Mandó, Cannonau, Monica, Torbat, Parellada, and Xarel·lo—planted together in 2006 on calcareous clay soils. Reds and whites grow side by side, part of an experimental vineyard farmed biodynamically with a true minimal-intervention approach: no tilling, no chemical inputs, and a focus on building living, balanced soils.
Hand-harvested in small 10kg boxes, the fruit is carefully selected in the vineyard and chilled before pressing. About 90% of the grapes—even the reds—are direct pressed, while the remaining portion sees a gentle four-month maceration with almost no extraction, keeping the color light and the tannins soft. Fermented with native yeasts and aged in stainless steel, with absolutely nothing added—no adjustments, no SO₂.
The result is bright, lifted, and quietly complex: wild herbs, citrus peel, tart red fruit, and a subtle earthy edge. Light on its feet but full of character, a wine that captures the energy of the vineyard more than any single grape.
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.
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Description
A wild field blend of ancient Catalan varieties—Sumoll, Roigenc, Mandó, Cannonau, Monica, Torbat, Parellada, and Xarel·lo—planted together in 2006 on calcareous clay soils. Reds and whites grow side by side, part of an experimental vineyard farmed biodynamically with a true minimal-intervention approach: no tilling, no chemical inputs, and a focus on building living, balanced soils.
Hand-harvested in small 10kg boxes, the fruit is carefully selected in the vineyard and chilled before pressing. About 90% of the grapes—even the reds—are direct pressed, while the remaining portion sees a gentle four-month maceration with almost no extraction, keeping the color light and the tannins soft. Fermented with native yeasts and aged in stainless steel, with absolutely nothing added—no adjustments, no SO₂.
The result is bright, lifted, and quietly complex: wild herbs, citrus peel, tart red fruit, and a subtle earthy edge. Light on its feet but full of character, a wine that captures the energy of the vineyard more than any single grape.
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.
