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(Currently Resting)
100% Xarel-lo
ABV 12%
pH 3.54
Unfiltered
No added sulfites. Natural sulfites. Indigenous yeasts.
La Bufarella is a 1.1-hectare single vineyard planted in 1982 on a steep, north-facing slope between El Pla del Penedès and Subirats. Hand-harvested in small boxes, with 95% destemmed and 5% whole cluster, the grapes undergo five months of skin maceration followed by seven months of natural fermentation and élevage in stainless steel. Made from organically farmed vines with no additions, the wine is bottled according to the lunar calendar directly from tank, without filtration or racking. Vibrant and expressive, La Bufarella offers a lighter, more mineral expression of Xarel·lo, with delicate stone fruit, freshness and gentle texture.
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100% Garnatxa Blanca
ABV 11%
pH 3.36
Unfiltered
No added sulfites. Natural sulfites. Indigenous yeasts
Grapes from the organically farmed vineyards in Penedès, combining fruit from two sites: La Barraca de l’Avi, a tiny parcel of 300 vines planted in 2011, and L’Ermot, where the Garnatxa Blanca vines date back to 1946. Both vineyards sit on the region’s characteristic calcareous clay soils. Hand-harvested in small boxes, the grapes are trodden whole by foot, with 50% fermented in amphora and 50% in stainless steel, both with fourteen days of skin maceration. The wines are then combined and aged in stainless steel for six months before being bottled unfined, unfiltered and with zero added SO₂. A vibrant, energetic orange wine with firm tannins, texture and freshness, it can be enjoyed now or cellared for several years. Only a limited 600 bottles are produced. The wine takes its name from Toni’s grandfather, Avi, and the small vineyard hut where he kept his tools and sheltered from the weather.
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100% Xarel-lo
ABV 10.5%
pH 3.43
Unfiltered
No added sulfites. Natural sulfites. Indigenous yeasts
La Fusta is a single vineyard planted in 1985 and organically farmed in the Penedès. Hand-harvested in small boxes, the whole grapes are trodden by foot before being destemmed and given forty-eight hours of skin maceration. The wine is then aged for twelve months in French oak barrels, developing a rich, full-bodied texture while retaining the natural freshness of Xarel·lo. Fresh and expressive, La Fusta opens with citrus aromas of lemon and tangerine alongside green apple, followed by a creamy, enveloping palate shaped by lees contact and a gentle mineral finish. A vibrant yet textured expression of native Penedès Xarel·lo.
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38% Xarel.lo, 12% Sumoll, 40% Monastrell, 5% Mandó, 5% Malvasia de Sitges
ABV 12%
pH 3.54
Unfiltered
No added sulfites. Natural sulfites. Indigenous yeasts
A vibrant blend of Xarel·lo, Sumoll, Monastrell, Mandó, and Malvasia de Sitges from organically farmed Penedès vineyards. Hand-harvested in small boxes, the fruit combines whole-cluster and destemmed maceration before co-fermenting naturally in stainless steel and resting for six months. Sourced from young vineyards planted between 2006 and 2012, the wines reflect stony, sandy and calcareous clay soils. Light-bodied and effortlessly drinkable, Con Barbas Y A Lo Loco balances freshness with gentle tannic structure from the Sumoll, alongside herbal, wild garrigue and earthy notes. A fresh, energetic expression of native Penedès varieties.
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100% Garnatxa Negra
ABV 11.4%
pH 3.47
Unfiltered
No added sulfites. Natural sulfites. Indigenous yeasts
From the rare Jep vineyard in Piera, Penedès, farmed organically by the Guilera family on distinctive slate soils. Toni was eager to work this patch of slate for its freshness, depth, and sense of place. The grapes are hand-harvested in small boxes, with 70% kept whole cluster and foot-trodden, and 30% destemmed. After eight days of maceration, the wine is fermented and aged for seven months in stainless steel tanks, allowing the purity and character of the fruit to shine. Unfined, unfiltered and made without added SO2, it is a truly vibrant, expressive and naturally textured example of Garnatxa Negra. A native grape of the Penedès, produced in a limited run of just 1,000 bottles. The whole-cluster fruit and gentle foot treading bring energy and structure while retaining the bright, juicy character of Garnatxa. With no oak, the wine stays focused on the vineyard, with the slate soils adding a distinctive mineral edge. A pure, low-intervention expression of Penedès Garnatxa.
WINEMAKER:
Toni Carbo
REGION:
Penedès, Catalonia, Spain
Founded:
2012
Farming:
Biodynamic, Organic
Size:
28 Hectares
Vine Age:
~80 Years
Having spent time with Toni Carbó in the vineyards and cellar at Celler La Salada, it becomes immediately clear that this is not just another natural wine project—it’s a deeply rooted continuation of family, land, and tradition in the heart of Penedès.
Toni first made his name co-founding Mas Candí alongside Ramón Jané, but La Salada, established in 2012, is something far more personal. This is his family’s land—worked for generations without chemicals, long before “organic” became a selling point. Walking these vineyards with Toni, you see soils that are alive: cover crops thriving between rows, no tillage, no herbicides, and a biodiversity that speaks to a genuinely regenerative approach to farming.
Toni is a fourth-generation grower, and over the past decade he has fully transitioned the family vineyards to organic farming, increasingly guided by biodynamic principles. His focus is simple but uncompromising: build life in the soil, and the wine will follow. He plants grains between rows to naturally regulate nitrogen and enhance soil health—small details that make a significant difference over time.
The vineyard is planted predominantly to native Xarel·lo, Macabeu, Sumoll, and Malvasia de Sitges—varieties that thrive in these limestone soils and Mediterranean conditions. Many of the vines are over 80 years old, delivering naturally low yields and incredible concentration without sacrificing freshness.
The vineyards sit around the village of Parellada, just west of Barcelona, where Toni’s great-grandfather once farmed a modest property known as La Salada. What struck me most hearing Toni tell the story was his grandfather’s instinct for land—buying parcels others overlooked: cooler sites, shaded exposures, and limestone-rich slopes near the river. There’s a quiet respect for Toni among the natural wine community across Europe. Several leading French vignerons working in low-intervention wine regularly source fruit from his vineyards—an indication of just how highly regarded his farming is.
In the cellar, the philosophy is just as pure. Toni has restored his grandfather’s original winery, and everything happens here: pressing, fermentation, élevage. There are no additions whatsoever—no sulfur, no corrections—and fermentations are spontaneous. Many wines see extended skin contact, echoing the traditional methods once practiced by local pagès (farmers), resulting in wines that are textured, energetic, and unmistakably alive.
Today, these plots are some of the most sought-after in the region, perfectly suited to producing fresh, mineral, and characterful wines that define traditional Vi Català.
La Salada now spans around 28 hectares, with Toni farming the majority and working closely with family and friends who share the same commitment to sustainable viticulture. Despite growing international demand, nothing about the approach feels scaled or compromised—it remains hands-on, thoughtful, and deeply connected to place.
What stays with you after visiting is the sense that these wines are not constructed—they’re remembered. They reflect how wine used to be made in Penedès: vibrant, unpolished, expressive, and full of life. Toni is now raising the fifth generation on this land, and if what he’s building today is any indication, the future of La Salada is in very good hands.