When was the last time you had 100% Xarel-lo that wasn’t Cava? The QX has a lot going on — and that’s exactly why we sip it. Biodynamic grapes from four different vineyards are all aged in different oak barrels, creating true complexity. On the palate, baking spices and vanilla entwine with hints of fresh pineapple and toasted nuts, finished off with notes of brioche (our fave).
Having always sold their grapes to large cava producers, Ramón Jané and his wife Mercé Cuscó, along with oenologist Toni Carbó, broke 500 years of tradition in 2006 when they decided to vinify a portion of their grapes as Mas Candí. They are grape growers first and foremost, tending vineyards on the inland edge of the Garraf massif in Catalunya using biodynamic methods and keeping their production limited. “We adore these vines like children, as viticulture is a laborious act of love,” says Carbó.
- Farming Practices: Biodynamic
- Harvesting Method: Manual
- Soils: Limestone, calcareous clay and gravel
- Fermentation: Pressed and then given 24 hours of skin contact before spontaneous fermentation
- Yeast: Native
- Sulfur: 58mg/L of added sulphites
- Filtration: Unfined; Unfiltered
- Maturation: Aged on the lees for 8 months in a mixture of amphorae, stainless steel and acacia, chestnut and neutral French oak barrels