A reliable aperitif, this Spanish sparkler will give you all the Champagne feels. Both the nose and the palate showcase dried fruit aromas of pear, apple and melon, complemented by refreshing bubbles and high-toned acidity that brings a zesty hint of orange. A satisfyingly bubblesome affair.
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.
Soil Type: Calcareous Clay
Before the second fermentation, it rests for 6 months with its lees. The malolactic fermentation is spontaneous. Before disgorgement, it goes through the second fermentation in the bottle, and a minimum ageing of 4 years. No liqueur d'expédition is added to it.