Alcohol: 11%
Grape(s): 25% Cannonau, 25% Mandó, 15% Mònica, 15% Turbat, 10% Sumoll, 10% Xarel·lo
Localization: Penedès, Spain
Tasting Notes: La Salada Roig Boig is a juicy rose wine with complex aromas of red fruits, wildflowers, and balsamic notes. On the palate it is light, fruity and easy to drink. A smooth mid-palate and a very pleasant acidity that leaves you wanting more.
Notes: Roig Boig Tranquil is a natural, artisanal young rose wine. Hand harvested. Short maceration of one hour, soft pressed, fermented with indigenous yeasts in stainless steel, where it will age for 4 months on its fine lees. Bottled with no added sulfur; SO2
The Domain: 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.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
