Mas Candí was built in 2006, thanks to the union of four young winegrowers who wanted to make their own wines from the vineyards that their grandfathers planted.
With utmost respect for the surroundings and seeking complicity with the landscape, they work with native varieties in an organic way, recovering old Catalan grapes that are almost extinct.
Mas Candí has over 55 hectares of their own vineyard, located right next to the Natural Park Massís del Garraf. Therefore, they have different terroirs, altitudes and microclimates, to vinify the different grapes that have grown in the most ideal conditions.
Mas Candí Brut Nature is a cava made with Xarello, Maccabeu and Parellada from their own vineyards planted on clayey-calcareous soils.
After the manual harvest, they perform the first alcoholic fermentation with native yeasts. After the second fermentation in the bottle, and a minimum ageing of 24 months, they perform the disgorgement without adding liqueur d'expédition.
Mas Candí Brut Nature is a fresh and light cava. The notes of Mediterranean white fruit stand out, with light notes of bakery. In the mouth, it is very dry, with persistent but elegant bubbles.
SightA pale, straw-yellow colour with slight gold reflections. Very bright, with fine, slow and persistent bubbles.NoseA medium-high intensity, fresh and expressive nose in which aromas from the fruit, herbal and floral notes and light nuances from its ageing stand out.TasteThis cava is fruity, smooth and fresh on the palate, with a very balanced citrus acidity. It is very long in the mouth, as is the finish. Very clean.
Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.
Newly established winery located in the Penedes Gunyoles born to combine the strength of four growers, winemakers and friends to give birth to their own wines, grapes obtained from vineyards that were already working their grandparents. Looking complicity with the landscape, eliminating the use of pesticides and chemical fertilizers, as well as the process in both the vinya and in the cellar is done in a manual. Work landraces and varieties have been recovered as the typical Catalan Torbat send or Roigenc.