La Salada Roig Boig

La Salada Roig Boig is a young, natural red wine made with the local varieties Xarel·lo, Mandó, Mònica, Sumoll, Cannonau and Turbat in Penedès (Catalonia) by Celler La Salada.

Celler La Salada was set up by Toni Carbó to continue the work of his grandfather and father on land that has never been treated with synthetic products. In the winery, he works with minimal intervention and without adding wine products. This all results in wines that taste like the fruit and the terroir.

La Salada Roig Boig comes from old vines planted on clay-calcareous soils. These strains are cultivated in the most natural way possible. A layer of greenery is left between the vines and no herbicides or fungicides are used. All of the varieties are harvested manually at the same time when they reach the optimal point of ripeness.

In the winery, the La Salada Roig Boig grapes are left to macerate for a few hours and gently pressed. The must ferments spontaneously for a month with native yeasts in stainless steel tanks. It stays there for 4 months on lees and is finally bottled without added sulphur.

La Salada Roig Boig is a fresh and fun natural red wine that reveals a blend of native Penedès varieties in their most natural expression.