Mas Candí Cap de Pardals Ancestral

More and more wine-lovers think that getting back to our origins is not a completely crazy idea. This is the philosophy that underpins Mas Candí and their Cap de Pardals Ancestral, a sparkling wine made according to the ancient method with the endangered Mandó variety in the heart of Penedès (Catalonia).

Ramon Galimany, Toni Carbó, Mercè Cuscó and Ramon Jané are four intrepid youngsters who joined forces to create the Mas Candí brand with one aim: to cultivate their grandparents’ vineyards in the same way they cultivated them to produce wines with a strong connection to the landscape they come from. To do this, they firstly recover native varieties that are at risk of being lost and they work the land in a traditional way without using any chemical products.

The grapes are manually harvested and then taken to the winery to be vinified using the ancient method. To do this, the grapes firstly macerate for 2 hours in the press and after being gently pressed they begin an alcoholic fermentation with native yeasts. Before Mas Candí Cap de Pardals Ancestral finishes fermenting, it is bottled to allow fermentation to finish in the bottle. It spends 12 months resting in the bottle with its fine lees before being released for sale.

This ancient method, also called Pétillant Naturel, is clearly very old, but also very current, and gives us chance to enjoy Mas Candí Cap de Pardals Ancestral, a natural sparkling wine with a true Penedès essence, even though not officially part of any D.O.