Selection of LA SALADA

La Salada La Vinya d'en Jep Sumoll

100% Sumoll small grain. manual harvesting in small boxes, without destemming, foot treading, maceration for 8 days, alcoholic fermentation with indigenous yeasts in jars.

43,85 €

La Salada Vinya Oncle Jaume

Pink (70%) and white (30%) Malvasia from Sitges. manual harvesting, foot treading, maceration of whole grapes without destemming for 6 days, alcoholic fermentation with indigenous yeasts.

44,10 €

La Salada La Filla del Maçaners

Sumoll (98%) and other old Catalan varieties from a vineyard planted in 2014 with grafts coming from the 90-year-old Maçaners vineyard.. manual harvesting, whole grapes, foot treading, maceration for 2 weeks in an amphora, alcoholic fermentation with indigenous yeasts

31,75 €

La Salada Con barbas y a lo loco - 1,5 l

Xarel·lo (38%), Sumoll (12%), Monastrell (40%), Mandó (10%). 50% destemming, foot treading, 14-day maceration, alcoholic fermentation with indigenous yeasts in a stainless steel tank.

17,10 €

La Salada El Pagès Content tinto

Merlot (50%), Sumoll (20%), Xarel-lo (20%) and others. 50% whole grapes trodden with the feet and macerated for 15 days in clay vats, 50% destemmed and macerated.

13,55 €

La Salada El Pagès Content blanco

12,60 €

La Salada L'Ermot

100% Macabeu from a 70 year old vineyard. manual harvest, 24-hour maceration, gentle pressing, alcoholic fermentation with indigenous yeasts in stainless steel tanks.

16,55 €

La Salada + Nuria Renom PAR MAC

Parellada from Can Barceló (50%) and Macabeu from Vinya de la Pixeta (50%). 4-day maceration for the Macabeu, direct pressing of the Parellada, alcoholic fermentation with indigenous yeasts in stainless steel tanks, final fermentation in the bottle.

18,90 €

La Salada Roig Boig Tranquil

Montònec (41%), Xarel.lo (23%), Sumoll (15%), Roigenc, Mandó, Cannonnau, Mònica, Torbat, Macabeu and Malvasia de Sitges.. manual harvesting of all varieties on the same day, maceration of 15% of the red varieties for 20 days, gentle pressing, alcoholic fermentation with indigenous yeasts.

13,05 €

La Salada La Mulassa o La Barraca de L'Avi

100 % white Grenache. foot treading, 2 weeks maceration with skins and stems in open clay vats, alcoholic fermentation with indigenous yeasts, pressing and final fermentation in stainless steel tanks.

26,25 €

La Salada La Vinya d'en Jep Garnacha

100% Grenache. manual harvest in small boxes, partial destemming (20%), whole grapes (80%) crushed with the feet, 8-day maceration, alcoholic fermentation with indigenous yeasts in stainless steel tanks.

18,15 €

La Salada El Pagès Content orange

Macabeu (93%), Malvasia de Sitges (2%) y other (Sumoll, Rogenc, Cannonnau, Mònica, Torbat,…). without destemming, foot treading, maceration for 1 week in a cement cup, alcoholic fermentation with indigenous yeasts.

14,35 €

La Salada La Fusta

17,85 €

La Salada Roig Boig Ancestral

14,80 €

La Salada Raig Verd

Malvasia (86%) and Macabeu (14%). harvest, 50% destemming, foot treading, 14 days maceration, alcoholic fermentation in stainless steel tanks (Malvasia) and stone “cup” (Macabeu).

19,75 €

La Salada La Serra

100% Xarel-lo from a 2008 vineyard. 50% de-stemming, foot treading, 9 days maceration, alcoholic fermentation with indigenous yeasts in a stainless steel tank.

15,55 €

La Salada Sota Els Ametllers

100% Malvasia. total destemming, one-week skin maceration in stainless steel tanks, soft pressing, alcoholic fermentation with indigenous yeasts

22,70 €