Farming : Organic | Biodynamic Winemaking : Hand-Picked Grapes | Native Yeast Fermentation | Unfined | Unfiltered | Vegan | No Added Sulfites Region : Catalonia, Spain Grape : 85% Macabeu | 10% Xarel.lo | 5% Sumoll Alcohol by Volume : 12.5% Notes: Two weeks’ worth of whole-cluster fermentation and maceration; afterward, pressed off to finish fermentation inside a cairons, a large, old-school Catalan underground fermenter lined with tile, used by previous generations of La Salada family and recovered in 2018. Aged for six months in stainless steel tanks afterward. Both the Pagès Content blanc and orange come from the same plots of vineyards each year, though percentages vary. Both wines are always based on Macabeu, Xarel.lo and Montònec (Parellada); these are the majority of the vineyards at La Salada. In general, the Pagès Content wines are meant to honor the Catalan farming families of the past who worked the land as a vocation with enthusiasm and love. They’re the inspiration for these easygoing wines, based on whichever fruit the year grants. Unfined, unfiltered, zero SO2 added. Toni Carbó and Anna Serra are the hardworking folks behind Celler La Salada in the Penedès; Toni founded the winery in 2012 after working exclusively on the Mas Candí wines with his longtime friend and partner Ramón Jané. (He’s still one half of Mas Candí, but La Salada is the individual project on which he and Anna work solo.)
