A veteran winemaker from the Catalonia region, Toni Carbó started Celler La Salada with his best friend and business partner Ramón Jané in 2012, after his much acclaimed Mas Candí project. Made from a field blend of 8 red and white native varieties including Sumoll, Roigenc, and Cannonau, that are all farmed biodynamically with zero sulfites added throughout the entire winemaking process. 90% of the grapes go through direct press while the remaining 10% are macerated for 4 months with no extraction to limit the color and tannin. The result is a grippy pet-nat that takes on a slightly tannic structure with a generous nose of wild rose, juicy raspberry, and strawberry. The layered palate displays ripe red fruit, dried mushroom, and chalk, all elevated by refreshing acidity. Pairs well with pomegranate glazed duck breast, Neapolitan pizza, or pork tenderloin with cranberry sauce.