In the heart of the Catalan Penedès mountains near Barcelona lies La Salada, a family winery taken over by Antoni Carbó in 2012. While the region is known for its sparkling Cava wines, La Salada takes a different path – farming regeneratively, following biodynamic principles, and avoiding all chemicals. The vineyards, rooted in clay-limestone soils, are planted with both common and nearly forgotten local varieties like Xarel·lo, Macabeu, Parellada, and Sumoll, often from vines over 50 years old.

Toni farms 28 hectares but vinifies only about a fifth of the best grapes, selling the rest to local winemakers who value clean, pesticide-free fruit. In the cellar, he doesn't filter, sulfur, or interfere – his wines are raw, honest, and free, reflecting the character of the land. His portfolio includes fresh whites and orange macerations with mineral salinity, as well as expressive reds with fine tannins and pure fruit.

La Salada is more than just wine – it’s a manifesto of origin, integrity, and craftsmanship. We first tasted Toni’s wines in 2020, but met him in person in early 2025 at the French festival C’era Una Volta, where this collaboration began to take shape.