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MARTIN’S BLOG
 TASTINGS
New Tasting Coming Soon Mas Candi is situated in Les Gunyoles in Avinyonet del Penedès and was founded in 2006 by four young viticulture and enology students, who also gained valuable wine-making experience in Burgundy. All wines originate from grapes picked in their own vineyards, passed on by their forefathers. This small winery prides itself for its respect of nature and the landscape, working with autoctonous varieties, having recovered some old catalan varieties that have almost disappeared. No chemical fertilizers, antifungal treatments or pesticides are used in the treatment of the vineyards. Vegetal waste is crushed and the leaves which have fallen during the winter together with the grass which grows in between the vines, create a natural compost. This ecological treatment reduces diseases, helping the vines grow more vigorously, resulting in smaller grapes with more concentrated aromas. WINES
Mas Candi Desig 2009
Golden yellow color, medium intensity. Aromas of ripe pear, golden apple, pineapple and fennel. The palate is smooth, wide and sweet. Include mineral notes near the roof of the old vines. Good acidity and bitter about their own variety. Long aftertaste.  View Full Details
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Mas Candi Quattre Xarel.los 2009
QX quatre xarel.los (four xarel.los) is a monovarietal wine originating from vines as old as 54-60 years, from 4 different vineyards. This wine has the hallmarks of a classic white wine, with great ageing potential. The fruit, acid, oak and alcohol are in perfect balance and, while this wine is only but young, it already justifies its position as a great alternative to top-end chardonnays and its price. Superb! Only the very best grapes with the optimum level of ripeness were selected for this wine. All harvesting was by hand into into 15 kg baskets. The grapes were destemmed and then macerated for 24 hours on their skins. Finally, the wine was fermented in four different types of barrels: French oak, American oak, acacia and chestnut wood. The wine then ages for 8 months on its lees, employing the battonage process once a week View Full Details
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