ORIGINS
Cal Salat is a 19th century farmhouse, a simple construction, made by humble people who worked the lands of the owners in a regime of parchment. Wall to wall we find Mas Fortí.
Cal Salat became the property of my aunt and uncle, Maria Concepció Milà and Joan Rossell Sobré, in 1955. In the 1960s Josep Baquès, Palmira Ribes and their son Joan entered the farm as farmers. Joan Baqués worked as a farmer in Cal Salat until 2004, and he taught me the development of farmers. From 2004, I, Xavier Subirós, started working on the exploitation of Cal Salat and Mas Fortí.
In 2018, the old Cal Salat winery was remodeled, where wine had been made until 1991/92, and we began the adventure of making and bottling
wines in small quantities. The winery with a maximum capacity of 4000 bottles (microcellar), is designed to make white, red and rosé wines,
calm and sparkling, aged in barrels and / or amphora.
VINEYARDS
All our vineyards are cultivated following the regulations of Organic Agriculture and certified by the Catalan Council of Organic Agricultural Production (CCPAE), since 2006.
In Cal Salat and Mas Fortí we work 5.5 ha of vineyards, of the varieties Xarel·lo, Macabeu, Merlot, Grenache Noir and Monastrell.
Our jewels, La Peça Sola (xarel·lo) and El Macabeu, vineyards from 70 to 50 years old, formed in vases.
WINES
Cal Salat (black wine))
Year: 2019
Varieties: Black Grenache
Alcohol content: 14.5%
Number of bottles: 695
Characteristics: This year Cal Salat is a black Grenache monovarietal. We follow the line of 2018 but we have adapted to the climatic characteristics of 2019.
Contrary to what is usual in red wines, it has not undergone malolactic fermentation, so it has a cheerful acidity that counteracts the sweetness provided by the alcohol content.
Tasting: It is a fresh wine with aromas of red fruit, blackberry and strawberry, with menthol notes.
Interesting to decant it
Mas Fortí (white wine)
Year: 2018
Varieties: Xarel·lo
Alcohol content: 11.5%
Number of bottles: 850
Characteristics: It is a white wine made like red or rosé wines, with maceration with the skins (brisat)
It has been filtered very gently, so it still retains the fermentation yeasts that are deposited at the bottom of the bottle and allow a constant evolution of the wine.
Tasting: It is a different wine, low in alcohol, fresh in acidity with aromas of seed fruit, especially pear and white flowers
Ancestral de Mas Fortí (sparkling wine)
Year: 2019
Varieties: Xarel·lo
Alcohol content: 13%
Number of bottles: 450
Characteristics: Ancestral is a sparkling wine that makes the foam at the end of the alcoholic fermentation with the sugars from the same grape.
It is disgorged by hand, and the end result is a sparkling wine with a medium carbon content, between needle wine and Champanoise method wines.
Tasting: It has all the primary aromas of grapes, fresh, intense and soft at the same time, ... but beware! has a high graduation that is not noticeable in the mouth but in the head.
Bota de Mas Fortí (wite wine)
Year: 2019
Varieties: Xarel·lo
Alcohol content: 13.5%
Number of bottles: 390
Characteristics: 70 hours of film maceration. Fermentation is induced at a controlled temperature. It has undergone malolactic fermentation (FML) spontaneously and has been in new 300-liter Bulgarian oak barrels for 30 days.
Tasting: It is noticeable its passage in barrel, as its name indicates, if you do not like wood look for another wine. Aromas of stone fruit, melon and vanilla.
VISIT US
Cal Salat
Cal Salat, Barri Els Pujols, 08735, Font-rubí,
Barcelona
T. 652118742
If you want to come, let me know in advance, maybe I'm plowing!
TASTE THEM
If you want to buy one of our wines, fill out the form and we will send you our proposal.