Mas Candí was established in 2006 by four friends—Ramon Jané, Mercè Cuscó, Toni Carbó, and Ana Serra—as one of the early pioneers of estate-grown cava, a rarity in a region still largely controlled by industrial and multinational wine producers. They quickly gained recognition for rejecting chemical additives in both vineyard and cellar, replanting native grape varieties, and embracing the still-emerging Corpinnat designation as a means to challenge the ongoing dominance of industrial winemaking in Penedès. 60% Xarel-lo, 20% Macabeo, 5% Parellada, 15% Sumoll; traditional method. All estate fruit. This is the flagship sparkling wine, always soft and delicate, but with good pithy grip and a salty finish