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Region: Peñedes < Spain
Grapes: Field blend of Xarel-lo, Turbat, Monica, Sumoll, Cannonao + other random grapes
Vineyard/Cellar Stats: Certified organic/biodynamic farming, white clay/limestone/flint soils, 50 year-old vines, no added SO2; 300 cases
Winemaker: Toni Carbó
Roig Boig is Catalan for “crazy red”, but with a beautiful dark pink hue and only 10% alcohol, we’re going with funky winter sparkling rosé. Toni Carbó started Celler La Salada in 2012, on his family’s estate calcareous clay soils, which ring with life; they’ve farmed sustainably for generations, completely untouched by chemicals. Carbó’s 2016 Roig Boig – a co-fermented blend of 10 red and white native varietals, bottled fermented then capped to preserve the natural bubbles – is clean, fresh and lightly sparkling, with tart acidity, spring water minerality, and floral berry fruit. Easy, fun and so crushable.