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TASTING NOTES
ELABORATION
Varieties: Sumoll (60%), Xarel·lo (40%).
Manual harvesting on 2500 kg trailers.
Low-pressure pressing and alcoholic fermentation in stainless steel at a temperature of between 18-20 ºC.
Maceration for 2 hours.
Spontaneous malolactic fermentation.
CURIOSITIES
Pepe Raventós' passion for the recovery of the landscape and old high mountain vineyards in the heart of the Penedès, led him to discover Can Sumoi. An integrated and abandoned farm, dating back to 1645, at 600m above sea level with 20ha of vines over 50 years old and 380ha of forest; a main winery and three farmhouses from the end of the seventeenth century where wine was made.
An estate with magnificent views of the Mediterranean Sea where, in just 6 harvests, they have recovered all the abandoned vineyards, planted new; and, helped protect the forest that surrounds it.
Can Sumoi is placed in the context of natural wines and is recognized as one of the 100 best wineries in the world, according to the prestigious American magazine Wine & Spirits.