Can Sumoi Xarel-lo 2023

CATA'S NOTES

• View: Pale yellow, bright and clean.
• Nose: Notes of aromatic Mediterranean plants, anise flavor, fruits and white flowers.
• Mouth: Structured, glyceric, fresh and with a characteristic bitter touch.

ELABORATION

Varieties: Xarel-lo (100%).
Manual harvest in 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.

Can Sumoi Xarel·lo is a white wine made with Xarel·lo from vineyards located at 550 meters above sea level on clay-calcareous soils, planted in glass.

After a manual harvest, the grapes are destemmed and gently trodden in an inert atmosphere. Fermentation is in stainless steel tanks, at a controlled temperature, 16°C, with indigenous yeasts from the vineyard. Once the alcoholic fermentation is finished, malolactic fermentation is carried out spontaneously. It rests on its fine lees for 3 months with 2 weekly battonages. It is bottled without stabilization, without filtering and without any added oenological product.

CURIOSITIES

Once they came out in 2012 from the D.O. Cava, they decided to look for the most suitable place to make this type of wine. In Can Sumoi They find the right location. A 400-hectare farm, located at 600 meters above sea level. With 20 hectares of vineyard with native varieties, Parellada, Sumoll and Xarel·lo, the latter in the process of recovery. The estate also has 3 18th century farmhouses and an old winery.

Here Pepe Raventós , oenologist and viticulturist, wants to make natural wines with origin, obtaining a faithful reflection of the land where they are born and its landscape. To do this, he works the entire estate biodynamically, and makes his wines recovering rural traditions and without adding any type of oenological additives.