Can Sumoi is the new collaboration between Pepe Raventós and childhood friend Francesc Escala: The 400-hectare estate of Can Sumoi sits at six hundred meters of altitude in the Serra de l’Home range in the Penedès. Its 350-year-old farmhouse and stone walls accommodate thirty hectares of old Montonega, Xarel-lo and Sumoll vines; stands of oak and white pine shade the rest of the surface.
The vines are cultivated on limestone soils in certified-organic fashion and the resulting wines are produced without additives, stabilization or filtration (although no sulfur is added, trace amounts remain in the wines as natural fermentation by-product). They show low alcohol and refreshingly brisk acidity.
La Rosa is a blend of two indigenous Catalan grape varieties: Sumoll and Xarel·lo. These were harvested by hand from vines grown in limestone soils at 2,000 feet above sea level, pressed, and left to sit in contact with the juice for two hours. Fermented in stainless steel tanks using indigenous, La Rosa underwent spontaneous malolactic fermentation.
"Bright, salmon skin color. Spice-accented raspberry, cherry and orange pith aromas, along with a pit fruit quality that builds with air. In a fresh, lively style, offering intense citrus fruit and red berry flavors and hints of candied flowers and white pepper. Finishes with firm cut and mineral-tinged persistence, leaving a dusty mineral note behind." - 91 points, Antonio Galloni, Vinous
Producer: Can Sumoi
Varietal: Sumoll, Xarel·lo
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