Manual harvesting, skins and light crushing. Alcoholic fermentation with skins and autochthonous yeasts in stainless steel tanks at controlled temperature. The wine is aged in stainless steel tanks for 12 months, where it is naturally refined and stabilized. Not filtered.
• 50% Sumoll, 50% Garnatxa sourced from 20-50 year-old vines on poor clay-limestone soil at 600m altitude
• Destemmed and fermented with indigenous yeast in tank with 15 days of maceration
• Raised 12 months in tank—no oak
• bottled with minimal sulfur (<30mg/L)
• Certified Organic (CCPAE)\n
Can Sumoi is the high altitude and low intervention project from Pepe Raventós of the celebrated Raventós i Blanc winery. Can Sumoi follows three pillars of production: organic and biodynamic principles in the vineyards and cellar, the exclusive use of indigenous varieties, many of which were planted 80+ years ago, and vineyards worked entirely by man and animal, no machinery. The stunning 400-hectare estate of Can Sumoi sits at over six hundred meters of altitude in the Serra de l’Home mountain range in Spain’s northeastern Penedès region. All wines are certified organic (CCPAE).
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