2024 Can Sumoi Muntanya Metode Tradicional, Penedes, Spain
ABOUT THIS WINE
This wine of 50% Xarel-lo and 50% Macabeo is sourced from the Montmell Mountains, which sits at an average altitude of 400 - 700m. Grapes are sourced from the Cal Magre (Les Pobles) - 408 m, Planes de les Pobles (Les Pobles) - 450 m, La Galzeranna (Querol) - 650 m & Cal Palau (L’Albà) - 450 m plots. The soils here calcareous, alluvial and loamy.
The harvest began on September 16th. All grapes were hand-picked before being transported to the winery. Destemming and soft treading occured in an inert atmosphere, followed by low pressure pressing. Alcoholic fermentation is completed In stainless steel tanks for 12-17 days at 17 - 19 °C utilizing indigenous yeasts. After this initial aging, the wine is bottled and processed through the method traditional with an average of 12 months on the lees.
ABOUT THIS PRODUCER
Can Sumoi is the newest project from Pepe Raventós and Francesc Escala - a found treasure in the mountains of the Baix Penedès where they realize their vision and dreams in the remarkable landscape and passion for natural wines. Can Sumoi is an agricultural farm dating to 1645, located in Massís del Montmell, 600 meters above sea level. The estate has 400 hectares of land of which 30 are vineyards planted with Parellada, Xarel.lo and Sumoll; the rest is forest of oak, white pines, tall oaks and old stone walls that surround the winery and three farmhouses from the end of the 17th century, where wine used to be made.
Original: $25.99
-65%$25.99
$9.10Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
ABOUT THIS WINE
This wine of 50% Xarel-lo and 50% Macabeo is sourced from the Montmell Mountains, which sits at an average altitude of 400 - 700m. Grapes are sourced from the Cal Magre (Les Pobles) - 408 m, Planes de les Pobles (Les Pobles) - 450 m, La Galzeranna (Querol) - 650 m & Cal Palau (L’Albà) - 450 m plots. The soils here calcareous, alluvial and loamy.
The harvest began on September 16th. All grapes were hand-picked before being transported to the winery. Destemming and soft treading occured in an inert atmosphere, followed by low pressure pressing. Alcoholic fermentation is completed In stainless steel tanks for 12-17 days at 17 - 19 °C utilizing indigenous yeasts. After this initial aging, the wine is bottled and processed through the method traditional with an average of 12 months on the lees.
ABOUT THIS PRODUCER
Can Sumoi is the newest project from Pepe Raventós and Francesc Escala - a found treasure in the mountains of the Baix Penedès where they realize their vision and dreams in the remarkable landscape and passion for natural wines. Can Sumoi is an agricultural farm dating to 1645, located in Massís del Montmell, 600 meters above sea level. The estate has 400 hectares of land of which 30 are vineyards planted with Parellada, Xarel.lo and Sumoll; the rest is forest of oak, white pines, tall oaks and old stone walls that surround the winery and three farmhouses from the end of the 17th century, where wine used to be made.
