Can Sumoi La Rosa is a rosé wine produced by Can Sumoi in Montmell, D.O. Penedès, the new natural wine estate of Raventós i Blanc. Once they left the D.O. Cava in 2012, they decided to look for the most suitable place to produce this type of wine. In Can Sumoi they found the best location. An estate of 400 hectares located at an altitude of 600 meters above sea level. It is planted with 20 hectares of vineyards, with the native varieties Parellada, Sumoll and Xarello. The latter is in the process of recovery. The estate also has three 18th century farmhouses and an old winery. Here, Pepe Raventós, oenologist and winemaker, wishes to elaborate natural wines with origin, extracting the faithful reflection of the land where they are born, and of its landscapes. To achieve this, he cultivates the entire estate biodynamically. He elaborates his wines recovering the rural traditions, and without adding any type of oenological additive. Can Sumoi La Rosa is a rosé wine made with Sumoll, Parellada and Xarello, from vineyards located at 550 meters above sea level on clay-limestone soils, planted in goblet. After manual harvesting, the grapes are destemmed and gently crushed in an inert atmosphere. The wine is macerated for 4 hours on the skins. Fermentation is then carried out in stainless steel tanks at a controlled temperature, 16ºC, with indigenous yeasts from the vineyard. Once the alcoholic fermentation is complete, the wine undergoes spontaneous malolactic fermentation. It is bottled without stabilization or filtering, and no oenological products are added.
We recover high mountain vineyards and local varieties. With our commitment to produce only with native varieties and a work in organic and biodynamic viticulture; we produce pure wines following the protocol of minimum intervention in the winery without oenological additives or sulfites.
