Can Sumoi Ancestral Sumoll is an elegant and light sparkling wine. With a distinguished nose, the subtle aromas of fresh red fruit stand out. In the mouth it is lively, with a very fine bubble and with an elegant and dry finish.
Can Sumoi Ancestral Sumoll is a sparkling wine made with Sumoll, from vineyards located at an altitude of 550 metres on clayey-chalky soils, planted in vase-shape. After the manual harvest, the grapes are destemmed and gently treaded in an inert atmosphere. This wine is macerated for 4 hours with the skins. The fermentation is then carried out in stainless steel vats at a controlled temperature of 16ºC, with yeasts that are native to the vineyard. Fermentation is completed in the bottle, where the wine is left to stand for a few months before being put on the market.
Can Sumoi is the new estate for natural wines by Raventós i Blanc.
Once they left D.O. Cava in 2012, they decided to find the most suitable place to make this type of wine. In Can Sumoi they found the best location. A 400-hectare property located at an altitude of 600 metres. It is planted with 20 hectares of vineyard, with native varieties Parellada, Sumoll and Xarel·lo. The last of these is in the process of being recovered. The estate also contains 3 country houses from the 18th century, together with an old winery.
Here, Pepe Raventós, an oenologist and winemaker, aims to produce natural wines with origin, obtaining a true reflection of the land where they are born, and its landscapes. To achieve this, he cultivates the entire estate biodynamically. He produces his wines by recovering rural traditions, and without adding any kind of oenological additive.