Can Sumoi Xarel·lo
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Can Sumoi Xarel·lo
INFORMATION OF INTEREST Can Sumoi Xarel·lo 2019
Colour: Intense yellow, with reflections of ripe lemon. This wine could present some turbidity since its filtration is minimal.
Aroma: Frank, direct, expressive of the variety of white and green fruits, apple, pear, with a vegetable touch, Mediterranean herbs, chamomile infusion, wild fennel, and wild plants.
Taste: Tasty, fruity character, wide range, enveloping sensation, minimal unctuousness, vibrant, lively in the glass, natural refreshing acidity and a pleasant finish, encourages drinking. Highlighting the flavors of fresh and slightly citrus fruits such as grapefruit, rose, apple and grape skin.
Service temperature from 6 to 8º C
Fresh, vegetarian, vegan cuisine as a concept of naturalness and product in salads, vegetables, fruits, nuts. In its different elaborations, raw or slightly transformed, into both fresh and steamed, grilled or baked fish and seafood. With light rice and fresh pasta to personal taste.
The Raventós i Blanc family began this project in 2012; after a long journey through the most remote corners of Penedés they found the perfect estate.
The vision of Pepe Raventós, his growing passion for natural wines and his will to always go further, bring us to the research and discovery of Can Sumoi.
Can Sumoi is located in Coll de les Ventoses, at an elevated point 600 meters above sea level, between Sant Jaume dels Domenys and Pla de Manlleu.
It is a farm that since 1645 impresses by the solitude of the place that surrounds it
Can Sumoi, produces natural wines. They will recover the biodynamic farm that has existed in Can Sumoi since 1645 and produce natural high altitude wines with minimal intervention in their viticulture and winemaking processes. The challenge is to make wines that reflect their origin, recovering the traditional traditions and without any type of wine additive.
Elaboration: This wine is made with vines over 50 years old, organic viticulture in transition to biodynamic viticulture. natural wine, indigenous yeasts, the fermentation lasts 18 days. It performs spontaneous malolactic fermentation. Battonage is performed for 3 months.