Can Sumoi Perfum

• Vintage: 2022
• Vintage chart
• Type: White Unfortified still wines
• Capacity: 0,75 L.
• Alcohol content: 12,5º

• Country: Spain
• D.O: D.O. Penedès
• Varieties: Macabeu,Parellada,Malvasia,Moscatell
• Allergens: Contains sulfites

Colour

Intense yellow with golden reflections. This wine may present some minimum state of turbidity due to its filtration and very light stabilization in its elaboration, very pure and natural.

AROMA:

Remarkable intensity, very balanced union of the different varieties, seeking naturalness, freshness, fruit character, hints of stone fruits, peach, Paraguayan, nectarines, acidulous notes, the scented notes of white flowers, are much more subtle but also present . He came sincere.

TASTE:

Fresh on the attack, tasty, fruity, with great acidity balance. Memories of fresh fruit, grape skin, yellow apple blossom must, loquat, ... Complex, very interesting the slight sensation of the landscape, the salinity of the marine fossils, very present in this mineral area. Service temperature from 8 to 10º C.

Ideal with natural, vegan, vegetarian cuisine with salads with a combination of fresh fruits. Also light dishes, pure food, fish carpaccio, salmon, shrimp, octopus, tuna tartar with avocado and fresh tomato, including sea bass ceviche and scallops

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. Pepe Raventós' vision, his growing passion for natural wines and his desire to always go further, bring us to the research and discovery of Can Sumoi. Can Sumoi is located in the Montmell Massif, in the 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 with 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 traditions of the country and without any type of wine additive.

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