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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
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Can Sumoi
All products from this vendorPepe Raventós is the current owner of the excellent house that produces Cava, already in the 21st generation. Can Sumoi is a Pepe's new project that cultivates the best family traditions in relation to vines and land. The Can Sumoi property is in the heart of the Penedés region. It dates back to 1645 and is located at an altitude of 600 m overlooking the Serra de l'Home in the eastern Mediterranean. The ancient and unique soils here are planted with local grape varieties.
Sumoll is a very rare black variety. Wines produced from the Sumoll have a tipycall cherry flavor and a vivid mineral characteristic. Those wines can sometimes lack acidity, and are best to be consumed young.
In Catalonia, DO status was first created in 1999, and it became the first regional production area in Spain, which united all vineyards not included in any of the 11 existing DOs at that time. The capital of Catalonia is Barcelona, the second largest city in Spain with one of the largest ports in the Mediterranean. Its seaside location has certainly contributed to the development of local winemaking. Catalonia has a wide variety of winemaking traditions. It is believed that the skills of viticulture were first introduced by the Phoenicians and Greeks around 400 BC. e. The Romans then expanded viticulture and the industry flourished until the Moorish occupation. Then the vineyards were abandoned or given for other purposes. Later Christians revived viticulture in the territories adjacent to the monasteries. Until the end of the 18th century, wine and spirits were among the most important exports in the region. Since then, Catalonia has established itself as a dynamically developing wine region.
In Catalonia, DO status was first created in 1999, and it became the first regional production area in Spain, which united all vineyards not included in any of the 11 existing DOs at that time. The capital of Catalonia is Barcelona, the second largest city in Spain with one of the largest ports in the Mediterranean. Its seaside location has certainly contributed to the development of local winemaking. Catalonia has a wide variety of winemaking traditions. It is believed that the skills of viticulture were first introduced by the Phoenicians and Greeks around 400 BC. e. The Romans then expanded viticulture and the industry flourished until the Moorish occupation. Then the vineyards were abandoned or given for other purposes. Later Christians revived viticulture in the territories adjacent to the monasteries. Until the end of the 18th century, wine and spirits were among the most important exports in the region. Since then, Catalonia has established itself as a dynamically developing wine region.