La Rosa is made in the traditional method with no additives, stabilization or filtration. Harvested in small bins and macerated on the skins for four hours. Primary fermentation with indigenous yeasts in stainless steel tanks for 21 days. This was followed by spontaneous malolactic fermentation.
Grapes from four plots on the estate - Fidel, Torra, Rodona and Sota la Carretera. The soils here are primarily clay and limestone and very compact. Vineyards are farmed organically with biodynamic practices in place.
"La Rosa is a fresh and aromatic rosé at its most elegant expression. A distinct Mediterranean character with wild fruit/citrus notes and subtle, elegant floral tones bringing clean definition. Captivating and fresh on the palate with delicate yet vervy energy"
Can Sumoi is the newest project from Pepe Raventós and Francesc Escala - a found treasure in the mountains of the Baix Penedès where they realize their vision and dreams in the remarkable landscape and passion for natural wines. Can Sumoi is an agricultural farm dating to 1645, located in Massís del Montmell, 600 meters above sea level. The estate has 400 hectares of land of which 30 are vineyards planted with Parellada, Xarel.lo and Sumoll; the rest is forest of oak, white pines, tall oaks and old stone walls that surround the winery and three farmhouses from the end of the 17th century, where wine used to be made.