Perfum is made in the traditional method with no additives, stabilization or filtration. Moscatell and Macabeo were harvested on August 17th and the later ripening Parellada on September 18th & 19th (all fruit days) in small bins and underwent primary fermentation naturally with indigenous yeasts in stainless steel tanks for 17 days. This was followed by spontaneous malolactic fermentation.
Grapes from four plots on the estate - Noguer Vella, L’Era, Bancals and Carretera. The soils here are primarily clay and limestone and very compact. Vineyards are farmed organically with biodynamic practices in place.
Lively Macabeo gives freshness and vivacity, aromatic Moscatell lends its unmistakable floral notes, and Parellada adds structure and minerality. The three waltz in perfect harmony in this unique wine with loads of personality.
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.