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Xarel-lo 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.
The Xarel.lo is from two plots on the estate, Noguer Nou and Palmeres. The soils here are primarily clay and limestone and very compact. Vineyards are farmed organically with biodynamic practices in place.
"Clean, fresh and electric, the Can Sumoi Xarel.lo speaks to the wild landscape from which it is grown with aromas of herbs such as fennel and thyme. The fruit flavors teeter on underripe to just perfect apples with clean acidity and a hint of salinity"
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.