Can Sumoi, 'Sumoll Garnatxa'

 “I’m not a great specialist in biodynamics but I observe the countryside and I see how it responds. If we apply its methodology and in a few years I see that the earth is more alive, more balanced and we are getting better wines, I continue to apply it. Of course”.

-Pepe Raventós, Owner & Winemaker, Can Sumoi 

Sumoll Garnatxa is just that: two indigenous Catalan grape varieties: Sumoll and Garnatxa. These were harvested by hand from vines grown in limestone soils at 2,000 feet above sea level, pressed, and left to sit in contact with the juice for 15 days. 

Fermented in stainless steel tanks using indigenous yeasts, the Sumoll Garnatxa underwent spontaneous malolactic fermentation. It spends 12 months in stainless steel tanks and an additional 6 months in bottle before release. 

Garnatxa (gar-NAH-cha) is the Catalan spelling of what English speakers call Grenache. Can Sumoi is the name of the estate on which these grapes are farmed. The estate itself dates back to 1645. 

Learn more about Can Sumoi here.