Can Sumoi, 'La Rosa'

 “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 

La Rosa is a blend of two indigenous Catalan grape varieties: Sumoll and Xarel·lo. 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 two hours. Fermented in stainless steel tanks using indigenous, La Rosa underwent spontaneous malolactic fermentation. 

La Rosa's name might not be too difficult to guess - rose! 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.