La Rosa 2017
Can Sumoi - La Rosa 2017 (87 TSW)
Blend of Sumoll 50%, Parellada 30%, Xarel-Lo 20%
The indigenous grapes are grown by the Marles and Oliver families - on the Roser and Coma vineyards near the villages of Puidalber and El Rebato. They are hand-harvested according to the biodynamic calendar, then destemmed and gently pressed in an inert atmosphere. Alcoholic fermentation in stainless steel at 16ºC, for 21 days, using indigenous yeasts. 4 hours maceration on skins to extract the delicate pink colour, and spontaneous malolactic fermentation.
My tasting notes:
In the glass a pale pink color with orange reflections – light cloudy.
On the medium nose aromas of grapefruit, raspberries with hints of blossom and citrus.
On the palate medium bodied, with nice acidity and freshness. Nice recall of the nose with a persistent aftertaste. Not the typical light rose.
Will do great with food like grilled white meats and fish with roasted mediterranean vegetables.
About the winemaker:
The vision of Pepe Raventós, his growing passion for natural wines and his desire to always go further, lead us to the search and discovery of Can Sumoi, a high-altitude farm located at 600 meters above sea level. 1645 - impressive for the solitude of the place that surrounds it, for the mineral nudity of its soils and for its views of the Mediterranean.
The farm has 400 hectares of land with 30 vineyards planted with Parellada, Xarel·lo and Sumoll; the rest forests of oaks, white pines, tall oaks and old stone walls that surround a main winery and other three farmhouses of the late seventeenth century, where wine was formerly made. "Our challenge is to elaborate wines that reflect their origin, recovering the traditions to peasants and without any type of oenological additive."