Can Sumoi is an exciting new project from natural winemakers Pepe Raventós and Francesc Escala. At the project’s core are 400 hectares of land in Penedès where grapevines have been farmed since 1645. Here Pepe and Francesc grow 30 hectares of vines. The farming methods are decidedly biodynamic, but Pepe and Francesc go even further. They apply a philosophy they call “biosynergy”, which encapsulates an even larger concept of sustainability. Their “clean and precise” style of winemaking includes the use of ambient yeasts, no sulphites or other synthetic additions, and small-batch bottling to control quality.Produced from 50% Sumoll and 50% Garnatxa, this wine was vinified fully in stainless steel tanks. Following the recent French Vin Méthode Nature regulations- there are no more than 30 mg/L of sulfites.This red wine is full of life! Deep garnet red in appearance, on the nose wild fruit aromas of strawberry, cranberry, and pomegranate mingle with herbaceous notes of marjoram, black cardamom, and star anise. The palate is medium bodied with tart acidity and fine grained tannins. Juicy flavors of goji berry and red plum are complemented by a touch of balsamic volatility. The finish is lingering and rustic.
