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50% Sumoll - 50% Garnatxa.
We classify the 2018 vintage as exceptional. Marked by high rainfall that ended up causing widespread mildew and oidium in almost the entire Penedès area. Although these were present at Can Sumoi, their effect was reduced due to the influence of the wind at a height of 600 metres.
Thus, the wines of the 2018 vintage are more stable, but without renouncing the concept of natural wine. Over time, we have made every effort to maintain both the microbiological and tartaric stability of the wines; producing a harvest based on low pH and high acidity, with a large investment in cold equipment, inoculation with pre-ferment agents and the use of inert gases to prevent oxidation.
The estate is planted only with local grapes.
The soils of the estate were developed from copper-coloured, ochre and brown material which corresponds to the Montmell Formation, which is made up of sediment formed between 100 and 113 million years ago in the Cretaceous period; there are few soils as ancient as these on the Iberian Peninsula.
Recovery of 20 Ha of vineyard with an average age of 50 years.
Strong commitment to recover native varieties Parellada, Macabeu, sumoll, Garnatxa and Xarel·lo for all our wines.
Coupage 50% Sumoll - 50% Garnatxa.
Coupage of two complementary Mediterranean varieties, the Sumoll: wild fruits, rusticity, finesse, electric / acidic; with the Garnatxa: red fruits, roundness, elegance, silky, an excellent blend.
Our project is based on respect for the environment, natural winemaking and biodynamics
We grow 100% organic and biodynamic
The Can Sumoi vineyards were covered with natural fertilizer, they were worked with expert and careful hands; and recovered to make natural high-altitude wines. Management of the forest and the wildlife was also carried out to recuperate the biodiversity. The Can Sumoi wines were born in 2017
Vineyards with spontaneous vegetation covers, which give biodiversity, fertility and life to the soil. We do the short pruning. Use of herbal as herbal medicine to minimize the use of copper and sulfur. Control of lobesia botrana due to sexual confusion. Maturation controls prior to the harvest. Manual harvest and all pressed in the cellar.
We also eamwork with local farmers, organic certificates.
Our mission at Can Sumoi is the production of natural high altitude wines with the least intervention in all viticulture and winemaking processes. Manual harvest and all pressed in the cellar.
Manual harvest and all pressed in the cellar.
Production of pure wines following the minimum intervention protocol without oenological or sulfur additives. Native yeasts.