A tribute to the native black varieties of the Massís. Made with Sumoll, it’s a fresh, vibrant red with red fruit and a saline note that reflects the spirit of the Garraf.
Light and ethereal from Garraf Sumoll vines. Mineral depth with aromas and flavours of red cherries, damp earth, peppery herbs and persistent saline freshness.
| Grapes | Sumoll |
|---|---|
| Origin | Massís del Garraf, Penedès |
| Farming | Ecological |
| Soils | Predominantly limestone with sand and clay. |
| Winemaking | Hand-picked whole bunches, destemmed and crushed. 20 days on skins with a pump-over once a day. Spontaneous fermentation in stainless steel. Filtered before bottling. |
| Ageing | 14 months: 75 % in used French barrels with regular lees stirring, the rest in demijohn and stainless steel. |
| Alcohol | 11 % vol |
| Residual sugar | <2.0 g/L |
| pH | 3.03 |
| Total acidity | 6.6 g/L |
| Bottles | 900 |
| Released | January 2026 |
| Pairing | Charcuterie, grilled vegetables, poultry, mushroom risotto, aged cheeses. |
Sumoll from the Massís del Garraf, in the Penedès. The soils are predominantly limestone with sand and clay, and the vineyards are farmed ecologically.
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