100% Xarel-lo fermented with indigenous yeasts in tank. Twice-weekly batonnage for a further 3 months in tank before bottling. No additives; unfined and unfiltered.
VINEYARDS | The Xarel.lo is from two plots on the estate, Noguer Nou and Palmeres. The soils here are primarily clay and limestone and very compact. Vineyards are farmed organically with biodynamic practices in place.
WINEMAKING | Made in the traditional method with no additives, stabilization or filtration. Harvested on August 24th (a leaf day) in small bins and underwent primary fermentation naturally with indigenous yeasts in stainless steel tanks for 19 days. This was followed by spontaneous malolactic fermentation and bâtonnage for three months, twice per week.
TASTING NOTES | Clean, fresh and electric, the Can Sumoi Xarel.lo speaks to the wild landscape from which it is grown with aromas of herbs such as fennel and thyme. The fruit flavors teeter on underripe to just perfect apples with clean acidity and a hint of salinity.