Vineyards and vinification
Old vineyards of Sumoi cultivated in organic agriculture and located in La Nou de Gaià, in the municipality of Tarragona, about 4 km in a straight line to the Mediterranean Sea. The sea breeze in the summer months begins to blow around ten in the morning and protects us from excess heat which allows a magnificent and constant ripening of the grapes, avoiding the overripening of the grapes grown in more indoor climates. The soils are generally low-fertility sandy loam. Once harvested, the grapes are skidded and pressed. The must is filled with stainless steel tanks and left to stand for 24 hours. The next day the clear must is separated and fermented in stainless steel tanks for about 12 days at a temperature of about 14-15ºC. Before the fermentation is finished, the wine is bottled in cava-type bottles and covered with a cork. The bottle will finish fermenting in the bottle following the ancestral method. It will remain aged for a minimum of 12 months. It is proceeded to clear with desks, to the later degorgé and the new and definite cork stopper is put. It is a Brut Nature free of preservatives and free of added sulfites, only grapes, more natural impossible!
Complexe and elegant aroma. Thin bubble perfectly integrated, a constant rosary. The varietal aroma mixes fresh notes (apple, plum, grape…) and floral (chamomile, honey…). The mouthfeel is wide, structured, fresh and edgy thanks to its citrus touches. At the end of the mouth, the presence of fruit and the long aftertaste stand out.
Recommended consumption temperature 7-9 ºC.