La Rosa is a fresh and aromatic rosé at its most elegant expression. A distinct Mediterranean character with wild fruit/citrus notes and subtle, elegant floral tones bringing clean definition. Captivating and fresh on the palate with delicate yet vervy energy.
Blend: 50% Sumoll, 30% Parellada & 20% Xarel.lo
Critical AcclaimAll Vintages
This blend of sumoll, parellada and xarello rests on its skins for four hours before it starts to ferment. The wine that results is bold and earthy, with a refreshing quality that will keep drawing you back for another taste. The smooth texture carries a clean savor of the smoky lees, lasting with natural beauty. Chill it for seafood paella.
Diaphanous orange-pink. Vibrant red berry, citrus fruit and floral scents, plus hints of chalky minerals and fennel. Dry and racy in the mouth, offering lively strawberry, cherry and tangerine flavors that show a weightless quality. Closes very long and silky, with resonating florality and a hint of spiciness.
Can Sumoi is the newest project from Pepe Raventós and Francesc Escala - a found treasure in the mountains of the Baix Penedès where they realize their vision and dreams in the remarkable landscape and passion for natural wines. Can Sumoi is an agricultural farm dating to 1645, located in Massís del Montmell, 600 meters above sea level. The estate has 400 hectares of land of which 30 are vineyards planted with Parellada, Xarel.lo and Sumoll; the rest is forest of oak, white pines, tall oaks and old stone walls that surround the winery and three farmhouses from the end of the 17th century, where wine used to be made.
A superior source of white grapes for the production of Spain’s prized sparkling wine, Cava, the Penedes region is part of Catalunya and sits just south of Barcelona. Medio Penedès is the most productive source of the Cava grapes, Macabeo, Xarel-lo, and Parellada. Penedes also grows Garnacha and Tempranillo (here called Ull de Llebre in Catalan), for high quality reds and rosès.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.