High Altitude Wines – Rosé Wine
Uva: 50% Sumoll, 30% Parellada, 20% Xarello
Alcohol content: 11.02%
Manual harvest: The grapes are destemmed and stomped gently in an inert atmosphere.
Fermentation: Stainless steel deposits
Yeasts: Native to the vineyard
Maceration time: 4 hours with the skins
Fermentation days: 21 days
Malolactic fermentation: Spontaneous
Can Sumoi is the farm in Montmell, located at 600 metres of altitude. The challenge of Can Sumoi is to elaborate wines recovering the traditional elaboration and without adding any kind of oenological additive.