Sumoll vines are like farmers; when young, they are rough and productive, but over the years they root deeply.
On the threshold of death, when they are decrepit, full of wounds in body and soul, that is when they can grant us wisdom.
Around seventy years of age, they have gradually died off due to droughts, hailstorms, diseases, and hardships. And the part that remains alive suffers, twisted and fragile.
We have a heritage to enjoy and, at the same time, look after with respect.
From the municipalities of Torrelavit, Sant Llorenç d'Hortons, Piera, and La Llacuna, in the northern Penedès, from five or six small, half-abandoned vineyards full of life, planted by our grandfathers with the help of animals, and which we continue to cultivate on foot, we offer you Collita Roja.
When Josep Pla states that "a farmer is a farmer and nothing more than a farmer," we, paraphrasing him, affirm that Sumoll is Sumoll and nothing more than Sumoll: unique and inimitable.
4901 bot. of 750ml and 89 bot. of 1500ml
Can Canals Vineyard
Clay-limestone
100% Sumoll
Organic farming. In all the vineyards cultivated to produce Collita Roja, no herbicides, insecticides, or synthetic products are used.
100% hand-harvested on September 28, 2018. 20 kg plastic crates. Rigorous selection in the vineyard and at the winery.
12 days of skin contact maceration. Fermentation in concrete vats. Destemmed but uncrushed grapes at a temperature of 22-23ºC. Very gentle pump-overs. Once pressed, it finishes fermentation in stainless steel at around 20ºC.
6 months combining barrels, concrete egg (625L), and stainless steel.
12/8/2019
Alcohol: 12.00 % vol.
pH: 3.30
Total acidity: 4.10 g/L
Volatile acidity: 0.44
SO2 F/T: 20 / 42
1820 bot. of 750ml and 103 bot. of 1500ml
Can Canals Vineyard
Clay-limestone
100% Sumoll
Organic farming. In all the vineyards cultivated to produce Collita Roja, no herbicides, insecticides, or synthetic products are used. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it.
100% hand-harvested on September 12, 2016. 20 kg plastic crates. Rigorous selection in the vineyard and at the winery.
15 days of skin contact maceration.
22-23º
6 months combining barrels, concrete egg (625L), and stainless steel.
19/06/2017
Alcohol: 13.00 % vol.
pH: 3.30
Total acidity: 4.35 g/L
Volatile acidity: 0.48
SO2 F/T: 23 / 52
5525 bot. of 750ml and 148 bot. of 1500ml
Can Canals Vineyard and Pont Nou Vineyard (1949)
Clay-limestone
100% Sumoll
Organic farming. In all the vineyards cultivated to produce Collita Roja, no herbicides, insecticides, or synthetic products are used. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it.
100% hand-harvested on September 8 and 21, 2015. 20 kg plastic crates. Rigorous selection in the vineyard and at the winery.
15 days of skin contact maceration.
22º
6 months combining barrels, concrete egg (625L), and stainless steel.
27/05/2016
Alcohol: 12.97 % vol.
pH: 3.31
Total acidity: 4.00 g/L
Volatile acidity: 0.56
SO2 F/T: 22 / 58
4013 bottles of 750ml and 138 of 1500ml
Vinya del Muç (1951), Pont Nou Vineyard (1949), and Ametller Vineyard (1959)
Clay-limestone.
100% Sumoll
Organic farming. In all the vineyards cultivated to produce Collita Roja, no herbicides, insecticides, or synthetic products are used. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it.
100% hand-harvested on September 29, 30, and October 7. 20 kg plastic crates. Rigorous selection in the vineyard and at the winery.
15 days of skin contact maceration.
22º
50% in used 500-liter barrels for 7 months and 50% in concrete eggs for 7 months.
Alcohol: 2.40 % vol.
pH: 3.31
Total acidity: 4.12 g/L
Volatile acidity: 0.40
SO2 F/T: 23 / 68
4007 bottles of 750ml and 103 of 1500ml
Vinya del Muç (1951)
Clay-limestone.
100% Sumoll
Organic farming. In all the vineyards cultivated to produce Collita Roja, no herbicides, insecticides, or synthetic products are used. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it.
100% hand-harvested on September 23. 20 kg plastic crates. Rigorous selection in the vineyard and at the winery.
18 days of skin contact maceration.
22º
50% concrete egg. 50% used barrels for 10 months
Alcohol: 13.71 % vol.
pH: 3.30
Total acidity: 4.18 g/L
Volatile acidity: 0.73
SO2 F/T: 20 / 43
4090 bottles of 750ml and 103 of 1500ml
Pont Nou Vineyard: Plot of 0.72 Ha of Sumoll, in the municipality of St. Llorenç d’Hortons. South-east exposure with loam-textured clay-limestone soil. Planted in 1949 on Rupestris de Lot rootstock with a variable planting pattern following contour lines.
Average yield: 2000 Kg/ha.
El Vinyet Vineyard: Plot of 0.93 Ha of Sumoll planted with a square grid pattern (6000 vines/Ha) in 1962 in the municipality of La Llacuna on Rupestris de Lot rootstock.
L’Ametller Vineyard: Plot of 0.9 Ha of Sumoll, planted in 1959 with Rupestris de Lot in the municipality of Piera. Poor, red soil with "cervell de gat" (calcareous nodules).
Average yield: 2000 Kg/ha.
El Torner Vineyard: Comprises 1 Ha of clay-limestone land facing South at an altitude of 220 m. Trellised vines in a 2.40x1.20 pattern, planted in the year 2000.
Average yield: 5000 Kg/Ha.
100% Sumoll
In all the vineyards cultivated to produce Collita Roja, no herbicides, insecticides, or synthetic products are used. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it. The Sumoll variety vineyards are cultivated on foot.
All the Sumoll batches underwent spontaneous malolactic fermentation. Harvested on September 16, 21, and October 6, 2011.
Sumoll from Pont Nou: Fermentation in two stainless steel vats for 25 days at 23ºC during the first fortnight, lowering to 20-21ºC for the last one.
Sumoll from Ametller: Fermented in a stainless steel vat for 19 days at 22-23ºC, lowering to 20-21ºC during the final week.
Sumoll from Vinyet and Torner: Fermentation in a stainless steel vat for 15 days at 22-23ºC.
From December 10, 2011 to December 20, 2012. Second and third-use French oak barrels and stainless steel vats.
27/05/2013
Alcohol: 14.64 % vol.
Free SO2: 20 mg/L
Total SO2: 91 mg/L
VA: 0.72 g/L
TA: 4.1 g/L
pH: 3.33
2600 bottles of 750ml.
Pont Nou Vineyard: Plot of 0.72 Ha of Sumoll, in the municipality of St. Llorenç d’Hortons. South-east exposure with loam-textured clay-limestone soil. Planted in 1949 on Rupestris de Lot rootstock, with a variable planting pattern following contour lines.
Average yield: 3000 Kg/ha.
El Vinyet Vineyard: Plot of 0.93 Ha of Sumoll planted with a square grid pattern (6000 vines/Ha) in 1962 in the municipality of La Llacuna on Rupestris de Lot rootstock.
El Coster Vineyard: Plot of 0.40 Ha of Sumoll, North exposure, planted in 1957 in the municipality of Piera.
El Manco Vineyard: Plot of 0.68 Ha of Marselan, South exposure, with clay-limestone soil, planted in 2003 on 41B rootstock.
90% Sumoll and 10% Marselan
In all the vineyards cultivated to produce Collita Roja, no herbicides, insecticides, or synthetic products are used. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it. The Sumoll variety vineyards are cultivated on foot.
Sumoll from Pont Nou: Fermentation in a stainless steel vat and an open chestnut barrel for 15 days at 23ºC, except for the last 3 days when the temperature dropped to around 20ºC.
Marselan from El Manco: Fermented in a stainless steel vat for 18 days at 24ºC, dropping to 20ºC during the final 8 days.
Sumoll from El Coster: Fermentation in a stainless steel vat for 23 days. Fermentation temperature between 20-21ºC.
Malolactic fermentation: The Sumoll from El Coster and La Llacuna did not undergo it spontaneously.
The Marselan and the Sumoll from Pont Nou completed it spontaneously once inside the barrel.
Harvested on September 9, 17, 20, 27 and October 5, 15, 2009.
Maceration: Sumoll from Pont Nou: Oct 17-30 / Sumoll from El Coster: Oct 5-28 / Marselan from El Manco: Oct 27-29 / Sumoll from El Vinyet: Oct 16 - Nov 5.
From February 13, 2009 to December 27, 2010. Second and third-use French oak barrels.
30/03/2011
Alcohol: 13.95 % vol.
Free SO2: 24 mg/L
Total SO2: 73 mg/L
VA: 0.53 g/L
TA: 6.7 g/L
pH: 3.29
2225 bottles of 750ml.
Pont Nou Vineyard: Plot of 0.72 Ha of Sumoll, in the municipality of St. Llorenç d’Hortons. South-east exposure with loam-textured clay-limestone soil. Planted in 1949 on Rupestris de Lot rootstock, with a variable planting pattern following contour lines.
Average yield: 3000 Kg/ha.
El Vinyet Vineyard: Plot of 0.93 Ha of Sumoll planted with a square grid pattern (6000 vines/Ha) in 1962 in the municipality of La Llacuna on Rupestris de Lot rootstock.
El Coster Vineyard: Plot of 0.40 Ha of Sumoll, North exposure, planted in 1957 in the municipality of Piera.
El Manco Vineyard: Plot of 0.68 Ha of Marselan, South exposure, with clay-limestone soil, planted in 2003 on 41B rootstock.
85% Sumoll and 15% Marselan
In all the vineyards cultivated to produce Collita Roja, no herbicides, insecticides, or synthetic products are used. We practice no-till farming: we do not plow the soil and work with spontaneous cover crops to protect it. The Sumoll variety vineyards are cultivated on foot.
Sumoll from Pont Nou/El Vinyet: Fermentation in a stainless steel vat and an open chestnut barrel for 17 days at 23ºC, except for the last 3 days when the temperature dropped to around 20ºC.
Marselan from El Manco: Fermented in a stainless steel vat for 15 days at 24-25ºC, dropping to 20ºC during the final 3 days.
Sumoll from El Coster: Fermentation in two chestnut barrels for 24 days. Fermentation temperature between 24 and 25 degrees Celsius in the first phase, dropping to around 21 degrees in the final days.
Malolactic fermentation: The Sumoll completed it in stainless steel vats. The Marselan completed it spontaneously once inside the barrel.
Maceration: Sumoll from Pont Nou: Oct 1-20 / Sumoll from L'Ametller: Oct 10-20 / Sumoll from El Coster: Oct 10-22 / Marselan from El Manco: Oct 8-22. Harvested on October 1, 8 and 10, 2008.
Sumolls: First phase of 3 months in stainless steel vats. Then transferred to barrels from February 13, 2009 to February 18, 2010. Finally removed from barrels to spend four and a half months in stainless steel tanks. The Marselan remained in barrel until March 2010. French oak barrels, 15% new and the rest second and third-use.
03/07/2010
Alcohol: 13.90 % vol.
IPT: 65.7
IC: 9.46
Free SO2: 22
Total SO2: 60
VA: 0.58
H2M: 0.5
TA: 4.68 g/L
pH: 3.05
