Born from curiosity and respect for our winemaking past, and driven by the desire to craft unique wines, CELLER PARDAS presents the only rosé wine made from the indigenous Sumoll variety. This grape, recently dismissed as common and harsh, is in sharp decline and on the verge of vanishing; it can only express its true potential through austere, high-quality, low-yield viticulture and a meticulous, gentle approach to winemaking. At PARDAS, we do not view rosé as a mere transition from white to red wine, but as an independent world of its own. Both in its conception and production, we consider Sumoll Rosat a terroir wine.
4258 bottles
El Torró, Cementiri, and Mus
Calcareous soil. Loam texture with calcareous rhizoconcretions.
100% Sumoll
In all the vineyards cultivated to produce Rosat de Sumoll, 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 August 20-21 and 23, 2023. 20 kg plastic crates. Rigorous selection in the vineyard and at the winery.
Destemmed, crushed, and gravity-fed filling. 24-hour skin contact maceration. 55% free-run juice. Spontaneous fermentation in stainless steel for 20 days at 18ºC. Unfined.
5 months in stainless steel tanks.
Alcohol content: 12.00% vol.
pH: 3.12
Total acidity: 4.37 g/l
Volatile acidity: 0.26 mg/l
Sulfur dioxide (Free/Total): 15/35 mg/l
2861 bottles
Torner (1999) and Cementiri
Calcareous soil. Loam texture with calcareous rhizoconcretions.
100% Sumoll
In all the vineyards cultivated to produce Rosat de Sumoll, 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 3, 2020. 20 kg plastic crates. Rigorous selection in the vineyard and at the winery.
Destemmed, crushed, and gravity-fed filling. 24-hour skin contact maceration. 50% free-run juice. Spontaneous fermentation in stainless steel for 20 days at 18ºC. Unfined.
4 months in stainless steel tanks.
Alcohol content: 13.00% vol.
pH: 3.16
Total acidity: 5.6 g/l
Volatile acidity: 0.42 mg/l
Sulfur dioxide (Free/Total): 14/32 mg/l
3650 bottles
Torner (1999) and Cementiri
Calcareous soil. Loam texture with calcareous rhizoconcretions.
100% Sumoll
In all the vineyards cultivated to produce Rosat de Sumoll, 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 14, 2019. 20 kg plastic crates. Rigorous selection in the vineyard and at the winery.
Destemmed, crushed, and gravity-fed filling. 27-hour skin contact maceration. 50% free-run juice. Spontaneous fermentation in stainless steel for 20 days at 18ºC. Unfined.
3 months in stainless steel tanks.
Alcohol content: 13.00% vol.
pH: 3.12
Total acidity: 4.15 g/l
Volatile acidity: 0.20 mg/l
Sulfur dioxide (Free/Total): 14/39 mg/l
5446 bottles
Torner (1999), Cementiri, and Coster
Calcareous soil. Loam texture with calcareous rhizoconcretions.
100% Sumoll
In all the vineyards cultivated to produce Rosat de Sumoll, 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 28, 2018. 20 kg plastic crates. Rigorous selection in the vineyard and at the winery.
Destemmed, crushed, and gravity-fed filling. 27-hour skin contact maceration. 50% free-run juice. Spontaneous fermentation in stainless steel for 20 days at 18ºC. Unfined.
3 months in stainless steel tanks.
Alcohol content: 12.00% vol.
pH: 3.12
Total acidity: 4.15 g/l
Volatile acidity: 0.26 mg/l
Sulfur dioxide (Free/Total): 12/29 mg/l
7210 bottles
Torner (1999), Muç, and Coster
Calcareous soil. Loam texture with calcareous rhizoconcretions.
100% Sumoll
In all the vineyards cultivated to produce Rosat de Sumoll, 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. 20 kg plastic crates. Rigorous selection in the vineyard and at the winery.
Destemmed, crushed, and gravity-fed filling. 27-hour skin contact maceration. 50% free-run juice. Spontaneous fermentation in stainless steel for 20 days at 18ºC. Unfined.
3 months in stainless steel tanks.
Alcohol content: 12.10% vol.
pH: 3.10
Acidity: 5 g/l
Volatile acidity: 0.37 mg/l
Sulfur dioxide (Free/Total): 10/35 mg/l
5242 bottles
Cementiri (2000), Torner (1999), Coster (2004), and Carles (1999)
Calcareous soil. Loam texture with calcareous rhizoconcretions. Red clay.
100% Sumoll
In all the vineyards cultivated to produce Rosat de Sumoll, 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 4. 20 kg plastic crates. Rigorous selection in the vineyard and at the winery.
Destemmed, crushed, and gravity-fed filling. 22-hour skin contact maceration. 50% free-run juice. Fermentation in stainless steel for 18 days at 18ºC.
3 months in stainless steel tanks.
Alcohol content: 12.25% vol.
pH: 3.11
Acidity: 4.6 g/l
Volatile acidity: 0.29 mg/l
Sulfur dioxide (Free/Total): 20/68 mg/l
5525 bottles
100% Sumoll
Sumoll from El Mus Vineyard: 1.3 Ha plot, calcareous soil, north-east facing at an altitude of 250 m. Bush-trained vines on original rootstock, around 40 years old.
3000 Kg/Ha
In all the vineyards cultivated to produce Rosat de Sumoll, 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. Harvested on September 29, 2014.
Hand-harvested and grape selection in the vineyard. Destemmed and transferred to a century-old concrete tank. 25-hour skin maceration to extract color, followed by settling. 50% free-run juice. Controlled fermentation at 18ºC for 28 days.
May 7, 2015
Alcohol content: 12.00% vol.
Total acidity: 4.44 g/L
Volatile acidity: 0.19 g/L
pH: 3.07
SO2 F/T: 18/70 mg/L
7197 bottles
100% Sumoll
Sumoll from El Berto Vineyard: Comprises 1.59 Ha. Loam soil, south-east facing at an altitude of 401 m. Planted in 1974. Average yield: 5000 Kg/Ha.
Sumoll from El Torner Vineyard: Comprises 1 Ha. Clay-limestone soil, south-facing at an altitude of 220 m. Trellised vines in a 2.40x1.20 pattern, planted in the year 2000. Average yield: 5000 Kg/Ha.
In all the vineyards cultivated to produce Rosat de Sumoll, 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. Harvested on September 13 in the Torner vineyard and on September 15 in the Berto vineyard.
Hand-harvesting and grape selection in the vineyard. Destemmed and transferred to a century-old concrete tank. 27.5-hour skin maceration to extract color, followed by settling. 50% free-run juice. Controlled fermentation at 18ºC for 28 days.
December 14, 2012
Alcohol content: 13.80% vol.
Total acidity: 4.45 g/L
Volatile acidity: 0.34 g/L
pH: 3.06
SO2 F/T: 21/80 mg/L
7572 bottles
100% Sumoll
Sumoll from El Mus Vineyard: It is a 1.3 Ha plot, calcareous soil, north-east facing at an altitude of 250 m. Bush-trained vines on original rootstock, around 40 years old. Average yield: 3000 Kg/Ha.
Sumoll from El Torner Vineyard: Comprises 1 Ha. Clay-limestone soil, south-facing at an altitude of 220 m. Trellised vines in a 2.40x1.20 pattern, planted in the year 2000. Average yield: 5000 Kg/Ha.
In all the vineyards cultivated to produce Rosat de Sumoll, 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. Harvested on September 1, 2011.
Hand-harvesting and grape selection in the vineyard. Destemmed and transferred to a century-old concrete tank. 30-hour skin maceration to extract color, followed by settling. 50% free-run juice. Controlled fermentation at 17ºC for 29 days.
November 19, 2011
Alcohol content: 13.85% vol.
Total acidity: 3.9 g/L
Volatile acidity: 0.30 g/L
pH: 3.17
SO2 F/T: 25/94 mg/L
