Can Sumoi Xarel-lo 2017

Winemaker/Producer: Pepe Raventós & Francesc Escala (childhood friends)

Region: Penedès, Catalonia, Spain

Grape: Xarel-lo

Soil: clay & limestone

Viticulture: Certified Organic

Winemaking: Indigenous yeast fermentation in stainless steel tanks for 19 days.  Spontaneous malolactic fermentation. Unfiltered. No added sulfur.

Aging: On lees for 3 months with battônage twice a week.

Tasting Notes: asian pear, lemon, jicama, cut grass, white rice with a hint of musk

For Fun: Xarel-lo is one of the 3 traditional cava varieties (along with Macabeo and Paraella).  This still expression of the native spanish grape comes from a farm that was started in 1645!