50% Garnatxa, 50% Sumoll

Food pairings: Cured cheeses, barbecues, charcuterie and grilled lamb chops.

Winemaking: Hand-picked on September 23 and 24, 2024, pressed at low pressure and fermented with the vineyard's indigenous yeasts in stainless steel tanks and chestnut barrels. The wine aged for nine months, 80% in stainless steel and 20% in chestnut barrels, followed by three months in bottle. It is a minimal-intervention wine made without oenological additives.

Vineyards and terroir: The grapes come from mountain vineyards 15 to 48 years old in the Montmell mountains of Penedès, at 400 to 600 meters, at Granja of Masllorenç, Ermita and Mas del Pla of Manlleu. Poorly developed, calcareous, stony soils and a Mediterranean mountain climate shape the wine, and all farming is organic. 2024 was a humid, temperate vintage: an exceptionally rainy spring was followed by a dry summer that allowed slow, balanced ripening.

Family and history: Can Sumoi is the mountain project of Pepe Raventós of Raventós i Blanc, who set out to restore an abandoned estate of forest and vines high in the Montmell mountains. The first Can Sumoi wines were born in 2017. The project recovers local, traditional varieties such as Sumoll, works to restore biodiversity and the forest, and partners with local growers at the best grape prices in the region. Imported to the US by Skurnik Wines.

In the pictures: Among the vines at Can Sumoi; vines at Can Sumoi with the Montmell mountains behind; and an old farmhouse on the estate.