Can Sumoi

Can Sumoi is a collaboration between Pepe Raventós of Raventós i Blanc and his childhood friend, Francesc Escala. For many years, they dreamed of making still wines in their native Catalonia. One day, while on a bike ride high up in the mountains of West Penedès, Pepe set eyes on a derelict 17th-century Finca. He returned with Francesc, who was equally enthralled by the Finca and the land. In 2016, the duo decided to revive the rundown property and realise their dream, founding Can Sumoi.

The estate comprises 400 hectares of mainly woodland, planted 600 metres above sea level with views stretching over the Mediterranean Sea to the east. On a clear day, Mallorca is visible on the horizon. Can Sumoi’s elevation and secluded position create incredible biodiversity and make the estate a unique place for vine-growing.

Surrounding the old farm buildings and winery are 20 hectares of Parellada, Xarel·lo, Montònega and Sumoll, planted on limestone soils replete with fossilised marine life. Inspired by ancestral farming practices, Pepe and Francesc have developed their own philosophy, which they call 'biosynergy'. The health of the vineyard is integral to this philosophy, where animals, vines, soil and people work together as a single entity.

Francesc and Pepe’s aim is to produce expressive and precise wines through a combination of manual harvesting, indigenous yeasts, spontaneous fermentation and limited additions of sulphur or additives, as well as through using temperature control and inert gas to prevent oxidation. They produce six wines: two whites, a rosé, a red and two sparklings; all displaying a hallmark freshness that is the signature of this high-elevation site.

The Xarel·lo is a classic expression of the region’s most prized variety, which Pepe believes can reveal a true sense of place. It displays soft, herbal aromatics on a dry and refreshing palate. The Garnatxa Blanca was first produced in 2022 from two plots near the Can Sumoi estate. It is weightier than the Xarel·lo, with a gentle fruit character. The lively ‘La Rosa’ is a blend of Sumoll and Xarel·lo, while the Garnatxa Sumoll is heady and perfumed with a core of red fruit and Mediterranean herbs encased by rounded tannins.

The Ancestral Montònega is a unique sparkling wine made from Montònega, a clone of the native Parellada. Brut Nature, it is bone dry and softly sparkling with crisp notes of apple, white flowers and a hint of pine. The ‘Muntanya’, a blend of Macabeo and Xarel·lo, is aged longer on the lees after the second fermentation in bottle (12 months in comparison to 4 months for the Ancestral Montònega) and has a slightly higher dosage, resulting in a richer wine with toasty brioche notes complementing the fleshy citrus character of the grapes.