Type: Red Wine
Sumoll planted in 1939, grown organically and selected from parcels within 10 hectares of estate vineyards grown on calcareous sand. Hand-harvested with 15 days of skin maceration (stems included). Spontaneous fermentation with native yeasts took place in very old foudre and amphora for 1.5 years after harvest before being blended together and bottled, unfined, unfiltered, with no sulfur.
A bright, fresh, higher acid and chillable light-to-medium bodied red.