This wine is made from Sumoll and Samso' grapes. Harvested by hand from vines aged 10-75 years old and aged in the bottle for 20 months. Only 10,000 bottles produced.
Following their father’s passing in 2001, Manel Aviño and his brother, Joan returned to reclaim their 14th-century family estate, Can Ramon. Neglected but full of potential the brothers set to work to rebuild and bring it well beyond its former glory. Starting with the land, they sought organic certification and now practice biodynamic viticulture, creating a thriving ecosystem in the vineyards and on the farm, where Ringo the horse does the plowing, sheep fertilize the soil, and their bees pollinate the vines. Today, Manel’s daughter, Nuria, is learning the craft alongside him—the 10th generation to farm the estate.
In the cellar, the family works with a non-interventionist approach. All fermentations use ambient yeasts from the wine tanks and honey from their own bees to kick off secondary fermentation in the bottle—a very unusual practice, even for natural wine producers! Manel goes above and beyond, bottles without fining and filtration, and he never adds additional sulfur.
Sumoll and Samso'
The Sumoll is a black grape variety. It is a rustic variety, native from the Penedès region in Catalonia (EU), drought resistant and with uniform development. The grape is long and big. It is used to produce red, white, rosé wines and cava (Catalan form of Champagne, the so-called Traditional Method).
The name is related to the local slang term sumollar, which means maturing or withering, from the Latin verb submolliare. Young wine from Sumoll grape has a slight roughness that disappears with aging. Its production is low and treatment for achieving quality wines requires high skills in wine production. Before and after phylloxera, the Sumoll was a variety of black grape widely grown throughout Catalonia. The entrance to the European Union in 1986 accelerated discredit of local varieties, which were not considered able to make good & competitive wines. It has been replaced by other varieties and nowadays its culture is rare, with less than one hundred hectares planted (247 acres). This trend has begun to change within the last few years. Wine growers are starting to recover and appreciate this variety, as they see an opportunity to create original wines that differentiate themselves by creating their own specialties, gaining a distance from the big industrial companies using only the stocks of international ubiquitous fashionable types - Cabernet Sauvignon, Merlot or Chardonnay.
Samsó is the Catalonian word for Carignan. Carignan is a late ripening black skin variety which was once so widely planted in Languedoc-Roussillon that it was France's most planted vine for much of the 19th century. Because of it's late ripening habits, Carignan can only thrive in relatively hot climates. The vine has been important in the Americas. There were about 3,300 acres in California's hotter regions in 2012 as the vine's productivity and vigor is valued by growers.
Region: Penedes, DO
Penedes is the largest and most important wine zone in Cataluña, producing wines from over 36,000 acres of vineyard. It's close proximity to Barcelona made it one of the first regions in Spain to mass produce wine and when France was stricken with Phylloxera, became an important market. Penedes rises from the Mediterranean and is divided into a series of three zones. Low Penedes reaches elevations of 825ft. The warmest part of the region which traditionally grew Malvasia and Moscatel de Alejandria grapes for sweet fortified wines. The second zone, Medio Penedes, is around 1,600 feet above sea level and is the most productive part of the region, providing much of the base wine for the sparkling wine, Cava. Penedes Superior at 2,000-2600ft above sea level, is the coolest part of the region where some of the best white grapes are grown. The native grape, Parellada, but also Riesling, Muscat, Gewürztraminer and Chardonnay are grown here.
Tasting: dark, savory, peppery and completely unique. Blackberry fruits and kalamata olive
Pairing: Patatas bravas with garlic aioli, croquetas, chorizo, manchego cheese