This February, we recommend a wine that is especially meaningful to us, as it is one of the winery’s most recent releases. After years of study and research, we have finally vinified a small plot of Sumoll Blanc planted on our estate. In doing so, we add the white variety to our original commitment to recovering Sumoll Negro in the Penedès, our native region.
In 2026, we proudly launch the Sumoll Blanc de Montrubí, a distinctive proposal that champions one of the rarest and least known grape varieties in today’s wine landscape. It joins the Gaintus collection, dedicated to preserving historic native varieties.
Sourced from a single vineyard located at over 550 meters above sea level, on clay-limestone soils with high stoniness, Sumoll Blanc precisely reflects the character of high-altitude vineyards. The vines, more than ten years old, yield a very limited production of just 1,597 bottles, making this wine a true collector’s item.
Harvested manually and selectively during the third week of September, the grapes were transported in 25 kg boxes and carefully sorted at the winery. They were then kept in refrigerated containers to preserve freshness and prevent oxidation. Microvinification in stainless steel tanks at low temperature, followed by three months of ageing on fine lees, brings complexity, volume and subtle elegance to the wine.
In the glass, the wine is refined and expressive. On the nose, notes of anise and fennel stand out, accompanied by Mediterranean aromatic herbs and delicate hints of lemon pear and lime zest, all resting on an elegant background of fresh tobacco. On the palate, it impresses with a fresh, enveloping entry supported by vibrant, well-balanced acidity. The mouthfeel is broad and silky, with remarkable persistence, where citrus and white fruit nuances reappear alongside a subtle salinity that adds tension and depth.
With just 11% alcohol, this white wine is a versatile, food-friendly option, ideal for seafood rice dishes, shellfish, oysters or delicate preparations that seek precision and freshness. Best served between 8 and 10 °C.
A firm commitment to identity and the recovery of viticultural heritage that reaffirms the dedication of Montrubí to authenticity and excellence.
