Winemaking
A selective harvest is done of the best clusters of Sumoll. The bunches are then transported to an ancient haybarn, where they are hung to dry for more than 4 months in the breeze until the desired level of sugar concentration is reached. After vinification the wine ages in French oak barrels for 9 months.
Testing notes
Cherry rosé color with a finely intense bouquet to match. A medley of autumn aromas ranging from fresh orange blossom honey to dried tart cherries and plums with touches of dried Spanish jasmine, pink rose and candied citron zest. The creamy palate echoes the nose with deepening flavors of lemondrops, quince preserves or membrillo, and balsamic reduction maintaining a perfect balance between sweetness and acidity throughout the finish.
Food pairing
Dark chocolate, apple pies and dried fruit, spicy sweets such as cinnamon and cardamom.
Awards
93 Guía Peñín points — Gold Medal, Premis Vinari
92 James Suckling points
91 Robert Parker points
18.5 (Superior) — Jancis Robinson
| Weight | N/A |
|---|---|
| Appellation | D.O. Penedés |
| Type of wine | Sweet |
| Variety | 100% Sumoll |
| Vineyard planting year | 2006 |
| Alcoholic grade | 14% vol. |
| Soil | Clayey-calcareous |
| Serving temperature | 10 ºC – 12 ºC |
| Wine | 2022 |
| Bottle format | Bottle 37,5 cl. |
