Gaintus Sumoll Blanc

Winemaking
Sumoll Blanc, an almost extinct variety, is part of the Gaintus collection, aimed at its recovery. The harvest is manual and selective during the third week of September, with grapes stored in refrigerated containers to preserve freshness and organoleptic properties. Microvinification is carried out in stainless steel tanks at low temperature, with work on fine lees for three months, imparting complexity, volume, and elegance to the wine.

Tasting notes
Nose: complex notes of anise and fennel, with Mediterranean herbs, white fruit —lemon pear—, citrus peel, and an elegant background of fresh tobacco.Palate: fresh and enveloping entry, with balanced acidity. Broad and silky, with citrus and white fruit persistence, and a subtle salinity that adds depth and elegance.

Food pairing
 Ideal for seafood rice dishes, shellfish and crustaceans, oysters, carpaccios, and delicate preparations that seek precision and freshness.

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