Can Sumoi Xarel-lo is named after the Can Sumio farm. This farm has been in the hands of the Mateu family since 1645. In the past, this farm was known as a paragon of agriculture. However, little has been done in recent decades. One of the last family members, Josep Mateu, is now well into his eighties, but was born on this farm in 1936. In his youth, Can Sumoi flourished, but as he grew older, things fell into disrepair. Fortunately, that changed when Raventos came around.
The impressive Raventos winery, best known for its sublime cava wines, recently acquired the farm. Josep Matau saw the once-dilapidated farmhouse come back to life. The vines were pruned, the harvest was brought in—life was back in full swing. "It's like stepping back in time, to the first half of the 20th century," says Josep Matau.
The Can Sumoi farm is situated on an estate that covers no less than 400 hectares! However, the largest part is occupied by forests. 'Only' 20 hectares are intended for viticulture. Here, Raventos has chosen varieties in which they excel, such as the Xarel-lo. This grape variety mainly became a sensation thanks to the cava, but in Can Sumoi Xarel-lo it proves that it can also excel individually in a still wine. The choice was made to let the purity of the Xarel-lo prevail in Can Sumoi Xarel-lo: so no intervention. Simply a good fermentation with the very best grapes that Raventos had at its disposal. The result is impressive. Think of sparkling aromas of Mediterranean herbs, soft anise, white fruit and jasmine in bloom. Yet Can Sumoi Xarel-lo is remarkably fresh on the palate. The bitter aftertaste emphasizes the thirst-quenching character of Can Sumoi Xarel-lo.
