As the brand Raventós i Blanc is now exclusively for sparkling wines, the still wine business has taken a 360-degree turn to focus on low-intervention wines. The importance of the origin of the grapes was reinforced with the purchase of a 400-hectare property in La Juncosa del Montmell (Baix Penedès) in 2017.
Located in the province of Tarragona, the highest point in the property stands at 600 metres. Beyond the fantastic views to the Mediterrnean, the place seems ideal to make low-intervention wines.
Pepe Raventós, 21st generation of the first family to produce Cava, started making natural wines in the garage of his home. They were mostly Xarel.lo and were fermented in amphora, foudres, with skin contact or pet-nats. This experience has been instrumental in developing the range of wines at Can Sumoi.
Holm oak, pine and oak tree forests dominate the property. Three are three farm houses built in the 17th century where wine was made in the past, as well as stone walls and 20 hectares under vine planted with Parellada and Sumoll. Parellada, which is locally known as Montonega, is very common in this area.
Recovering vineyards and borders is the priority at Can Sumoi. Some land has been gained to the forests and the farmhouses are being rebuilt. In the future there are plans to bring animals to replicate the farming model at Raventós i Blanc.
Can Sumoi produces around 300,000 bottles. The range starts with a Garnacha Blanca and the rosé La Rosa, a blend of Xarel.lo and Sumoll (both wines retail for around €12 in Spain). Both are made partly from grapes bought from local suppliers, in line with the Raventós family's philosophy of working with local growers and paying higher prices than the norm in the area. The single-varietal Xarel.lo and the red Garnatxa Sumoll (€14-15 in Spain) are also made using third party grapes.
The only wine made from 100% estate grapes is the pet-nat Montònega (€14), the specific Parellada clone from this part of the Penedès region.
All the wines can be bought at the winery’s online store.
