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Once a dominant grape variety in Catalunya, Sumoll nearly vanished but is now returning to favour with good wines. Sumoll thrives in dry, sunny spots with well-drained soil. Think red fruit flavours. Best available stats currently count fewer than 300 hectares planted. After the phylloxera crisis, it, like so many other varieties, was pulled from the ground en masse in lieu of vines of Tempranillo and Garnacha, and foreign Merlot, and Cabernet Sauvignon - offering more juice per hectare above all else. Sumoll ripens less evenly too, requiring a little more attention from the viticultor. Diligent canopy management is also necessary to reduce the risk of mildew to which it is prone. The aforementioned varieties though have had the privilege of much selective cultivation these past several decades to get ahead. Sumoll’s sharp acidity and lower alcohol levels, however, make it a smart bet for the region's future.

Clos Lentiscus – Perill Noir Sumoll 2015

€ 23,00Price
Only 3 left in stock

From old Sumoll vines. Fruit is destemmed and spontaneous semi-carbonic maceration is applied for three weeks. The wine is then aged for more than 30 months in old barrels, then bottled and left in the cellar for 3 more years before reaching market. 

Soft berry and plum fruit with cranberry acidity as well as a savory, earthy layer. Balanced and ready for the dinner table. 

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