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Sumoll Red 2019
In stock - Ready to be shipped
1900
€19,00
Unit price per
Région
Spain - Catalonia
Cépages
Sumoll
Contenance
75 cl
Alcool
10.3
Couleur
Red, Quiet
Millésime
2019
IS THIS WINE FOR ME?
Profil Aromatique
Agrumes
Accords Mets & Vins
Profil Technique
Sol :
Limestone
Vinification :
Hand-harvested on September 18, 2019, by the Cyclic team, the grapes underwent 27 days of carbonization, with 10% being foot-crushed. Vinification combines destemmed and whole bunches, for a gentle and expressive extraction. Alcoholic fermentation is carried out with indigenous yeasts. Bottled without filtration or stabilization, this wine expresses all the vitality and sincerity of the vintage.
Carafage :
Yes
Température de service :
16-18°C
Potentiel de garde :
5-10 years old
Decoding Wine
Sufficient
Woody
Complex
Floral
Expenses
Fruity
✔︎
Gobble
Light
Sweet (wine)
Mineral
Oxidative
Beading
Powerful
Round
Salinity
Dry
✔︎
Tannic
Strained
Cyclic Beer Farm
Cyclic Beer Farm développe des bières naturelles en lien avec le terroir, parfois en collaboration avec des vignerons. Fermentations spontanées et expérimentations sont au cœur du projet.
Découvrir le domaine
Learn more about the bottle
Sumoll Red 2019,
Cyclic Beer Farm
Cyclic Beer Farm is a duo of friends from Barcelona, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, are available in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second part is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua themselves harvest by hand from organic wineries throughout Catalonia and bring the harvest to their winery-brewery workshop in La Sagrera (Barcelona). There they sort the grapes, tread them under foot and vat the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for the whites and between six and fifteen days for the reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added to the vinification; nothing is added or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.
This all-Sumoll red wine (a traditional Catalan grape variety) comes from almost century-old vines planted in Mas Llorenç, in the Lower Penedès, on limestone soils. The altitude of the plot is 260 meters. The harvest is sorted, 10% foot-crushed, then undergoes 27 days of semi-carbonic maceration. After a second, very moderate crushing, fermentation continues in stainless steel tanks. This wine truly reflects the grape variety's signature, with a very fresh attack, lovely acidity, fruity complexity, and moderate tannins. Its modest alcohol content makes it a good aperitif and get-together wine. It will be a hit at a summer barbecue.
