The Sumarroca Blanc de Blancs is elaborated with Xarel.lo 30%, 25% Macabeo, Parellada 15%, Muscat 20% and 10% Chardonnay.
Made from homegrown grapes by extracting only 50% of free-run juice and racking it to remove suspended particles, fermentation is made at 15 º C temperature for 3 weeks in stainless steel tanks. Once the assembly of the five varieties (Xarel.lo, Parellada, Macabeo, Muscat and Chardonnay) is made ??filtration, stabilization at low temperature and finally bottling follows.
Tasting notes: Colour: Pale yellow with shades of ivory. Nose: Pleasant citrus notes with white floral background Palate: fruity wine, fresh and balanced
The roots of Sumarroca´s winemaking vocation can be found in the village of Lliminana, in the Pallars Jussà region of Lleida. There, generations of the Sumarroca family worked their vineyards. In the early eighties, the family winery moved to the Penedès, where Molí Coloma estate was... bought, some 36 hectares in Subirats, along with Heretat Sabartés, a 24 hectare estate in Banyeres del Penedès. The production facilities were located in the Molí Coloma farmhouse, where the production of cavas and white wines was started. In 1999, the now known as Finca Sumarroca was acquired from the Marquis de Monistrol family. At 403 hectares, it is the largest single estate in the Penedès region. This acquisition not only enabled Sumarroca to be entirely self-sufficient, covering 100% of its grape needs, but also represents the start of a new period in the companys history, marked my complete control of al the production processes and a renewed growth potential.
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