To produce the Cava Brut Reserva Sumarroca separate wine-making processes for each variety take place. Static filtration for 24 hours. Fermentation in stainless steel vats at 14ºC for 18 days. Aged in stacks for around 24 months.
This organic Cava is made with grapes from the Sumarroca estate in Penedes. Selection of the best plots of the traditional Cava varieties: Macabeu, Xarel·lo, Parellada and the universal Chardonnay. Sumarroca Estate is Located in Monistrol d’Anoia (in Sant Sadurní d’Anoia), all south-facing vineyards, protected by the Montserrat mountain range and benefitting from the gentle Mediterranean coastal climate and the “terral” wind from inland. With a wide variety of animals (including the short-toed eagle, jay, salamander and black starling) and plants (including Aleppo pine forests, fragrant virgin’s bower and the European nettle tree). It also features three ravines (two within the estate and a third right on the border) and two forests (Bosque de Águila [Eagle Forest] and Sierra de la Vermella).
Carlos Sumarroca is one of Spain’s most important and awarded agriculturists and together with his wife Nuria the enterprising couple set about establishing Sumarroca as the largest estate grown Cava producers in Spain. They practice sustainable farming, harvest at night, and only use free-run juice. Combining their passion for the land and tenacity in cultivating vines, their Cavas have bags of personality and character. Traditional sparkling wine methods are used with all movement of wine around the winery via their gravity fed system.