The grapes to produce the Cava Brut Gran Reserva Núria Claverol Homenatge Sumarroca are harvested by hand and transported quickly to the winery for a gentle pressing without destemming. Only the first part of the must is extracted, after cooling to 10ºC to prevent oxidation. Natural, static filtration for 24 hours. Fermentation in stainless steel vats at 14ºC for 17 days. Aged in stacks for around 30 months.
A very special cava bearing the name of the wife of the wineries’ founder, Carles Sumarroca. The cava carries a dedication from her three children to their mother: “This is a tribute to our mother, her love of the land is a constant in her life.” The high quality of this cava lies in the selection of the vine plots used to make it. The basis of Núria is the Xarel-lo variety from the Peretes plot, measuring 4.1 hectares in the Santa Creu terrain of the Sumarroca estate. The vines are more than 50 years old, growing splendid Xarel-lo yielding low production. The Parellada comes from the Mirador plot on the same estate, measuring 8.17 ha. It is poor soil, with more clay and chalky gravel. The Chardonnay variety comes from the Castell plot, measuring 3.6 ha, at the top of the Sabartés estate.
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.