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.
Maceration is done at low temperatures to draw the most from the variety’s colour and personality. Static filtration for 24 hours and fermentation in stainless steel vats at 16ºC. Aged in stacks for around 20 months.
Aromas of red fruits, bringing out touches of ripe cherry, strawberry and ripe plum. It is fresh with fine, elegant bubbles.
This is the perfect cava for an aperitif. Its rosé structure means it can accompany all kinds of dishes: stews, fried food, pasta, smoked foods.