Mas Candí Umoll

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Mas Candí Winery

Avinyonet del Penedès


Variety: Sumoll

Total de-stemming, maceration for 2 weeks, alcoholic fermentation with native yeasts. 6 months in stainless steel tanks, plus 12 months in bottle.

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It is made with Sumoll, a Catalan autochthonous variety, which grows on clay-calcareous soil with views of Montserrat. Only 1000 bottles.

Mas Candí Umoll

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