Mas Candí Winery
Avinyonet del Penedès
Total de-stemming, maceration for 2 weeks, alcoholic fermentation with native yeasts. 6 months in stainless steel tanks, plus 12 months in bottle.
It is made with Sumoll, a Catalan autochthonous variety, which grows on clay-calcareous soil with views of Montserrat. Only 1000 bottles.