Blanc de Blancs - Sumarroca - Vino Blanco  

Blanc de Blancs

A fresh, young combination

Modernising of a tradition since the beginnings of Sumarroca. Traditional coupage from Penedès updated 25 years ago by Sumarroca, with a small proportion of small grain Muscat, all from our own vineyards.

CHARACTERISTICS OF THE VINEYARD

The wine comes from two of our estates. Firstly from the Sumarroca estate (Sant Sadurní d’Anoia) at the northernmost part of the “Denomination of Origin” area. The lands there are poor, chalky and contain gravel. The influence of the sea is diminished by the Garraf mountains which dry out the sea winds, while the pre-coastal mountain range protects the estate against dry winds from inland. The other part of the coupage comes from the Sabartés estate to the south of the “Denomination of Origin” area and is clearly influenced by the sea, with a milder climate and wines which are more Mediterranean in character.

HARVEST

The 2013 vintage began with heavy rains in October but there was virtually no rainfall for the rest of the winter and temperatures were very mild. Towards the end of February and March the temperatures dropped, which delayed bud-break a little. The weather became much hotter in April, but at the end of the month rainy weather set in and continued throughout May, bringing temperatures down to levels more typical of February. Temperatures remained low in June, and it was July before the hot, dry weather arrived. The weather in August and September, as the grapes ripened, was cool, especially at night. Harvesting began a week later than usual, with significant gaps between the dates on which each variety was collected.

TASTING NOTES

Fresh, elegant aroma with notes of summer fruits such as Starking apples and pears combined with a touch of white orange blossom. Fresh and fruity in the mouth with a very pleasant finish.

PRODUCTION

The grapes are brought in and pressed in separate batches for each variety and plot, as they ripen. Static filtration for 24 hours and controlled fermentation at 14ºC for 20 days. Transferred at a specific gravity of under 1010 to keep the fine sediments in the tank for a resting period until the final coupage.

Analytical data

Alcohol: 11.05% vol.

Residual sugar: <0.5 g/l

Acidity: 3.95 g/l

pH: 3.30