Can Sumoi is an estate in Baix Penedès whose origins date back to 1645, where vines of Parellada, Xarel-lo and Sumoll were harvested and vinified by tenant farmers. After the property and its vineyards had been abandoned for over two decades, winemakers Pepe Raventós and childhood friend Francesc Escala recovered the estate and turned it into an operating organic vineyard. This selection is a Xarel-lo that ferments on the lees in stainless steel for three months, resulting in a silky, round mouthfeel. It’s clean and fresh, medium-bodied with a fruity palate of slightly underripe, crisp orchard fruit that finishes with a punch of salinity. Drink with Vietnamese summer rolls or a big juicy heirloom tomato dressed with good olive oil & flaky salt!