Bodegas Sumarroca, Cava Letargia, Gran Reserva, DO Cava, Spain, 2014

Producer Profile

Since 1980, Carlos Sumarroca and his wife Nuria have built Bodegas Sumarroca into one of the largest and most important entirely estate-grown organic Cava producers in the Penedès.

Carlos was originally an agronomist, selling fruit trees around the world, but a conversation with the Marques de Monistrol about the low prices being paid to growers and the lack of emphasis on quality led to a gentleman’s agreement to purchase the 500ha estate there and then. Carlos then embarked on a process of removing of non-indigenous varieties from the estate and vowed never to compete with the large volume wineries, but instead to focus on high-quality production and sustainable management. Today the estate is certified by the internationally recognised Biosphere Sustainable certificate supported by UNESCO and strives to work with as little impact on the local environment as possible in ways to support the local economy – measures that include the repopulation of native fauna, the installation of hives and protected areas for bats, and the gradual elimination of fossil fuels. If that wasn’t enough, Bodegas Sumarroca also make sublime Cavas that reflect their overriding passion for the land.

Viticulture

Produced from a selection of Macabeu, Xarel·lo, Parellada from the estates ecologically diverse vineyards, where rare native flora and fauna, including the short-toed eagle and the European nettle tree can be found. A landscape defined by ravines and forest (Bosque de Águila ‘Eagle Forest’ and Sierra de la Vermella) which only enhance the beauty of the final product. Soils are formed of delta stones deposited by the River d’Anoia, with gravel and fossils from the ancient seabed. Protected from the harsh northerly winds by the mountains of Montserrat, vines are organically cultivated, a mulch of organic manure is judiciously used, and inter-row cover crops encourage biodiversity.

Winemaking

A separate wine-making process is followed for each variety, with a static filtration for 24 hours. Fermentation in stainless steel at 14°C lasts for 18 days, and the wine is aged for at least 120 months before release, hence its name which means ‘lethargic’!

Tasting Note

A seriously elegant Gran Reserva Cava, Letargia displays intense aromas of white fruit and flint, accompanied by toast and subtle grassy notes. An abundance of character from fleshy white peach, to toffee, cream and brulee, married together with lemon curd acidity, and notes of pastry and brioche through to the finish. A sublime Cava worth the 120-month long wait!

Food Matching

Divine with seafood, shellfish, cured cheese and white meats … and a treat with seafood rice dishes!