Bodegas Sumarroca, Cava Núria Claverol Homenatge, DO Cava, Spain, 2016

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

A very special cava bearing the name of the wife of the wineries' founder, Carles Sumarroca. The cava carries a dedication from her three children to their mother: “This is a tribute to our mother, her love of the land is a constant in her life.” The high quality of this cava lies in the selection of the vine plots used to make it. The wine is grown in the Peretes plot, located in the Santa Creu sector of the Sumarroca estate. This is a gravelly piece of land where fossils can be found both on the surface and deep in the soil, giving the grapes their unique character. Planted over 50 years ago, the Xarel·lo vines have absorbed the essence of the land.

Winemaking

Harvested by hand and transported to the winery quickly to gently press without stemming to extract the first pressing from the grapes, after lowering the temperature to 10 ° C to prevent oxidation. Static racking and natural for 24 hours. Fermentation in stainless steel at 16 ° C for 20 days. Aged in stacks for about 45 months.

Tasting Note

Intense aromas with mineral and roasted notes that gives it a unique combination. The palate is extremely flavoursome with fine bubbles that melt in the mouth, then integrating with the complexity of aromas. Fruit driven aromas that also consist of brioche, baking spices, white fruits, and floral notes lead to a smooth textured, savoury sparkling wine.

Food Matching

We recommend this elegant Cava with Rissoto, Paella, lamb, pork.. or just for fun on it's own.

Awards