Sumarroca 2CV Inalterat, 2023

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

The grapes for 2CV Inalterat come exclusively from Finca Sumarroca in the Penedès region of Catalonia and are sourced from organically and sustainably farmed vineyards planted with 100% Xarel·lo. The vineyards are located between 150 and 300 metres above sea level on south and south-east facing slopes, helping to achieve optimal ripening while retaining freshness. The soils are predominantly calcareous and gravelly with low organic matter, naturally limiting vigour and concentrating flavour in the fruit. Vines are trained using the Royat cordon system, with yields maintained at approximately 8,000 to 9,000 kg/ha

Winemaking

2CV Inalterat is produced as part of Sumarroca's minimal intervention 2CV range, with the distinctive feature of being made without the addition of sulphur dioxide (SO₂), allowing the purity and fruit character of the Xarel·lo to shine. Following harvest, the base wine undergoes alcoholic fermentation in stainless steel tanks at a controlled temperature of 16°C for around 16 to 18 days to preserve freshness and aromatic intensity. The wine is then made using the traditional method, spending more than 12 months ageing on its lees before disgorgement to develop complexity and texture. The finished sparkling wine is bottled with no dosage, resulting in a dry, authentic expression of the vineyard and vintage. It has an alcohol level of 12.0% ABV, and the first vintage was released in 2021.

Tasting Note

Bright, pale yellow in colour with golden reflections. Expressive aromas of ripe white fruit, particularly Golden apple, are complemented by delicate pastry notes reminiscent of angel hair and traditional ensaimada. The palate is fresh, vibrant and fruit-driven, with a fine, discreet mousse that enhances the wine's freshness and lively character.

Food matching

Grilled sea bass, cod, sea bream and other simply prepared white fish dishes. Its crisp, sulphite-free style also complements shellfish such as oysters, prawns and scallops.