Organic Sumoll from old vines in the Parc Natural del Garraf just south of Barcelona, grown and produced by Manel Avinyo. The grapes are fermented whole cluster for 15 days, then pressed off to a mix of old barrel and amphora for a year, then it all gets blended together and rests in steel for another year before getting bottled unfiltered with no sulfur added. Chillable and bright, but complex and layered with lipsmacking wild red berry fruit.
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