Sumarroca 2CV

The production of this wine involves minimal intervention. The grapes are harvested by hand and divided into two batches in order to follow two production methods. In the first, the grapes are traditionally pressed and fermented in stainless steel tanks at a controlled temperature, always using the wild ferments from the vineyard. In the second, the stalk is removed and the must is left to ferment together with its skins for 4 days at a controlled temperature, also with its wild ferments. Once the fermentations are finished, the wine is left to rest for 3 months before bottling. This minimal intervention is what allows the wine to have natural sediments.