Sparkling Sumoll Rose, 'Ancestral', Can Sumoi
100% Sumoll fermented with indigenous yeasts partially in tank and finished in bottle. The finished wine comes out at 10.2% alcohol at bone dryness with 6.2 atm of pressure. Made entirely without additives; unfined and unfiltered.
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Press & Reviews
Wine & Spirits
This wine starts its fermentation in tank and finishes it in bottle; there’s nothing added, so it generates CO2 by digesting the grape sugar that’s left. The result is a bright and creamy sparkling wine with rustic loquat and green olive flavors. It’s dry and austere, with an almond-like savor, to chill for grilled fish.