De Nit Conca del Riu Anoia 2023

The vinification method for this product begins with low-pressure inertia pressing. Alcoholic fermentation then takes place in stainless steel tanks at 18°C for 16 days, with the addition of indigenous yeasts to aid the process. During malolactic fermentation, the fermented must is stirred twice a week for 3 months in order to work the product to its best advantage.

The Can Sumoi estate covers 400 hectares, 30 of which are vineyards planted with parellada, xarel-lo and sumoll. The Can Sumoi project is based on respect for the environment, natural winemaking and biodynamics, to produce natural mountain wines with minimal intervention in both viticulture and winemaking processes.

A gourmet cuvée with a balanced, refreshing structure. It faithfully expresses the character of the grape variety, with aromas of aromatic herbs, aniseed, white-fleshed fruit and a floral touch. On the palate, it's supple, round and flavorful, with a long, fresh finish marked by saline notes.

This wine goes wonderfully with oysters, mussels, scallops and other seafood.