'La Rosa'
Penedès Rosado · Catalunya, Spain
- 125ml
- £9.50
- 175ml
- £13.50
- Bottle
- £50
- Grape
- Sumoll · Parellada · Xarel·lo
- Vintage
- 2024
- ABV
- 12%
The short version
Made by Pepe Raventós — the man who walked his family out of Cava DO to chase pure terroir.
Sumoll rescued from extinction. Direct-press, native ferment, zero oak.
Pale copper, taut as wire — it drinks like a light red, not a summer rosé.
How it tastes
Aroma & flavour
Sell it with
Torched Mackerel, Salsa Verde
Sumoll gives this more grip than a pale rosé has any right to, and that is what lets it hold its own against oily fish. The saline mineral cut goes through the mackerel's fat, and the salsa verde's herb and vinegar meet the wine's own orange-peel bite rather than stripping it.
Where to take them next
The detail — if they ask
Pale, luminous salmon with a copper edge. The nose lifts with crushed wild strawberry, rose petal and hibiscus over chalky, stony minerality. The palate is taut and dry — raspberry, watermelon rind and a saline thread carrying through to a clean, mouthwatering finish. No oak, no malo — fruit, stone and altitude.
Can Sumoi
- Producer
- Pepe Raventós' high-altitude estate above Sant Pau d'Ordal — biodynamic farming, native yeasts, minimal intervention.
- Region
- Penedès DO, 600m above the Mediterranean — cool nights, long ripening, fresh acidities.
- Grapes
- Sumoll-led blend (the indigenous Catalan grape Pepe rescued) with Parellada and Xarel·lo for lift and salinity.
- Soils
- Limestone and clay over chalk — the same mineral spine that runs through the Penedès' best Cava terroirs.
Made the way Champagne is made — direct press, no skin contact, no oak. A serious, dry, terroir-driven wine in rosé clothing.