Harvest notes 2023

A dry and extremely warm vintage and complicated by drought and wild boar attack, with a production loss of 60%; but we maintain a grape with good acidity.

Extremely dry autumn, where the soils could not be filled with water.
In January and February, the plant was able to have a good winter rest during the pruning period.

The early spring continued without rain. The extreme drought affected the estate, the forest and the vineyards and provoked a strong attack by the roe deer, which ate 90% of the shoots, causing a loss of production of between 60 and 80%. The rains at the end of May and the beginning of spring allowed a strong regrowth of the vineyard and a good vegetative development.

Dry and extremely hot summer. However, some occasional rains helped the grapes to develop well. The harvest began on 6 September at the estate. The grapes were extremely healthy, with a good balance of alcohol and acidity due to the concentration, with a voluminous entry, fresh and long finish.

Viticulture and Vinification

  • High-altitude/mountain vineyards. Montmell mountains
  • 100% organic agriculture
  • We work to recover biodiversity and improve forest ecosystem
  • Poorly developed, calcareous and stony soils
  • Mediterranean mountain climate
  • We recover local/traditional/historic/native varieties
  • We cooperate with local and vocational winegrowers. Standing up for the maximum price per kg of grapes in the region
  • We make minimal intervention wines, free from oenological additives during vinification – no more than 30 mg/l of sulphites in total
Plots of origin Montain of Montmell

Plots of origin
Montain of Montmell


Costers of Montmell, Baix Penedès
Altitude: 350 to 400m

100% Xarel·lo

Minimal intervention
white wine

Free from added additives
contains sulphites in the bottling process

Aging 4 months on lees


Plots La Costa of La Bisbal del Penedès, el Masot and el Tofol of Sant Martí Sarroca

45 to 85-year-old vineyards

Poorly developed
calcareous and stony soils

September 8th, 12th and 13th, fruit and root day.
Hand-picked, using 2,500kg trailers


Vineyard’s indigenous

at low pressure

Fermentation in cement tanks (20%)
and in stainless steel tank (80%)





5,5 g/l




0,33 g/l


>0,5 g/l


25 mg/l


The inheritance of an origin,
the expression of the Penedès

Certain wine varieties are so synonymous with a territory that in the long run, over the years, they end up being a metonymy: when you say xarello, everyone means Penedès. But saying is one thing, doing is another.

Finding out whether this wine manages to capture the genuine essence of the Penedès in a glass is reason enough to drink it, taste it, smell it and end up discovering that yes: that xarello is the Penedès because the Penedès is also salinity, it is also height, it is also forest and it is also the aromatic complexity that Can Sumoi’s Xarel·lo awakens in the nose and the seductive electricity it transmits to the palate, where the Penedès becomes wide, becomes fresh and still with a memory of aniseed fennel on the nose, it becomes wonderfully Mediterranean.


“It’s floral, but there’s nothing aggressive about the scent as it transitions to pure white fruit—buttery white peach and roasted sweet corn—giving a gentle mouthwatering impression that’s completely dry”.

Xarel·lo 2022 (94/100 points)
Top 100 Wineries of 2023, by Joshua Greene – Fall 2023


“Clear and pale but feels as if it hasn't been filtered or fined. Cold settled? Smells of sweet peas in spring, and fresh kolhrabi sliced and crisp, and rain on hot black stones, of ground cumin and cordite. Remarkable purity and precision. This works across the palate in a straight, long, determined line, painted borage green, flecked with fresh dill and distracted, only at the end, with a little round lick of lime sherbet, rhubarb sweeties and grapefruit jelly. Bitterness plays with sweetness plays with herbs plays with veg.”

Xarel·lo 2021 (17/20 points)
2022 Spring Collections – Spain and Portugal, by Jancis Robinson - May 2022


“The balsamic 2021 Xarel.lo has notes of fennel and aniseed, coming through as young, primary and varietal. This is clean, precise, floral and serious, with a dry finish”.

(92/100 points)
2021 Can Sumoi Xarel.lo, by Luís Gutiérrez – September 2022


“Master of Catalan sparkling wine Raventós i Blanc has brought all its understanding of the Penedes terroir and its signature white grape variety Xarel·lo to this still-wine project”.

Xarel·lo 2020 (93/100 points)
Spain Guide 2022- 10 spanish grapes to discover, by Sarah Jane Evans MW -October 2022

“His intention is to be as close to the natural expression of the place as possible, with minimal intervention”. - Xarel·lo 2017

Explore Spain’s undiscovered whites, by Sarah Jane Evans MW – May 2019


“A monovarietal still white it is similarly terroir-specific, salty and refreshing. Inspired by his time working with the late Didier Dagueneau in Pouilly-Fumé, who used meticulous farming to elevate the oft-maligned Sauvignon Blanc, Raventós is doing similar with Xarel·lo.”

How to build a celler for less than 500 pounds, by Dan Keeling – Marzo 2021


“And it doesn't get cooler than a bottle of high altitude, natural wine made with Xarel·lo from Can Sumoi in Penedès”.

This Party Won't Start Itself: Fun Wine For Summertime, by Jill Barth – May 2019