This 100% Sumoll Negre, an obscure, indigenous Catalan grape, comes from 60-80 year-old vines organically farmed on steep. clay and stony soils over 600 meters above sea level and rife with biodiversity such as pine trees, flowers and animals, including wild boar which can present quite the challenge! The grapes are hand-harvested, sorted and de-stemmed. Fermentation occurs with native yeast in small and large temperature controlled, clay amphorae over eight weeks during which they perform battonage weekly with inert gas to avoid oxidation and preclude the use of sulfur. The wine then rests in the same amphorae for an additional nine months or so. The result is a vibrant, light-to-medium-bodied red with brambly wild blackberry and black cherry flavors, just a bit of barnyardy funk, balanced acid, moderate tannins and earthy minerality. This juicy, compelling red can take a chill but doesn’t need one and pairs wonderfully with a nutty Manchego, cured Iberian pork loin or Catalan Arròs Negre with chicken thighs.