Sumoll 'Litrona' 2018

$36.95 Sale ‚ÄĘ Save

Item is in stock Only 0 left in stock Item is out of stock Item is unavailable

Only 500 cases were produced of this red wine from the Sumoll grape! Hand-harvested and spends 5 days on the skins (stems and all!) followed by ageing in amphora. An elegant, soft, and very chillable red!

Tasting Notes: Chillable and loaded with red fruit!

Pairing Suggestions: White Meat, Fish, Pizza

Catalunya, Spain

Type: Red | Vintage: 2018 | Sulfur: No Added | Varietal: Sumoll | Alcohol: 12% | Production: Biodynamic | Style: Glou Glou

Producer Profile

Clos Lentiscus: Manel Ariny√≥ (aka the bubble man) is making some of the most exciting sparkling wines‚ÄĒnot just in Spain but in the world. If you were to blindly taste Clos Lentiscus, it is a real probability that you‚Äôd think you were tasting grower Champagne. Pepe Ravent√≥s from Ravent√≥s i Blanc is a strong advocate that the Pened√®s terroir produces sparkling wines of profound mineral expression that can compete with the best in the world; Manel‚Äôs Clos Lentiscus cuv√©es greatly support Pepe‚Äôs case. In 2001, Manel and his brother Joan returned to their family‚Äôs 14th century estate Can Ramon after the death of their father. Conventionally farming the land, their father sold the fruit instead of commercially selling wine. In the 19th and 20th centuries, Can Ramon had a successful history of selling wine to France and the American colonies (factors such as the Spanish Civil War, phylloxera and industrialization ultimately lead to its decline). Clos Lentiscus was created to recover the brilliance the estate once enjoyed and to continue the work of past generations.

As Featured In

MYSA Natural wine featured in New York Post
MYSA Natural wine featured in Forbes
MYSA Natural wine featured in the good trade
MYSA Natural wine featured in mens health
MYSA Natural wine featured in vice
MYSA Natural wine featured in wine enthusiast

About Natural Wine

Great question! There are a lot of definitions for natural wine with the main term you'll hear being that it has had minimal intervention. To be more specific, our definition is that the wine must first be sustainably farmed, which typically means it was organically or biodynamically farmed.

Then, in the cellar the natural winemaking process has some differences as well! The wine is typically unfined, unfiltered, and goes through spontaneous fermentation with native yeasts. If you want to know more about what natural wine is, we have an entire guide under our reference section!

The short answer is that natural wine can taste like any other kind of conventional wine (we like to call these stealth natural wines) or it can taste quite a bit different, as production methods can vary and potentially be lighter, or in a style you've never had before (like orange, pet-nat or amphora).

The natural wine community is also more accepting of some qualities in wines that conventional would consider a flaw, like Brett, some oxidation, or volatile acidity. We would consider these in high amounts to also be a flaw, but in many cases a touch of these qualities can ultimately improve their flavor and texture and be happily accepted in a natural wine.

To find out more about what natural wine tastes like, check out our full blog and podcast on the topic here.

The short answer is, no! But many are. Glou-glou describes winesthat are easily chuggable, impossible to put the glass down, and seductively delicious! They tend to be young and fresh, designed to be drunk early with an average ABV of around 10%. Check out different styles or glou glou natural wine here on our site.