A vibrant, juicy red built around Sumoll, capturing the Mediterranean energy of Sant Llorenç d’Hortons. The nose is lifted and expressive — wild strawberry, red cherry and crushed raspberry layered with dried herbs and a subtle earthy spice. On the palate it’s bright, fluid and irresistibly drinkable, with fresh acidity, soft tannins and a savoury, lightly rustic edge. There’s crunch from the Sumoll, warmth from Garnatxa and Monastrell, and a gentle structure from Ull de Llebre and Syrah. Lively, honest and full of movement.

Winemaker | Rubén Parera

Region | Penedès, Spain

Vineyard | L’Hort, L’Ull de Llebre & Les Prunes

Soil | Loamy-clayey soil over compressed bedrock

Altitude | ~235 m

Varieties | 40% Sumoll, with Ull de Llebre, Garnatxa Negre, Monastrell & Syrah

Viticulture | Biodynamic (Demeter certified)

Bottles made | 12000 bottles

Vinification

Hand-harvested in 250 kg crates. Fermented naturally in cement with skins and without stems, using gentle maceration/infusion at controlled temperature. Wild yeasts initiate fermentation. The free-run wine is separated by gravity; remaining skins are pressed for other cuvées. Aged through winter for natural clarification, then bottled by gravity on a descending moon, without fining, filtration or additions.

Natural sediment or slight cloudiness may appear — a mark of minimal intervention and authenticity.

An energetic, dangerously drinkable red that delivers freshness, character and pure pleasure.