Hand-harvested red Sumoll wine in September 2017. Elaboration Fermentation and maceration in stainless and aged in tank and 12 months in clay amphora made with the same soil where the vines are planted Location In Pla de Manlleu in the vineyards of + 500m. tall on a clay-limestone soil Tasting Note Medium layer, red with ruby ??tones. Abundant tears. The nose has interesting balsamic and undergrowth notes, such as rosemary and Sat Joan flower, which are based on notes of dehydrated fruit, orellana and fig, but also fresh fruit such as blueberries. In a second layer appear the typical varietal notes of sumo, such as carob and licorice In the mouth it is sedate and at the same time structured, with a mature tannin and an elegantly modulated acidity as a result of its passage through the amphora. Temp. of service Serve between 17-18º C. Pairing It is an excellent accompaniment to fatty cheeses. Combines perfectly with all kinds of red and roasted meats, also pairs well with rice and creamy.