Bodegas Sumarroca

When Carlos and Nuria Sumarroca purchased their 15th century estate in 1982, they found wine production equipment and aging casks in one of the subbasement levels of the house. With this inspiration, they began their wine production by focusing on Cava and have since grown their portfolio to include a variety of red and white wines.

All of the grapes used in Sumarroca wines are grown in their estate vineyards. They are creating a ?world vineyard? for experimentation and study purposes with vine stock from around the world. Sumarroca harvests their grapes at night to retain acidity and to minimize potential harmful effects from the heat and the sun after the grapes are picked. The grapes are taken immediately to the press where the static weight of the grapes causes 25% to 30% of the juice to run free. This free run juice is the only must used to produce Sumarroca?s wines and cavas. The grapes are pressed once, so they may use the skins during the fermentation process, but the juice from this pressing is sold to other producers. The bodega is terraced along the hillside so that all movement of wine is by gravity without the need to use mechanical pumps. This makes Bodegas Sumarroca one of only three or four bodegas in Spain where the transfer operation of wine in the bodega is done without the disturbing impact caused by mechanical pumps.

The Sumarroca family is active in agricultural research. They developed a new strain of olive tree, which is the size of a grapevine when it is fully matured. The olives can be picked by grape harvesting equipment, thereby reducing 75% of the cost of the olive oil production and practically eliminating the damage to the olives that frequently occurs during the traditional harvesting operation. Additionally, the reduced time it takes to bring the olive to the press slows the oxidation process, thereby increasing the quality of the final olive oil product.

View the wines in Frontier's portfolio from Bodegas Sumarroca.

Bodegas Sumarroca Web site