100% Montonega (a high-quality pink-berried clone of Parellada) fermented with indigenous yeasts partially in tank and finished in bottle. The finished wine comes out at bone dryness with 10.2% alcohol and 5.9 atm of pressure. Made with no additives; unfined and unfiltered. Can Sumoi is the new vineyard for natural wines from Raventos i Blanc. Can Sumoi is a 400-hectare property located at an altitude of 600 metres. It is planted with 20 hectares of vineyard, with native varieties Parellada, Sumoll and Xarel·lo. Here, Pepe Raventos, an oenologist and winemaker, aims to produce natural wines with origin, obtaining a true reflection of the land where they are born, and its landscapes. To achieve this, he cultivates the entire property biodynamically. He produces his wines by recovering rural traditions, and without adding any kind of oenological additive. Can Sumoi Ancestral Montonega is a sparkling wine made with Parellada, from vineyards located at an altitude of 550 metres on clayey-chalky soils, planted in vase-shape. Fermentation is carried out in stainless steel vats at a controlled temperature of 16ºC, with yeasts that are native to the vineyard. Fermentation is completed in the bottle, where the wine is left to stand for a few months before being put on the market.