Toca’m
2023, Anoia , El Penedès, Spain
Toca’m
Sumoll
Lucy Chilvers
About the Wine
Hand harvested in 16kg crates. Whole bunch, direct press. Champagne press cycle. Alcoholic fermentation with native yeasts in stainless steel and bottled with sugar for natural carbonation, ancestral method. Spontaneous malolactic fermentation with indigenous bacteria. 7 months on lees, disgorged late spring 2023.
Tasting Notes
On the nose, summer strawberries, lemon peel, and cut grass. On the pallet bracing acidity with well balanced tannins, pink grapefruit, citrus notes, and sherbet.
Pairing Notes
Paired well with oysters, shellfish, sushi, roasted white meats, grilled vegetables. White and dark chocolate.