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Temps de Flors is a young white wine from D.O. Penedès produced by Bodegues Sumarroca. The winery is located in the municipality of Subirats, in Alto Penedès (Barcelona).
Temps de Flors is a coupage of the varieties Xarello, Muscat and Gewurztraminer. The grapes come from their own farms of Sumarroca (located near Sant Sadurní d'Anoia) and Sabartés (located next to Llorenç del Penedès).
The Sumarroca farm is located in the northernmost part of D.O. Penedès, with soils of a high concentration of limestone and gravel with clay. As for the farm Sabartés, it is located further to the south, almost at sea level. This causes the ocean breeze to influence the grapes, giving the wine a certain Mediterranean character.
The production of Temps de Flors starts with a separate harvest for each variety, when they reach their optimal ripening point.
When the grapes arrive at the winery, a short pre-fermentation maceration is carried out at 10ºC for the varieties Muscat and Gewurztraminer. Their aim is to extract their maximum varietal potential.
Then, they carry out soft pressing and decanting by gravity, before the alcoholic fermentation at a controlled temperature of 14ºC for 20 to 22 days.
Finally, at the end of the fermentation, they perform the racking to achieve fine lees, which remain in the deposits for 4 weeks.
Temps de Flors is a young white wine from D.O. Penedès produced by Bodegues Sumarroca. The winery is located in the municipality of Subirats, in Alto Penedès (Barcelona).
Temps de Flors is a coupage of the varieties Xarello, Muscat and Gewurztraminer. The grapes come from their own farms of Sumarroca (located near Sant Sadurní d'Anoia) and Sabartés (located next to Llorenç del Penedès).
The Sumarroca farm is located in the northernmost part of D.O. Penedès, with soils of a high concentration of limestone and gravel with clay. As for the farm Sabartés, it is located further to the south, almost at sea level. This causes the ocean breeze to influence the grapes, giving the wine a certain Mediterranean character.
The production of Temps de Flors starts with a separate harvest for each variety, when they reach their optimal ripening point.
When the grapes arrive at the winery, a short pre-fermentation maceration is carried out at 10ºC for the varieties Muscat and Gewurztraminer. Their aim is to extract their maximum varietal potential.
Then, they carry out soft pressing and decanting by gravity, before the alcoholic fermentation at a controlled temperature of 14ºC for 20 to 22 days.
Finally, at the end of the fermentation, they perform the racking to achieve fine lees, which remain in the deposits for 4 weeks.