Can Sumoi was founded in 2015, by Pepe Raventós and Francesc Escala, who had always dreamed of making still wines in their native Catalonia. The estate comprises 20 hectares of Xarel-Lo, Parellada, Montonega and Sumoll, planted at 600m altitude over limestone soil. Not satisfied with being certified biodynamic, the duo took things a step further, coining the term 'biosynergy', a philosophy encompassing every aspect of the land and its history into a sustainable paradise.