Suriol ‘Cal Ron’ Blanca 2020
Location: Spain, Catalunya
Winemaker: Assís Suriol
Grapes: Garnatxa Blanca
Soil: loamy, with calcareous rocks
Winemaking: Wild fermentation and maceration during 5 days with the skins. Pressing and spontaneous malolactic fermentation, then several months of aging in chestnut vats, underground concrete tanks and amphorae made with Suriol’s own clay. Bottled in June without filtering, fining or adding sulfites.
From the Importer Jenny & François: ‘Cal Ron’ is a skin-contact white is partly aged in amphorae made from clay from Suriol’s own estate by the local artisan Carles Llarch. A fresh and refined Garnatxa, enhanced by the maceration and aging, that creates a fragrant, pleasant and seductive wine.
Many European winemakers have been writing their family chronicles for quite some time – like the Suriols here, working on the same property since the early 1600s (and living in the area some 500 years before that). Originally a traditional mixed farm, the estate gradually became focused on grapes, despite the catastrophic arrival of phylloxera, an aphid that nearly devastated vineyards in Europe at the time, including the Can Suriol ones, in 1890. But the family replanted and kept going: the 1940s marked the beginning of their production of bottled wine, first for own their use and to sell to local tavernas, and then in the 1980s, as Francesc Suriol Cantí, a chemistry graduate and oenologist took over and started bottling cavas under the family name that they still bear today.
An even more important step (for both man and nature) came in the 1990s, when the Suriols decided to switch vineyard management completely to organics, rejecting pesticides, synthetic herbicides, and fertilizers. The estate got its official certification in 1996, and some 20 years later, Assís Suriol, its current head, took it even further by introducing biodynamic practices and limiting the use of sulfur. “The decisions we make are unique for each vine. We never apply general recipes to our vineyards, only Mediterranean viticulture based on ecology and the wisdom of our farming ancestors,” he says. “For us, the most important thing is not the certification, but a clean conscience and staying true to the local philosophy. The complicity of the moon cycles and the astral influences, although not as decisive as our daily work, are always helpful too.”
Following a truly holistic biodynamic approach, the sustainability effort extends to all areas of production – the farm’s “waste”, like compost and cow manure, is returned to the soil for its nourishment, a big part of their energy supply is covered by their own solar panels, the glass bottles are always sourced from the Iberian Peninsula and generally less than 100 km from Grabuac… Working with locally typical grapes such as Parellada, Macabeo, Xarel-lo, or Mataró and Garnacha rather than the globally present varieties is another part of the picture.
Location: Spain, Catalunya
Winemaker: Assís Suriol
Grapes: Garnatxa Blanca
Soil: loamy, with calcareous rocks
Winemaking: Wild fermentation and maceration during 5 days with the skins. Pressing and spontaneous malolactic fermentation, then several months of aging in chestnut vats, underground concrete tanks and amphorae made with Suriol’s own clay. Bottled in June without filtering, fining or adding sulfites.
From the Importer Jenny & François: ‘Cal Ron’ is a skin-contact white is partly aged in amphorae made from clay from Suriol’s own estate by the local artisan Carles Llarch. A fresh and refined Garnatxa, enhanced by the maceration and aging, that creates a fragrant, pleasant and seductive wine.
Many European winemakers have been writing their family chronicles for quite some time – like the Suriols here, working on the same property since the early 1600s (and living in the area some 500 years before that). Originally a traditional mixed farm, the estate gradually became focused on grapes, despite the catastrophic arrival of phylloxera, an aphid that nearly devastated vineyards in Europe at the time, including the Can Suriol ones, in 1890. But the family replanted and kept going: the 1940s marked the beginning of their production of bottled wine, first for own their use and to sell to local tavernas, and then in the 1980s, as Francesc Suriol Cantí, a chemistry graduate and oenologist took over and started bottling cavas under the family name that they still bear today.
An even more important step (for both man and nature) came in the 1990s, when the Suriols decided to switch vineyard management completely to organics, rejecting pesticides, synthetic herbicides, and fertilizers. The estate got its official certification in 1996, and some 20 years later, Assís Suriol, its current head, took it even further by introducing biodynamic practices and limiting the use of sulfur. “The decisions we make are unique for each vine. We never apply general recipes to our vineyards, only Mediterranean viticulture based on ecology and the wisdom of our farming ancestors,” he says. “For us, the most important thing is not the certification, but a clean conscience and staying true to the local philosophy. The complicity of the moon cycles and the astral influences, although not as decisive as our daily work, are always helpful too.”
Following a truly holistic biodynamic approach, the sustainability effort extends to all areas of production – the farm’s “waste”, like compost and cow manure, is returned to the soil for its nourishment, a big part of their energy supply is covered by their own solar panels, the glass bottles are always sourced from the Iberian Peninsula and generally less than 100 km from Grabuac… Working with locally typical grapes such as Parellada, Macabeo, Xarel-lo, or Mataró and Garnacha rather than the globally present varieties is another part of the picture.
Location: Spain, Catalunya
Winemaker: Assís Suriol
Grapes: Garnatxa Blanca
Soil: loamy, with calcareous rocks
Winemaking: Wild fermentation and maceration during 5 days with the skins. Pressing and spontaneous malolactic fermentation, then several months of aging in chestnut vats, underground concrete tanks and amphorae made with Suriol’s own clay. Bottled in June without filtering, fining or adding sulfites.
From the Importer Jenny & François: ‘Cal Ron’ is a skin-contact white is partly aged in amphorae made from clay from Suriol’s own estate by the local artisan Carles Llarch. A fresh and refined Garnatxa, enhanced by the maceration and aging, that creates a fragrant, pleasant and seductive wine.
Many European winemakers have been writing their family chronicles for quite some time – like the Suriols here, working on the same property since the early 1600s (and living in the area some 500 years before that). Originally a traditional mixed farm, the estate gradually became focused on grapes, despite the catastrophic arrival of phylloxera, an aphid that nearly devastated vineyards in Europe at the time, including the Can Suriol ones, in 1890. But the family replanted and kept going: the 1940s marked the beginning of their production of bottled wine, first for own their use and to sell to local tavernas, and then in the 1980s, as Francesc Suriol Cantí, a chemistry graduate and oenologist took over and started bottling cavas under the family name that they still bear today.
An even more important step (for both man and nature) came in the 1990s, when the Suriols decided to switch vineyard management completely to organics, rejecting pesticides, synthetic herbicides, and fertilizers. The estate got its official certification in 1996, and some 20 years later, Assís Suriol, its current head, took it even further by introducing biodynamic practices and limiting the use of sulfur. “The decisions we make are unique for each vine. We never apply general recipes to our vineyards, only Mediterranean viticulture based on ecology and the wisdom of our farming ancestors,” he says. “For us, the most important thing is not the certification, but a clean conscience and staying true to the local philosophy. The complicity of the moon cycles and the astral influences, although not as decisive as our daily work, are always helpful too.”
Following a truly holistic biodynamic approach, the sustainability effort extends to all areas of production – the farm’s “waste”, like compost and cow manure, is returned to the soil for its nourishment, a big part of their energy supply is covered by their own solar panels, the glass bottles are always sourced from the Iberian Peninsula and generally less than 100 km from Grabuac… Working with locally typical grapes such as Parellada, Macabeo, Xarel-lo, or Mataró and Garnacha rather than the globally present varieties is another part of the picture.