Since 1980, Carlos Sumarroca and his wife Nuria have built Bodegas Sumarroca into one of the largest and most important entirely estate-grown organic Cava producers in the Penedès.

Carlos was originally an agronomist, selling fruit trees around the world, but a conversation with the Marques de Monistrol about the low prices being paid to growers and the lack of emphasis on quality led to a gentleman’s agreement to purchase the 500ha estate there and then. Carlos then embarked on a process of removing of non-indigenous varieties from the estate and vowed never to compete with the large volume wineries, but instead to focus on high-quality production and sustainable management. 

The Penedès wine region, located in Catalonia, just southwest of Barcelona, is one of Spain’s most dynamic and diverse viticultural areas. Benefiting from a Mediterranean climate, the region enjoys hot, dry summers and mild winters, moderated by cooling sea breezes from the nearby Mediterranean and altitude variations from the coastal plains to inland hills. This range of microclimates allows for a wide spectrum of wine styles.

Soils in Penedès are equally varied, though limestone and clay dominate, often with good drainage that encourages vine health and concentration in the grapes. In the lower, warmer zones, traditional Spanish varieties such as Xarel·lo, Macabeo and Parellada thrive, particularly for the production of Cava, Spain’s renowned sparkling wine. These grapes deliver crisp acidity, delicate floral aromas and subtle orchard fruit notes.

Higher altitude sites are well suited to international varieties such as Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon, producing expressive still wines with greater freshness and structure. White wines are typically vibrant and aromatic, while reds range from soft and fruity to more complex, oak-aged examples with spice and dark berry flavours.

Overall, Penedès is celebrated for its innovation, blending tradition with modern winemaking, and offers wines that are fresh, versatile and full of character.

Xarel·lo is an indigenous Spanish white grape variety that originated in Catalonia and plays a key role in the production of Cava. It is one of the three traditional grapes used in the blend (alongside Macabeo and Parellada), and is particularly valued for its structure, acidity and aromatic intensity. Today, it is grown almost exclusively in Catalonia, especially in the Penedès region, although small experimental plantings can be found in other parts of Spain and in a few international vineyards.

Viticulturally, Xarel·lo is a hardy variety that adapts well to different soil types, though it performs best on calcareous, well-drained soils. It is relatively resistant to drought and fungal diseases, and tends to produce naturally high acidity even in warm climates. The grapes ripen fairly early and require careful canopy management to prevent excessive sun exposure, which can lead to overly phenolic flavours.

Traditionally used in blends, Xarel·lo is increasingly being vinified as a varietal wine, showcasing its distinctive character. The wines are typically dry, medium-bodied and aromatic, with flavours of green apple, pear, citrus and fresh herbs, often accompanied by a subtle nutty or saline note. When barrel-fermented or aged on the lees, Xarel·lo can develop additional texture and complexity, showing hints of almond, fennel and mineral.

Macabeo – also known as Viura in Rioja – is a versatile white grape variety native to north-eastern Spain. It is believed to have originated in Catalonia and is now widely planted across the Ebro Valley, Aragón, Valencia and Catalunya, as well as in the Roussillon region of southern France. In Spain, it is the most important white grape for the production of Cava, where it is typically blended with Parellada and Xarel·lo.

The vine performs best in warm, dry climates and is valued for its resistance to oxidation, which makes it well suited for both sparkling and still wine production. It is relatively productive and can be trained to control vigour and maintain acidity. Macabeo tends to ripen late and thrives in limestone-rich, free-draining soils.

In Cava, it contributes freshness, subtle floral aromas and gentle fruit notes, forming the backbone of many blends. As a still wine – particularly in Rioja – it can produce both young, lightly aromatic whites and more complex, barrel-fermented styles. Flavours typically include apple, pear, citrus and white flowers, with notes of fennel and almond often emerging with age or oak maturation. In warmer areas such as Valencia it can show hints of peach and honey. Overall, Macabeo offers a fine balance of freshness, delicacy and versatility.

Parellada is a traditional Spanish white grape variety primarily associated with the Catalan region and best known as one of the three classic components of Cava. Thought to be indigenous to Catalunya, it thrives in cooler, high-altitude vineyards where its naturally high acidity and delicate aromatics are best preserved. The vine prefers well-drained limestone or sandy soils and is moderately vigorous, often requiring careful canopy management to maintain balance in the fruit.

Although grown in relatively small quantities compared to Macabeo and Xarel·lo, Parellada plays an important role in sparkling wine production, thanks to its fine, subtle aromatics and ability to bring elegance and freshness to a blend. Outside Catalonia it is planted only sparingly in other parts of Spain, and has very little presence internationally.

In Cava, Parellada typically contributes light floral aromas, soft citrus notes and a refined mouthfeel. When used in still wines – either on its own or blended with other local or international varieties – it produces delicate, fresh, early-drinking whites with flavours of green apple, lemon blossom and occasionally a hint of anise or cut hay. With its gentle character and moderate alcohol, Parellada is often enjoyed young and pairs well with seafood, light salads and simple tapas dishes.