Sumoll is a virtually extinct black variety that is native to Catalonia, Spain. The grape was once widely grown throughout Catalonia but vines were pulled up in favor of less-temperamental varieties. Today, only 250 acres (100ha) of Sumoll remain, although there have been some small-scale initiatives to promote the variety and its vinification.
Sumoll is used in the production of red and rosé wines but, due to its small-scale production, it is found predominantly in blends. A few varietal examples exist, however: Heretat Mont-Rubi released the first single-variety Sumoll, and a handful of others are now available. Wines made from the variety have a distinctive cherry flavor and a pronounced mineral characteristic. They can sometimes lack acidity, and are best drunk young.
Sumoll in Catalan means "to wither or mature", which perhaps refers to its ability to make high-quality vin de paille (straw wine). The variety gives large grapes but low yields and is quite difficult to work with. That said, Sumoll is particularly drought-resistant. Australia’s Commonwealth Scientific and Industrial Research Organization has experimented with crossing it with Cabernet Sauvignon to capitalize on this feature; Rubienne, Cienna, Tyrian and Vermillion are all hybrids derived from Sumoll.
Sumoll is permitted in a number of DOs throughout Catalonia, including Pla de Bages, Tarragona, Alella, Penedès and Conca de Barberà as well as the umbrella Catalonia DO. There is also a little-known Sumoll Blanco variety, which – despite its name – is unrelated.
Synonyms include: Sunier.
Food matches include:
Fragrant fish stew with bell peppers