Keep it natural, baby.
All Suriol Cavas are brut nature and vintage dated, and aged on the lees in bottle until order, with the disgorgement date noted on the back label. Fruit for the Cava Brut Nature comes from eight parcels planted in the late 1980’s. The grapes were handharvested, pressed, and fermented in steel tanks, transferred to underground concrete vats for malolactic fermentation over the winter, then disgorged to order after being bottle-aged for 30-40 months, which is the aging range where they find the fruity and yeasty/toasty flavors are in perfect balance. It is a singular Cava with brisk acidity, creamy texture, and flavors of orchard fruits, nuts, fresh bread, and sea salt.
It’s a family affair at Cellers de Can Suriol, an estate that manages to embody tradition while producing some of the most delicious Cavas and still wines as naturally as possible. “Naturally” in this case means working only with their collita propia (own vineyards) and certified organic grapes, no added commercial yeasts or enzymes, very little sulfur additions, and no dosage, or sugar addition, at bottling of their Cavas. In short, Suriol is the real deal.
The Suriol family has lived and made wine in the same masia, the Castell de Grabuac, in Font-Rubí, Penedés, since the 15th century. Their 25 hectares of vineyards are divided up into 20 different microplots and surround the masia. Located in the Alt Penedés, the higher elevation winegrowing area of the region, the Suriol vineyards are planted at 250 to 350 meters altitude on "heavy limestone" clay-calcareous soils. The family works with the native grapes Macabeo, Parellada, and Xarlel-lo to produce the Cavas and blancos, and Ull de Llebre (the local clone of Tempranillo), Cariñena, Garnacha, and Sumoll for the tintos and rosats. Having always been farmers of a variety of crops, not just grapes, it was in the early 1900’s, after phylloxera and civil war that the Suriol’s focused their efforts exclusively on grape growing. Originally, the family made wine for themselves and to sell to local tavernas. It was not until 1985 that, under the leadership of the patriarch Francesc, the family started working seriously to produce Cava and bottling their own sparkling wines. Their vineyards have been always worked organically, with certification arriving in 1998.
The Suriol’s are located in the middle portion of Alt Penedés, which is the sweet spot for Xarel-lo, with Macabeo excelling at the lower elevations and Parellada at the higher elevations. The Suriol’s have a small plot of 80 year old Xarlel-lo vines called Els Bancals, which they use for grafting their new plantings via massale selection, and also to make a small production white. The best plots of Xarel-lo are fermented and aged in large Castanyer (chestnut) barrels, an age-old tradition in the area that the family is reviving. Soon we will see a 100% Xarel-lo Cava made in this manner.
In the Celler, the lively and passionate son Assís Suriol is in in charge of the winemaking. All the wines are fermented –by parcel- with wild yeasts in stainless steel vats. The fermented wine is racked to underground concrete tanks where the malolactic fermentation occurs over the winter without added bacteria. This allows the must to stabilize and clarify naturally. The wine is then racked again and bottled. The Cavas rest on the fine lees until sale. In some cases, the wine can spend as much as ten years or more on the lees for the Gran Reserva wines.
All of Suriol’s work in the vineyard and in the cellar equate to remarkable expressions of their place and their family’s long history of winegrowing. These are true Vins Catalans with heart and soul.
Katie and Denny,
We are your friendly, tiny, downtown wineshop and wine bar. We're here to share the most delicious selection of natural wines available in Louisiana with you.
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210 E. Vermilion Street, Lafayette, LA 70501
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