The Suriol family’s greatest goal is to produce high-quality grapes sustainably. At Can Suriol they only harvest their own vineyards; 32 HA divided up into 25 micro parcels. On the property they also tend to 3HA of arbequina olive trees and a small flock of sheep that graze the vineyards. Located in the Alt Penedès, the higher elevation winegrowing area of the region, the Suriol vineyards are planted at 250 to 350 meters altitude on clay-limestone soils.
“The secret of the wines of Can Suriol is understanding that nature is the actual winemaker”.
Can Suriol have been true to a long winemaking tradition and produce some of the most delicious Cavas and still wines as naturally as possible, working only with their collita propia (own vineyards) and certified organic grapes. Each parcel ferments separately, they do not add any commercial yeasts, enzymes, or chemicals at any stage of the winemaking process, very little SO2, and no dosage at bottling. They also have 150 000 L of concrete vats built to resemble the old lagares. A lagar is a large, typically stone trough in which grapes were trodden and fermented.
Wine has been made in the masia of the Grabuac Castle since 1174. Masias are iconic rural buildings in some parts of Spain, common in Catalunya. In 1980 Francisco Suriol Cantí begins making and bottling wines with the Suriol name. In 1985 they built the new winery which was renovated in 2009. In 1990 they completely stopped the use of pesticides and herbicides in their vineyards, and in 1996 obtain their organic certification. In 2003 they began working with chestnut barrels. Assís took over from Francisco, his father, in 2006. He has inherited all the knowledge passed on through generations and is firm in his idea of making wines as naturally as possible, farming respectfully and sustainably. Already in 2007 Assís produced his first wine with no SO2. In 2013 they joined the Terradinàmica Association to promote biodynamic agriculture and start using biodynamic preparations in their vineyards.
The current layout of the winery takes advantage of nature’s slopes so many of the winemaking processes can be done by gravity, and as it is partly underground, temperatures remain stable and humidity is kept under control. The roof of the masia collects rainwater that is stored in two wells. Solar panels provide a good part of the electricity they use.
They ferment their own organic compost to fertilize the vineyards, they buy their bottles exclusively from producers in Spain, some of them only 100 km away from the winery. Corks are manufactured in Girona and they age some of their cuvées in chestnut barrels from the Montseny forest like the ones used over a century ago in Penedès. Even their labels are printed at home with Stone Paper, made from a Calcium Carbonate base and bound with a non-toxic high-density polyethylene resin. They calculate that if this paper were used instead of traditional paper for 10,000 posters of 80 x 120 cm, the total saving would be 110 adult trees, 197.802 BTUs and 329,670 L of water, apart from chemicals and waste. These guys are serious about sustainability!
These delicious and fine bubbles come from 3 different certified organic plots (since 1996) of 40% Macabeo from La Plana, 30% Xarello from L’Hort, and 30% Parellada from Les Carbasses. The wine ferments by parcel with native yeasts in stainless steel tanks. Malolactic fermentation is natural, in concrete tanks for 4 months after the harvest. After racking and bottling, the wine rests on its lees for a minimum of 15 months. Our precious Cava is balanced, fresh and elegant, with citrus and honey notes, and just the right amount of bread yeast.
Want to sip our refreshing Can Suriol Cava with some delicious Turkish food?
Gül Restoran is open for business again!
Open: Monday – Saturday for dinner from 18:00, Sunday brunch from 11:00 to 15:00
Book your table as they are nearly always full!