Can Sumoi is Pepe Raventos's mountain project in the Penedes, a collaboration with childhood friend Francesc Escala on a 1645 farmhouse perched at 600 meters in the Massis del Montmell. Everything here is organic and biodynamic, with native varieties and minimal intervention in the cellar. This Garnatxa Blanca comes from two plots of 25- to 60-year-old vines on calcareous soils, hand-harvested and pressed under inert gas with no sulfites added at crush. Fermentation happens spontaneously in stainless tanks. The wine is unburdened by oak, full of altitude-driven freshness, and a beautiful counter-argument to the idea that Garnacha Blanca has to be heavy or oxidative.