Pardas Sumoll 'Sus Scrofa' Penedès

In 1996, Ramon Parera and Jordi Anan didn’t just find an abandoned estate—they unearthed a ghost. The Can Comas estate, left for dead after the Spanish Civil War, was 60 hectares of wild Mediterranean forest clutching a crumbling medieval farmhouse. But beneath the neglect, they found a gem: an ancient cellar, waiting. What followed was a quiet revolution—a painstaking restoration of land and legacy that made them low-intervention pioneers in Penedés.

This wine is the soul of that revival. Sus Scrofa is named for the wild boars that still roam their reborn forests, and it’s made from Sumoll, a fierce, ancient variety Ramon and Jordi fought to bring back from obscurity. Sourced from three parcels—including 70-year-old vines—the grapes are wild fermented (half as whole bunches), then aged four months in concrete and bottled without fining or filtration. No makeup, no mask.

It smells of amarena cherry, the warm, polished wood of an antique cabinet, and dried saddle leather, then deepens into dried herbs and candied liquorice. The palate is all chewy, savoury tannins and spicy tension—deeply concentrated but light on its feet, like an arrow shot through damp forest air.

Pair with wild boar ragu or lamb shank braised with rosemary.