Dolc Solera 2010 Suriol

Suriol Dolc Solera 2010

Description
Suriol Dolc Solera 2010 is made from Merlot, Tempranillo, Monastrell, and Garnacha grapes, produced using the traditional Solera system typical of Sherry. Every year, part of the wine is bottled while the rest is blended with the new harvest, ensuring complexity and continuity. The grapes are harvested as dried fruit, undergoing spontaneous fermentation and about 12 days of maceration. Pressing is followed by spontaneous malolactic fermentation in chestnut barrels, where the wine has been aging in Solera since 2010.

Production Method
This wine expresses overripe grapes aged in chestnut barrels, emphasizing controlled oxidation of the fruit. Good acidity and pronounced tannins create a perfect balance with never-overpowering sweetness.

Food Pairing
Ideal with blue cheeses, pâté, or desserts featuring chocolate and dried fruits.

Technical Sheet

• Vintage: 2010

• Grapes: Merlot, Tempranillo, Monastrell, Garnacha

• Aging system: Solera in chestnut barrels

• Fermentation: Spontaneous, malolactic in chestnut barrels

• Maceration: About 12 days

• Wine type: Sweet wine from overripe grapes

• Serving temperature: 8-10ºC

• Contains sulfites

Can Suriol – Tradition and Biodynamics in the Heart of Penedès

A castle, a family, a wine philosophy

In Catalonia, at the heart of the Penedès region, stands Can Suriol, a boutique winery producing authentic wines in harmony with local tradition. Founded in 1985, it operates within a 15th-century castle in the village of Grabuac, 60 km west of Barcelona. Owned by the Suriol family since the 17th century, it is now led by Assis Suriol, winemaker and guardian of the family legacy.

Sustainability and respect for the land

The estate is energy self-sufficient thanks to solar panels and reuses vineyard waste to create natural compost, promoting agriculture in harmony with the environment.

Vineyards and grape varieties

30 hectares divided into 25 micro-plots, farmed organically since 1996 and biodynamically since 2010. Only native varieties are cultivated: Macabeu, Xarel·lo, Parellada, Garnatxa Blanca & Negre, Monastrell, Picapoll, Malvasia de Sitges, Ull de Llebre, Xarel·lo Vermell, Sumoll.

Winemaking

Hand-harvested grapes, spontaneous fermentations in concrete tanks, and no invasive additives. Wood, when used, is local chestnut from Montseny.

Production

Focused on Penedès and Cava, offering diverse styles deeply connected to the terroir. The Azimut project involves local growers in producing organic wines and sharing the proceeds.

Technical sheet

• 📍 Region: Penedès, Catalonia

• 🏰 Location: Grabuac Castle (15th century)

• 🌱 Farming: Organic (since 1996), biodynamic (since 2010)

• 🍇 Varieties: Native grapes of Penedès

• ✋ Harvest: Manual

• 🛢️ Winemaking: Concrete tanks, spontaneous fermentations, minimal chestnut wood use

• ⚡ Energy: Solar-powered

• 🥂 Production: Penedès DOC and Cava DO