The nose has delicate notes of citrus fruits, white flowers and soft Mediterranean herbs. The palate is round and well-balanced with a superb freshness, fine bubbles and mineral notes on the persistent finish.
Each variety was vinified separately, starting with the grapes being pressed in a pnuematic press at low pressure. The juice was settled at cool temperatures prior to undergoing fermentation in stainless-steel tanks using native yeasts. In 2018 a small proportion of Malvasia de Sitges was incorporated in the blend, imparting further aromatic complexity and vibrant acidity. The wine was aged on the lees for 18 months.
Raventós i Blanc is owned by one of Spain’s most historic winemaking families with a viticultural tradition dating back to 1497. They have been at the forefront of Cava production since Josep Raventós Fatjó produced Spain’s first traditional method sparkling wine in 1872 from Xarel-lo grown on their estate. Today, Raventós i Blanc is run by Pepe Raventós, who aims to “convey our viticultural traditions, the strength of our land and the characteristics of our soils,” Pepe took the decision to leave the Cava DO in 2012, in order to focus on the estate’s 50 hectares of vines in the more distinctive Conca del Riu Anoia region.
Certified Biodynamic, Certified Organic, Vegan, Vegetarian