Grapes: Xarel-lo, Parellada, Macabeo and Monastrell
The Raventos family have a viticultural tradition dating back to 1497, making them one of the oldest continuous vineyard owners in the world. Josep Maria Raventos i Fatjo is credited with producing the first Cava in 1872, creating a legacy that the following generations take very seriously. In 1986 Josep Maria Raventos i Blanc decided to sell his share of Cordoniu, then under the ownership of the family, keeping the best vineyards for the newly created Raventos i Blanc estate (46 plots each of them with a completely distinct identity). The focus since has been on quality and regionality, in particular expressing the special properties of the terroirs around Saint Saturni d’Anoia.
The sparkling wines are made using only the indigenous varieties Xarel-lo, Parellada, Macabeo and Monastrell and show real depth, expression, and longevity. Current proprietor, Pepe Raventos, places high importance on the health of the vineyard environment creating a biosynergy where the animals, the vines, the soil, and the people work together as an agricultural unit. The estate reached its certified organic status in 2012.
This sparkling rosé is made in the style of Cava from estate-grown fruit that is all grown biodynamically. The calcareous soils are full of marine fossils, bringing a refreshing salinity and minerality to this delicate rosé, complementing the generous notes of grapefruit, strawberry, raspberry, and brioche. Raventós has included a small proportion of Monastrell as well as the more traditional Xarel-lo, Macabeu and Parellada. Combined with an ageing period of a minimum of 18 months, this creates great complexity without sacrificing any finesse or freshness.