About
Raventós helped invent Spanish traditional-method sparkling — then famously left the Cava DO to focus on estate-grown, biodynamic, terroir-driven wines. Xarel·lo leads, with Macabeo and Parellada. Citrus, green apple, floral lift, mineral persistence.
The Raventós family has farmed this land near Sant Sadurní d'Anoia since 1497. The valley was once under the Mediterranean. When the Anoia estuary dried out it left beds of fossil shells in the limestone bedrock. That marine limestone is what the family means by the mineral streak in its wines.
The whole estate is farmed biodynamically, with its own livestock supplying the fertiliser. Pepe Raventós joined the winery in 2001, and it was certified organic in 2009 and biodynamic in 2013. He and his wife Susanna made the 2012 move out of Cava to put distance between their wines and the category's cheaper image. Recent releases fold a small share of Malvasia de Sitges into the blend. The wine skips malolactic fermentation and spends at least eighteen months on lees in bottle.
Serve it well chilled with grilled fish, anchovies or salted almonds.
Producer note
Raventós i Blanc were instrumental in creating Spain's traditional-method sparkling category, and famously left the Cava DO to focus on single-estate production.
Structure
Picked on Stef's structure profile.
