|Xarel-lo, Macabeo, Parellada, Spanish Other, White Blend
|White, Medium Bodied, Dry, Sparkling
|Vegetarian, Vegan, Sustainable, Organic, Biodynamic
Raventos i Blanc Blanc de Blancs is a crisp and elegant sparkling wine with a delicate nose of citrus fruits, white flowers, and Mediterranean herbs. On the palate, it has a full mouthfeel and a balanced finish, with subtle mineral notes. Enjoy this fresh and persistent sparkler for any special occasion.
About the Producer
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.
Vineyard and Winery
Raventós i Blanc’s 50 hectares of vines are located in the Conca del Riu Anoia in Alt Penedès. Biodynamic principles are adhered to, using manure from the farm's animals as the base for the compost. The climate here is Mediterranean with mild winters and warm, dry summers. The estate is surrounded by three mountain ranges: Sierra Litoral in the east, which acts as a rain shadow from the wetter coastal areas, Montserrat in the north and Sierra d'en Compte in the west, both providing wind breaks and cooling temperatures from the Pyrenees. The vineyards are divided into 44 plots, depending on the different soils and microclimates. The fruit for this wine is sourced mainly from the La Plana vineyard. These are the estate’s youngest vines, grown on clay-loam soils with a large amount of fossils. This gently sloping vineyard sits at 120-170 metres above sea level.
Each variety was vinified separately, starting with the grapes being pressed in a pneumatic press at low pressure. The juice was settled at cool temperatures prior to undergoing fermentation in stainlesssteel tanks using native yeasts. The wine was aged on the lees for 18 months.
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