Even though the Raventos i Blanc estate has only been in the same family since 1497 they are still making unique wines that are super focused on expressing the place they come from. In 1872, Josep Raventos Fatjo made the first bottle of fermented wine in Spain using native grapes from his estate. Since then every decision that has been made has been to create quality wines while respecting the land they come from and letting that terroir come through in the glass.
This particular wine is made from 48% Xarel-lo, 32% Parrellada, 15% Macabeu and 5% Monastrell to add complexity and make the wine the light pink color that it is. All of these grapes come from the estate’s 300 biodynamically farmed acres. In 2012, Raventos left the DO Cava and created their own appellation, Conca Del Riu Anoia.
The wine is very dry with a streak of minerality that is maybe more prevalent than any sparkling wine I’ve had. There are also really lovely notes of flowers and citrus fruit to balance out that mineral influence. As it sits in the glass it really evolves and all the hard work that goes in to making such a thoughtful wine comes through in a very complex and pleasing way. Check it out!