2017 Raventós i Blanc, Blanc de Blancs, Brut, Penedès, Spain
About this WINE
Raventos i Blanc
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.
As of 2013, Raventos i Blanc are no longer part of the Cava DO and have started the process of creating a new, terroir driven appellation, Conca del Riu Anoia (the proposed delimited area covers the are between the Mediterranean Sea and the Catalan mountains spanning between the river Anoia and river Foix.)
The decision to leave the DO stemmed out of the desire to set a standard in high quality wine production where rules such as the use of only indigenous grapes, ecological viticulture (100% Biodynamic), estate produced and estate bottled fruit and minimum ageing requirements apply (18 months). In the words of Pepe Raventós the aim behind this new proposed appellation is " to recover the name Conca del Riu Anoia: a small geographical area, to help us to better understand and convey our viticultural traditions, the strength of our land, our unique grape varieties and the characteristics of our soils"
Viura is a synonym for Macabeo and is the most widely planted white grape variety in Rioja. It is a fairly straightforward grape to cultivate, although it is susceptible to disease and in particular to downy mildew and grey rot. It is a generous-yielding grape and in Rioja it tends to be blended with approximately 5% Malvasia to produce classic white Riojas. In Rioja Alvesa it is often blended with Tempranillo to produce high quality Red Riojas.
In the wrong hands, Viura can produce rather neutral tasting wines. However skilled winemakers manage to preserve the grape`s natural aromatic freshness and produce wines that are enhanced by oak maturation rather than overwhelmed. Marqués de Cáceres and Herencia Remondo are widely recognised as two of the finest exponents of Viura in Rioja.
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This Blanc de Blancs is made in the style of Cava from estate-grown, biodynamically produced fruit. The nose is brimming with delicate white peach, jasmine and fennel notes alongside hints of brioche and lemon tart that stem from 18 months’ ageing on the lees. The calcareous soils are full of marine fossils, creating an invigorating core of salinity and wet stone minerality on the palate. Refreshing acidity adds further to this delicate yet complex wine. Try this with grilled fish, risotto or soft cheeses. Ready to drink now.
Lucy Bland, Buying Assistant, Berry Bros. & Rudd (August 2020)
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