There’s a long story behind the fact that one of the very best Cava producers doesn’t label their wine “Cava.” And why this wine, known for years as “l’Hereau” is now “Blanc de Blancs.” Don’t worry about it. The wine here is stunning, salty and pure and very long and refreshing and while distinctly “Cava,” very much grower-Champagne quality.
Organic/Biodynamic farming practices, hand-harvested, dry-farmed, and native yeast fermentation.
Raventós i Blanc is the story of a family inextricably linked to their land, a winemaking tradition going back over 500 years, proven by ancient documents still held at the estate. The Raventós i Blanc estate, which has belonged to the Raventós family since 1497, covers 300 acres of vineyards, woodlands and a lake in Sant Sadurní d’Anoia. Following this line of succession, in 1872 Josep Raventós Fatjó made the first bottle-fermented wine in Spain using native grapes from this estate. Raventós i Blanc, the longest, documented viticulture tradition in the world, owned by the same family since 1497.
Raventós i Blanc, loyal to its tradition, make the relationship between human and nature central to the winemaking philosophy. In order to achieve wines of the greatest authenticity and typicity they returned to the traditional method of vine-growing, which was already being used on the estate in 1497: the interaction between the land, microclimate, vines, animals and the people who work in the estate. Their goal is to ensure that their estate is treated with the utmost authenticity and tradition, placing an absolute priority on soils, climate and native grape varieties.
In November 2012, the family decided to leave the DO Cava and create their own more strictly defined and geographically specific appellation: Conca del Riu Anoia. It was born to create wines coming from a single estate, a specific climate, native grape varieties and a rigorous, well-defined and respectful form of viticulture, in other words, a faithful reflection of where the wine comes from; the River Anoia Valley. An estate with the perfect terroir for producing, probably, the most mineral sparkling wine.
Grand Cru Chablis? Sign us up. This ain’t your average bottle of Chardonnay. The wine’s strong strong structure is immediately apparent, yet its delicate and nuanced flavor profile makes the wine both impressive and approachable.
Sustainable farming practices (Lutte Raisonnée), native yeast fermentation, and less than 1,000 cases produced annually.
With slightly richer flavors than the Fleurie Cuvée, this is the perfect wine to kick off your dinner party. This rosé is the perfect transition to take you from l’apéro on the patio to apéro dînatoire.
Organic and sustainable farming practices, woman-winemaker, and only 8,000 cases produced annually.
This delicious bottle of bubbles is produced by the Bronca sisters in the Valdobbiadene zone of Prosecco. The wine is refreshing, light and mineral-driven – the perfect staple bottle of bubbles for the house (plus it’s great in a spritz! Produced using organic farming practices, woman-owned and operated.
We love to enjoy the Sorelle Bronca Prosecco with olives and a slice of salami while deciding what to make for dinner. Think of it as the perfect aperitivo wine to start a big meal.
This Beaujolais-inspired Malbec is exciting and oh so fresh. Fair warning, this could be your new favorite chillable red – seriously, we would drink a lot more Malbec if they all tasted like this.
Organic farming practices, hand-harvested, native yeast fermentation, natural winemaking, unfined/unfiltered, vegan-friendly, and only 1,250 cases produced.