2022 Raventós i Blanc Conca del Riu Anoia Brut Rosé ‘de Nit’
There’s a long story behind the fact that one of the very best Cava producers doesn’t label their wine “Cava.” 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.
Certified organic & practicing biodynamic farming, hand-harvested, dry-farmed, native yeast fermentation, and 18-month sur-lie aging before disgorgement.
- Tasting Notes White raspberry, mandarin, strawberry yogurt, vanilla, rose
- Variety 49% Xarel-lo, 34% Macabeu, 12% Parellada, 5% Monastrell
- Region Spain, Catalunya
- Volume 750ml
- Alcohol Volume 12%
- Table Talk This Cava is made via the traditional method, or “méthode traditionnelle” in French, which is the same fermentation style as Champagne! The secondary fermentation occurrs in the bottle.
$35.00
Only 3 left in stock
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.
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