Not Vintage Specific
Item Number: 29870
Vinous Media 91
"This energetic pink bubbly from one of Spain’s iconic producers displays intense red berry, blood orange and floral character with a mineral flourish. Chewy and tightly focused, the 2016 shows a refreshingly bitter edge on a dry, persistent finish that emphatically repeats the floral theme. (JR)"
Wine & Spirits 91
"De Nit is based on monastrell and comes from the vineyards of La Barbera, La Plana and Viader, where the soils are deep loamy clay. This sparkler is focused on sour cherry flavors, seeming to deliver those flavors in the bubbles, pointed and firm. This is refreshing, juicy, crystalline in its fruit expression. Michael Skurnik Wines, NY"
A pale, subdued and elegant pink color with clean, pure and almost crystalline aromas of light citrus, red flowers, white fruit, and a touch of cassis. The clean nose evolves with a smooth, voluminous and fruity texture, pleasant freshness and fine bubbles. Driven by a very good balance, with low dosage.
"An intriguing rosé that conceals the soul of a white wine in its purity and transparence. A splash of Monastrell imparts a special complexity and elegance to Raventós cuvée de Nit, though the classic mineral freshness of this revered Cava house is untouched. A wonderful selection for special occasions with delicate sandwiches, sliced ham, and young cheeses. This wine is made up of the traditional Cava varieties with a touch of Monastrell. The hand-harvested grapes are assembled and secondary fermentation occurs in bottle, which rests for at least 15 months before disgorgement."
I had the chance to visit the property and taste with Pepe Raventós from Raventós i Blanc. He rejects the Cava appellation as it's a method and not a place and he wants origin as a first requirement. Josep 'Pepe' Raventós keeps working toward the creation of a new appellation in the historical banks of the Anoia River part of Penedès, where his idea would be to produce wines from local varieties worked organically, biodynamically if possible (they started a couple of years ago), with a minimum price paid for the grapes purchased form grape growers to create a sustainable business for the zone and its people.
All their wines are from single vintage and the sparkling ones are at most Extra-brut (max. five grams of sugar) and with a minimum of 18 month in contact with the lees. They source most of their grapes from their own estate in Sant Sadurní d'Anoia where they currently cultivate some 60 hectares from a total surface of 90. The oldest vines are planted on a north-facing slope they call Clos del Serral whose Xarello vines were panted are 80 years old. They produce some 800,000 bottles per year. They release limited quantities of recently disgorged old vintages that are stunning, although prices for them are on the high side.
-55% Macabeo, 30% Xarel.lo, 10% Parellada and 5% Monastrell
-Vinification in stainless steel
-Blending and secondary fermentation in bottle
-aged for a minimum of 15 months
-Vines are handpicked
Wine production at Raventos i Blanc started in 1497 when the estate was founded in Sant Sadurni d’Anoia. This date has been authenticated by documents at the estate and recognized by the Spanish Government. The first Cava in Spain was produced here in 1872 by Josep Raventos Fatjo. The estate as it is now, was founded in 1984 by Josep-Maria Raventos, a member of the Codorníu family. He wished to create a small, quality-oriented winery that would stand apart from the large co-ops in the area. Today Raventos owns about 300 acres of vineyards planted mostly to local varieties such as Macabeo (Viura), Xarel-lo and Parellada.
When we visited the estate in July, Pepe Raventos, Joesp-Maria’s grandson described the philosophy of the winery to be “completely terrior driven”. Pepe has moved forward with a geological and climactic survey of the entire property which has revealed 44 individual parcels which will be managed separately.
Pepe worked with Didier Daganau in the Loire, Harold Hexamer in Nahe and Phillippe Blanc in Alsace before returning to his family’s winery in the Penedes in 2001, giving him perspective and insight into his own estate. “We have great red wine from many regions. For sparkling wine we always think of Champagne; maybe the world would like to taste another interpretation”. It is this sort of pioneering mentality, so focused on quality that has skyrocketed Raventos to the top of its category, served in 3 star Michelin restaurants like El Bulli and Arzak.
The soils at the estate are unique; the sedimentary calcareous soils were deposited during the Miocene period when the area was under the sea. At different altitudes the soils change, but the “mother rock” is all deep sedimentary limestone. At the very highest point, limestone and chalk soils are exposed, and this parcel is planted to Pinot Noir sourced from the Margaine estate in the Montagne de Reims.
As with all wines at the Raventos estate, The L'Hereu Reserva and the L’Hereu d’Nit Reserva Rosado are sourced entirely from estate grown fruit, all from a single vintage and aged for a minimum of 2 years.
The oldest vineyard, the Clos del Serral planted slightly lower is dominated by Galera, a compact clay. The vines here are 80 years old and are bottled as a single parcel wine, Manuel Raventos Gran Reserva.
The grapes are biodynamically farmed and certified by the Integrated Production Council (CCPI).