Raventos Conca del Riu Anoia “Blanc de Blancs Reserva Brut” 2024
Macabeu & Parellada & Xarel.lo | Catalunya | Spain | Sparkling Wine | Raventos i Blanc | 2024 | 0,75 L | 12 %
Sommelier recommends
“The nose reveals aromas of white blossom, smoke, pear, apple, and mineral nuances. On the palate, the wine is exceptionally delicate and pure, with mineral notes, ripe green apple, and a subtle saline touch. The finish is long, elegant, and beautifully persistent.” — Ronalds Pētersons, Sommelier at Noble Wine59 in stock
Raventós i Blanc Conca del Riu Anoia “Blanc de Blancs Reserva Brut” 2024 is a refined traditional-method sparkling wine from the Conca del Riu Anoia region in Catalonia. It is crafted primarily from the native varieties Xarel·lo, Macabeu, and Parellada, complemented by a small proportion of Malvasia de Sitges, creating a fresh, elegant, and layered style. The wine is aged on its lees for several months, developing fine bubbles, a creamy texture, and impressive aromatic complexity. The 2024 vintage showcases exceptional freshness, precision, and the distinctive minerality that defines Raventós i Blanc wines.
The wine-making history of the Raventos family began in the distant 1497, which makes this family one of the oldest wine dynasties operating in this industry without interruption. The first bottle of cava was bottled in 1872 by Josep Maria Raventós i Fatjo, initiating a tradition that was held in high esteem by subsequent generations. In 1986, he decided to sell his stake in Codorníu, the largest cava production in the world, which was still owned by the family at the time, and create a new winery, Raventós i Blanc, keeping only the best vineyards. Today the winery owns 46 plots of land, each with its own unique characteristics. Since then, the emphasis has been on quality and regionality, highlighting the characteristics of the terroirs of the São Sadurní d'Anoia region. The sparkling wine is made exclusively from Xarel-lo, Parellada, Macabeu and Monastrell (Mourvèdre) grapes, and is characterized by a complex multi-layered taste, expressiveness and durability. The current owner, Pepe Raventoss, places great value on a healthy vineyard environment through biological synergies in which animals, vines, soil and people act as one agricultural unit. In 2012, the winery received a biological farming certificate. Since 2013, Raventós i Blanc is no longer part of the Cava DO geographic origin region; the winery moved on to create a new appellation, designated by the principle of terroirs - Conca del Riu Anoia will run from the Mediterranean Sea to the Catalan mountains, between the rivers Anoia and Foz.
The bouquet reveals lemon zest, green apple, pear, and white flower aromas layered with brioche, toasted almonds, and subtle mineral notes. Fresh, elegant, and creamy on the palate, the wine offers fine bubbles, lively acidity, and a long mineral finish.
Perfect with oysters, seafood, sushi, grilled white fish, light appetizers, Iberian ham, and fresh cheeses. Its freshness and elegance make it an outstanding aperitif and a versatile companion to fine cuisine.
You may also like…
-
Pulltex Sabrage knife “Hussard Black”
160.00 € Add to cart -
Glāžu lupatiņa “Lehmann”
10.00 € Add to cart -
Dark Gift Box “Flip Lid”
5.50 € Add to cart -
Zzysh Champagne Preservation System
79.90 € Add to cart -
Lehmann wine glass Absolus 56 cl
9.00 € Add to cart -
Lehmann “Psyche” wine glass 56cl
17.00 € Add to cart -
Gabriel-Glass wine glass “StandArt”
12.50 € Add to cart
Raventos i Blanc
The wine-making history of the Raventos family began in the distant 1497, which makes this family one of the oldest wine dynasties operating in this industry without interruption. The first bottle of cava was bottled in 1872 by Josep Maria Raventós i Fatjo, initiating a tradition that was held in high esteem by subsequent generations. In 1986, he decided to sell his stake in Codorníu, the largest cava production in the world, which was still owned by the family at the time, and create a new winery, Raventós i Blanc, keeping only the best vineyards. Today the winery owns 46 plots of land, each with its own unique characteristics. Since then, the emphasis has been on quality and regionality, highlighting the characteristics of the terroirs of the São Sadurní d'Anoia region. The sparkling wine is made exclusively from Xarel-lo, Parellada, Macabeu and Monastrell (Mourvèdre) grapes, and is characterized by a complex multi-layered taste, expressiveness and durability. The current owner, Pepe Raventoss, places great value on a healthy vineyard environment through biological synergies in which animals, vines, soil and people act as one agricultural unit. In 2012, the winery received a biological farming certificate. Since 2013, Raventós i Blanc is no longer part of the Cava DO geographic origin region; the winery moved on to create a new appellation, designated by the principle of terroirs - Conca del Riu Anoia will run from the Mediterranean Sea to the Catalan mountains, between the rivers Anoia and Foz.
Macabeu
Macabeo white wines can be crispy, fresh, green fruit-driven and floral when harvested quite early and aged in stainless steel, but rich, honeyed and and full of overripe fruit aromas when aged in oak and harvested a bit later.
Conca del Riu Anoia
Leading Penedes winemaker Raventos I Blanc – which has quit the Cava DO – has unveiled the framework for a new sparkling wine appellation. Conca Del Riu Anoia is intended to form a very small geographical area surrounding the Anoia River valley between the Anoia and Foix Rivers in eastern Penedes. A key aspect of the appellation is a severe tightening of the current rules of production and reflection of the terroir.
Catalunya
In Catalonia, DO status was first created in 1999, and it became the first regional production area in Spain, which united all vineyards not included in any of the 11 existing DOs at that time. The capital of Catalonia is Barcelona, the second largest city in Spain with one of the largest ports in the Mediterranean. Its seaside location has certainly contributed to the development of local winemaking. Catalonia has a wide variety of winemaking traditions. It is believed that the skills of viticulture were first introduced by the Phoenicians and Greeks around 400 BC. e. The Romans then expanded viticulture and the industry flourished until the Moorish occupation. Then the vineyards were abandoned or given for other purposes. Later Christians revived viticulture in the territories adjacent to the monasteries. Until the end of the 18th century, wine and spirits were among the most important exports in the region. Since then, Catalonia has established itself as a dynamically developing wine region.