Raventos Conca del Riu Anoia “de Nit” Rosado 2023
Macabeu & Monastrell & Parellada | Catalunya | Spain | Sparkling Wine | Raventos i Blanc | 2023 | 0,75 L | 12 %
Sommelier recommends
“The nose reveals aromas of red apple, smoke, redcurrant, and mineral nuances. On the palate, the wine is exceptionally delicate and juicy, with mineral notes, hints of red berries, and silky, refined bubbles. The finish is long, elegant, and beautifully persistent.” — Ronalds Pētersons, Sommelier at Noble Wine36 in stock
Wine Searcher review
90/100
This is a dry Brut rosé sparkling wine from Conca del Riu Anoia, Catalonia. The blend includes about 5 % Monastrell for color and texture, combined with Xarel·lo, Macabeo and Parellada. Grapes are biodynamically grown, second fermentation in bottle, aged at least 18 months on lees. Pale salmon-pink color, mineral-driven palate with light creaminess and a lingering, clean finish. Perfect as an aperitif or with Mediterranean seafood dishes. Serve at 6–8 °C.
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.
A dry, elegant sparkling rosé with fine mousse and refreshing minerality. The nose reveals subtle strawberry, red berries and citrus, accented by delicate herbal tones. The palate is clean and precise, with a touch of salinity, creamy texture and a long, fresh finish.
Raventós i Blanc, established in 1497 in Sant Sadurní d’Anoia, Catalonia, is one of Spain’s most historic wineries. In 1872, the family pioneered bottle-fermented sparkling wine in Spain. Since 2012, they produce terroir-driven sparkling wines under the Conca del Riu Anoia designation, using only indigenous varieties and biodynamic farming.
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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.
