Raventos i Blanc Textures de Pedra 2016
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This is the combination of three local black grape varieties: Xarel·lo vermell, Bastard Negre and Sumoll. Textures de Pedra is a vin gris concentrated on the palate and with a great potential for ageing.
Made in the traditional method. Vinification is done separately by variety (except Sumoll & Parellada) and soil type in stainless steel tanks followed by blending and secondary fermentation in the bottle, aged for a minimum of 42 months. Zero Dosage.
Blend: 50% Xarel·lo Vermell, 25% Sumoll y 25% Bastard Negre
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Very fragrant with dried peach, apricot and cast iron aromas. Palate bursts with savoury character: peanut brittle, toasted bread, linseed oil. Lovely, creamy mousse, very long, and definitely memorable.
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The Raventós family discovered that the red variety they planted in 1974, believing it to be monastrell was, in fact, a local version of Rioja’s graciano. Pepe Raventós calls it bastard negre and grows it in stony soils at a high point on the estate, alongside two other local varieties, the red sumoll and the pink-skinned xarel-lo vermell. He blends all three in this taut, rich sparkler, its elegant bubbles carrying fruit freshness up through the autolytic underpinnings. There’s a note of underripe peach, a savory taste of salted caramel, a lasting impression that’s mature and heady. Built for food, it would enliven a dinner of Dungeness crab.
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Wine Spectator
Hints of petrol and saline are the minerally entrance for this elegant sparkler. Layers lightly mouthwatering acidity and flavors of white cherry, Marcona almond and kumquat on the fine mousse, and is long and persistent on the finish.
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2014-
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Pepe Raventós is the 21st generation of the most exciting Spanish Sparkling producers, Raventós i Blanc.
With a documented history of viticulture back to 1497, officially creating the first sparkling wine in Spain in 1872 by Josep Raventós i Fatjó, the Raven- tós family are one of the best sparkling wine produ- cers in the country.
Pepe Raventós, of the current generation, is a dy- namic and forward-thinking man and honed his expertise with internships alongside the late, great Didier Dageneau in the Loire and Domaine Hubert Lamy in Burgundy, before returning to the family domaine to produce exceptional sparkling wines from their biodynamic, fossil-rich terroir.
In 2012, Raventos i Blanc withdrew from the Cava DO to initiate a new, terroir driven appellation, Conca del Riu Anoia, due to a desire to set a stan- dard in high quality wine production, where rules such as the use of only indigenous grapes, ecologi- cal viticulture (100% Biodynamic), estate-produced and estate-bottled fruit and minimum of 18 months of ageing requirements, apply.
Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.
A superior source of white grapes for the production of Spain’s prized sparkling wine, Cava, the Penedes region is part of Catalunya and sits just south of Barcelona. Medio Penedès is the most productive source of the Cava grapes, Macabeo, Xarel-lo, and Parellada. Penedes also grows Garnacha and Tempranillo (here called Ull de Llebre in Catalan), for high quality reds and rosès.