Details for Raventós i Blanc Blanc de Blancs 2017
Review
Their “premier” wine, by the company’s own admission and a fine example of their work. Macabeo is the primary grape here, but the complexity comes from using a blend of varieties and the different soil compositions. Harvested manually and quickly transferred to the winery, the grapes are fed in by gravity. At each stage of the wine-making process, the atmosphere is controlled by using dry ice.
A fruity Cava (lemon and apple), smooth, unblemished, with well-balanced acidity. Totally refreshing, with an abundance of fine bubbles.
A second fermentation occurs in bottle, followed by a minimum ageing period of 15 months lying in a horizontal position.
Vineyard
- Vine age:Between 17 and 48 years
- Soil:Limestone / Pebbles
- Climate:Mediterranean
- Yields:Low yields
Tasting notes
- ViewBright / Straw yellow / Fine bubbles
- Bouquet:White fruit / Citrus fruits / Dried fruit and nuts / Mediterranean herbs
- Mouth:Powerful / Flavoursome / Well-integrated carbonic acid
Recommendations
- Optimum serving temperature:Between 6ºC and 8ºC
Customer reviews
Raventós i Blanc
There are few family-run wineries that can date back their wine-making traditions as far as this one can. Their ownership of 90 hectares of vineyards and woodlands located around Sant Sadurní d'Anoia can be traced back to 1497, passing intact through the hands of 18 generations. Furthermore, Josep Raventós Fatjá is accredited with producing the first Cava and using grapes from this estate in 1872. The family has had close links in the past with Cordoníu, and consequently the ...
