Many consider Raventós i Blanc to be one of the finest, if not the finest, producer of sparkling wine in Spain—and beyond. It’s always a pleasure to sit down and catch up with twenty-first (!) generation proprietor Pepe Raventós, especially when the cameras are rolling…
While we at Skurnik Wines fondly—and somewhat jokingly– refer to Pepe Raventós as ‘The Prince of the Penedès’, it’s hardly even a joke. Pepe’s family has been farming the Penedès Valley for over five hundred years, and for over 150 of those years, Raventós-surnamed pioneers have been chief protagonists in developing the Penedès Valley into one of the world’s leading sparkling-wine regions. All the more shocking, then, when Pepe abandoned the Cava appellation in 2012 to blaze his own path of glory.
With years of organic farming, top-quality fine-tuning, and patient lees aging under Pepe’s belt, the wines at Raventós i Blanc (and his sister property of Can Sumoi in the high mountains of the Catalan coast) have simply never been better. Recently we caught up with Pepe for a wide-ranging conversation on all things Raventós—enjoy!
THE INTERVIEW
Animals are a key aspect of biodiversity at a vineyard and Raventós i Blanc is home to more than a few. Check out the important work these animals are doing below.
THE WINES
Conca del Riu Anoia Brut Blanc de Blancs, Raventós i Blanc
40% Xarel-lo, 32% Macabeu, and 28% Parellada farmed in certified-organic fashion. Primary fermentation in tank by parcels. Sur lie aging in bottle of at least 18 months after the secondary fermentation before disgorgement with no dosage.
Conca del Riu Anoia Brut Rosé ‘de Nit’, Raventós i Blanc
- 38% Xarel-lo, 30% Macabeu, 26% Parellada, 6% Monastrell
- Secondary fermentation in bottle
- Aged for 18 months sur-lie before disgorgement
- Practicing Biodynamic
Conca del Riu Anoia Brut, ‘De la Finca’, Raventós i Blanc
50% Xarel.lo, 40% Macabeo and 10% Parellada from the Vinya dels Fossils site. This zero-dosage sparkler undergoes primary fermentation in stainless steel and secondary fermentation in bottle. It is aged for a minimum of 30 months on the lees.
100% Xarel-lo fermented with indigenous yeasts in tank. Twice-weekly batonnage for a further 3 months in tank before bottling. No additives; unfined and unfiltered.
50% Sumoll, 30% Parellada, 20% Xarel-lo. 4 hours of maceration on the skins; fermented spontaneously in tank. 10.7% alcohol.
