Raventós i Blanc
Conca del Riu Anoia Brut Nature 'Manuel Raventos'
Conca del Riu Anoia Brut Nature 'Manuel Raventos'
70% Xarel.lo with 15% Parellada and 15% Xarel.lo from estate-owned, biodynamically-farmed vineyards in the Anoia River valley. Primary fermentation in stainless steel and secondary in bottle (zero dosage) followed by a minimum of 72 months lees aging. This is certainly among the finest sparkling wines produced in Spain and could stand toe-to-toe with the great references of Champagne.
Info
Producer:
Vintage:
2015
Country:
Spain
Region:
Catalunya
Appellation:
Conca del Riu Anoia
Variety:
Blend - Other
Color:
White
Farming Practice:
Practicing Biodynamic
Sizes Available
| Full Bottle | ES-RAV-30-15 | 6/750ml |
Resources
Press & Reviews
Wine Spectator
Score
93
Date
2022-12-28
REVIEWS FROM PAST VINTAGES
2017
Tim Atkin, MW
Score
94
Date
2025-02-27
"Every year Pepe Raventos' father selects his favourite tanks for this blend. The result is a little more 'old-school' in style, with a fine ageing character of nuts, pine and roasted nectarine, held in tension by bright grapefruit and herbs on the palate. It's sapid, narrow and raspingly moreish-- a fine vintage for this cuv,e. 70% Xarel-lo, 30% Macabeo. 2025-2027"
2017
Wine Spectator
Score
93
Date
2024-08-31
"An expressive, finely meshed sparkler, sculpted by vivid lemon peel acidity and a subtle streak of salinity. Offers flavors of baked plum and chopped almond, with richer hints of marzipan, macerated peach, licorice and candied ginger carried on the luxurious, satiny mousse. Xarel-lo and Macabeo. Disgorged March 2024. Drink now through 2032. 250 cases made, 110 cases imported."
2016
Wine Advocate
Score
95
Date
2024-05-16
"The bright golden colored 2016 Manuel Ravent¢s Negra‡the personal selection that Manuel Ravent¢s makes from the best wines each vintage with the idea to produce an age-worthy wine‡was produced with 75% Xarel.lo and 25% Macabeo, fermented in stainless steel and kept with the lees in concrete for six months. It was put in bottle to referment with Champagne yeasts and matured there with the lees for 70 months. It has 12.5% alcohol, a pH of 3.02, 7.6 grams of tartaric acid and 1.6 grams of sugar. It has an expressive nose of pine needles, resin, aromatic herbs and a nutty touch. It's eminently Mediterranean, aromatic and fresh, elegant and subtle. The palate has lots of energy, pungent flavors and great depth and length. 2016 was a surprise; it was warm and dry, and Xarel.lo concentrated the flavors and acidity, which marks the wine quite a lot."