Search Results: cava
Raventós i Blanc Conca del Riu Anoia
Why leave the Cava DO? In 1888, Manuel Raventós Doménech creates a sparkling wine from Penedés with the three native varieties: Xarel·lo, Macabeu and Parellada. When we created CAVA in 1872, we dreamed of a World Class sparkling wine. This is why Josep Raventós Fatjó innovated with Xarel.lo from the same vineyard where “de la Finca” comes…
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Raventos i Blanc – L’Hereu 2011
L’ Hereu is our “premier”, the finest symbol of how we like to work. Complexity in varieties and soils, with Macabeu as the structural base. Estate: The soil on the estate is calcareous and dates from the oldest period of the Penedès valley, some 16 million years ago, when it was still covered by the Mediterranean. The…
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Raventos i Blanc – De Nit 2011
Innovating through the monastrell variety which brings complexity and elegance in colour, maintaining the usual freshness and concentration of our sparklings. Estate: The soil on the estate is calcareous and dates from the oldest period of the Penedès valley, some 16 million years ago, when it was still covered by the Mediterranean. The River Anoia has carved…
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Raventos i Blanc
1. – History: of a family inextricably linked to their land: a winemaking tradition going back over 500 years. The Raventós i Blanc estate, which has belonged to the Raventós family since 1497, covers 90 ha of vineyards, woodlands and a lake in Sant Sadurní d’Anoia. It represents possibly the most longstanding winemaking enterprise in the hands of…
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An Introduction To Sparkling Wine
I remember my first trip to New York. I went with work and got put in business class, which I’d never travelled in before. I was nailing all the free stuff in the lounge before the flight, and then once we got on the plane there were only about 10 of us in the whole…
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Sparkling Wine Production
Most sparkling wines go through two fermentations: one to turn the grape juice into still wine (the base wine) and the second to turn the base wine into sparkling wine. The second fermentation involves adding yeast and sugar to the base wine. The yeast converts the added sugar into alcohol and carbon dioxide (CO2 Gas) bubbles. The…
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Sabrage – How to open Champagne with a sword
For many of us it will all be about the excitement of untwisting the cage and popping the cork of that Champagne / sparkling wine bottle, but there is another way! It dates back to the Napoleonic era when victories were often celebrated with a Champagne sabrage where the bottle is opened by sliding along…
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