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Technical sheet
| Type Of Wine: | sparkling wine |
|---|---|
| Sparkling Colour : | Rosé |
| Vintage: | 2010 Other vintages |
| Appellation: | Cava (Catalonia, Spain) |
| Winery: | Raventós i Blanc |
| Volume: | 75cl Other volumes |
| Grapes: | Macabeo, Monastrell, Parellada, Xarel·lo |
| Allergens: | Contains Sulfites |
| Alcohol Vol.: | 12% |
Elaboration of Raventós i Blanc de Nit 2010
Raventós i Blanc de Nit 2010 (Macabeo, Monastrell, Parellada and Xarel·lo)
La Finca Raventos i Blanc, 90 h of vineyards, woods and lake in Sant Sadurní belongs since 1497 to the Raventos family, one of the longest documented wine traditions of the world, in the hands of the same family. In 1872 Josep Raventos Fatjó makes the first cava with Xarel.lo grapes from their own farm. The new project Raventos i Blanc was born in 1986 when Josep Maria Raventos i Blanc along with his son Manuel Raventos decided to found the cellar, in the center of this historic estate, with the dream of creating a brand in the world. Currently father and son are back in charge of this project: Manuel Raventos president and winemaker and his son Pepe, director, winemaker and viticulturist in Raventos i Blanc. Two generations fighting for the same dream.
The Winery
Raventós i Blanc
Raventos i Blanc Caves were founded by Josep Maria Raventos i Blanc in 1986. These 90 acres were handed down from generation to generation for over 500 years of history. It was just Josep Raventos, who in 1872 made the first dig in Spain and therefore the Raventos family is a driver of cava and the denomination in this country.
More about the WineryReviews of Raventós i Blanc de Nit 2010
Raventós I Blanc de Nit Rose 2016
- Monastrell grapes impart a special complexity and elegance to De Nit, without affecting the rich freshness characteristic of all Raventos cavas.
- The grapes are harvested by hand and rapidly delivered to the winery, where they are processed via a gravity flow system.
- At each stage of the production process the atmosphere is controlled by dry ice. Assemblage is followed by bottle fermentation and ageing for at least 15 months in the neck-down position.
Yummy with a lobster, as you say on this website.
Brought by a friend and I opened it with him.
In Cava is the best I've tasted.