GrapeDummies Between the Grapes – Raventós i Blanc
RAVENTÓS I BLANC – We’re glad you found us again for another episode in the GrapeDummies Between the Grapes series. This time we go back to Sant Sadurní d’Anoia for the Raventós i Blanc winery.
The (documented) history of the family behind Raventós i Blanc goes back all the way back to 1497. Producing wines for own consumption and selling must from the Can Codorníu estate. In 1872 an important change was made by Josep Raventós i Fatjo. He was the creator of the first sparkling wine produced by the traditional method in Spain. Manuel Raventós Domènech established 16 years later established the coupage for the sparkling wine in Penedès with three native varieties: Macabeu, Xarel•lo and Parellada.
In 1922 Josep Maria Raventós i Blanc was born. At the age of 27 in 1949 he became the director of the Codorníu company. After he left the company it was time to start his own winery together with his son, Manuel. On the 4th of March 1986 Raventós i Blanc was established. Only a couple of days later on the 12th of March, Josep Maria Raventós i Blanc died from a heart attack, leaving his son in charge of the new company.
Manuel Raventós is still the director of the company in which he works together with his son. The 21st generation of winegrowers Pepe Raventós. So for our visit we really dive into winemaking heritage. Visiting a winery with one of the longest documented winegrowing traditions in the world.
When we arrived at the vineyard just outside of Sant Sadurní d’Anoia we entered a beautiful reception area, large sofa’s and big windows with views of the vineyards. That’s how we like it!
At the entrance we were picked up by Josep. He works daily in the vineyard and took us for a walk. It was literally a couple of steps and we were right between the grapes. It was a lovely day, it was great to see the little grapes starting to grow. We started our walk in the lowest vineyard “La Plana”. Here both Xarel·lo as Macabeu are planted. As we walked along the grapes we came up to a part that was intentionally left open. Here we could see all the sediments of marine origin and fossils of which many of the soils of the vineyards are full. The roots of the vines dig deep down the soils, and seeing this soil it’s no wonder many of the Raventós i Blanc release have strong mineral notes.
In their way of working the land, they try to do things also different at Ravenós i Blanc. With the help of machines, the work can be done quicker, be nature can’t be rushed. So whenever they can they try to use animals in working the land. In the winter the sheep and goats are grazing the plots to keep the grass short. Some of the fields are even worked by horse traction. This helps to keep the soils opener as heavy tractors compress it.
We walked through the higher parts of the vineyards slowly returning to the cellar. Raventós i Blanc focuses on native varieties. Of course, the grapes from the Penedès coupage are there, Macabeu, Xarel•lo and Parellada. But there are also red varieties like Sumoll, Monastrell, Bastard Negre and Xarel•lo Vermell. One grape variety I hadn’t heard from before is the Malvasia de Sitges, this native grape was almost extinct and is sensitive to fungi, but the results are high natural acidity grapes with a high sugar potential. The Malvasia de Sitges was added to the blend for the Blanc de Blancs for the first time in the 2018 vintage. It’s great to see a nearly extinct grape being used again!
Back at the buildings, we went through the disgorgement and bottling lines. Here all the Raventós i Blanc products are bottled as well the other projects, Mas de Serral, Can Sumoi and Vins Pepe Raventós.
We continued down the stairs into the cellar where the wine has its second fermentation. All the wines are aged at least 18 months on the lees. This time is needed to round out the character of the wines and express all their different characteristics.
To finish of this amazing visit we got to taste three Raventós i Blanc releases as well as one release of Can Sumoi. A project form Pepe Raventós. We tasted the Blanc de Blancs 2018, de Nit 2018 and de la Finca 2017. As well as the Can Sumoi Xarel·lo 2020.
We wrote our review for the Can Sumoi Xarel·lo 2020 and our tasting reviews of the Sparkling wines we tasted will come in the near future, but if you’re interested we do have our reviews of the Blanc de Blancs 2017 as well as the de la Finca 2016 online.
We had a great time visiting Raventós i Blanc, and we hope you enjoyed our article. This was the third episode in the GrapeDummies between the Grapes series. We have another article for you in the near future and if you would like us to visit your winery, please let us know.
We want to thank the whole team at Raventós i Blanc for heaving us over. Make sure to check out their website for more information on them. And while you’re here, make sure to check out our small video review of the visit as well!
