Raventos i Blanc, Conca del Riu Rose de Nit, 2023
Nearly 530 years of family winemaking—farming since 1497, now in the 21st generation under Pepe Raventós. This is the family that invented Cava in 1872. Today they farm biodynamically (Demeter certified 2013) using only indigenous Spanish varieties: Xarel·lo, Macabeu, Parellada, and Monastrell. The rosé comes from 16-million-year-old marine soils of the Conca del Riu Anoia, spending 18 months on the lees. Eric Asimov featured it as essential; Parker gave the 2022 ninety-two points.
Raventos i Blanc, Conca del Riu Rose de Nit, 2023
Nearly 530 years of family winemaking—farming since 1497, now in the 21st generation under Pepe Raventós. This is the family that invented Cava in 1872. Today they farm biodynamically (Demeter certified 2013) using only indigenous Spanish varieties: Xarel·lo, Macabeu, Parellada, and Monastrell. The rosé comes from 16-million-year-old marine soils of the Conca del Riu Anoia, spending 18 months on the lees. Eric Asimov featured it as essential; Parker gave the 2022 ninety-two points.
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Nearly 530 years of family winemaking—farming since 1497, now in the 21st generation under Pepe Raventós. This is the family that invented Cava in 1872. Today they farm biodynamically (Demeter certified 2013) using only indigenous Spanish varieties: Xarel·lo, Macabeu, Parellada, and Monastrell. The rosé comes from 16-million-year-old marine soils of the Conca del Riu Anoia, spending 18 months on the lees. Eric Asimov featured it as essential; Parker gave the 2022 ninety-two points.
