Ramón Raventós Brut Cava

Ramón Raventós Brut Cava

WHY WE LOVE IT

  • The success of this Cava stems from the original vineyards located on small plots of land combined with rich, well-drained soil and limited rainfall. The fruit is hand harvest from 30 – 40 year old vines.
  • Grenache grapes are a key component to this Cava’s blend (partial blanc de noir) and as the Penedés Region is cooler than most regions growing Grenache, it presents some challenges to maintain low tannins and fresh fruit flavors, but the winemaking and viticultural team has mastered this delicate balance to great effect. By precise management in the cellar, they are able to obtain the most important acid for wine – malic acid which comes predominantly from red grapes.
  • Low yields are very important as this gives the soils the capacity to hold a rich and diverse ecosystem growing in harmony with the vines. Yields are kept at 6,500Kg/hectare about half the local average of 12,000 and less than half of the Champagne average of almost 14,000.Organic and Sustainable intensive growing eliminates other flora and fauna allowing control of the competition for food and water for the vines. This also eliminates the need for artificial fertilizers and chemical fungicides. Low yields also result in growing more balanced grapes which are easier to keep healthy and easier to ripen while maintaining great acidity. Thus these vineyards become part of a very rich ecosystem in which quality and singularity are easier to achieve.

Varietal Composition: 70% Xarel-lo 20% Macabeo 10% Grenache (Blanc de Noir)

Elaboration: After hand-harvesting and sorting, they press only whole grapes in order to control maceration and ensure their Cava’s characteristic light color as well as avoid any tannic taste resulting form longer skin contact. 10% Grenache is added using great precision to create a fresh, deep and creamy texture. All of the wine is cold fermented in their state of the art facility at the Montargul Estate in Avinyonet del Penedés in the shadow of the dramatic Montserrat cliffs and monastery. Second fermentation is also carefully controlled and takes place in the bottle, with gentle aging in dark cellars for a minimum of 15 months on the lees. At bottling time, all bottles are disgorged using the latest technology to ensure cleanliness and freshness of the Cava.

Tasting Notes: A delicate bead with aromas of citrus and fresh green apple. Soft and elegant on the palate with notes of pear and toasted almond and a gentle creaminess derived from 10% “Blanc de Noir.”

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PRODUCER BACKGROUND

The Raventós family lays claim to the oldest family run vineyards in the world, established in 1551, when Jaume Codorníu settled on land in Sant Sadurni in Catalonia, west of Barcelona. This land had been handed down through generations when Miguel Raventós and Maria Anna Codorníu married in 1659. Since that year, title for the winery and vineyards has been in the Raventós name. Seven generations later, in the 1860’s, Josep Raventós, a well-known pioneer in the industry, working with Francesc Gil, Agusti Vilaret at the Catalan Institute of Agriculture at San Isidro, created the first Spanish CAVA sparkling wine made in the “French” or “Champagne” method. In 1872, Josep Raventós released the first commercial production of CAVA and a dynasty as well as a whole new wine industry was born. Nearly 150 years later, this family, with nearly 300 hundred shareholding members, still dominates in Cava production.

Ramón Raventós created his Cava as a tribute to the pioneering spirit of his ancestors. The label is inspired by the Cross of Burgundy which is the flag flown by the founders of numerous California Missions, including San Francisco. Another of Ramón’s Ancestors was a member of those discovery expeditions.

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