Mas del Serral | Conca del Riu Anoia

Pepe Raventós

"A wine defined by our soils, where you can experience the land, the air and even the mountains."

Pepe Raventós joined Raventós i Blanc in 2001 but his life has always been associated with the grapevine. He gained experience producing wine with Didier Dagueneau in the Loire Valley, Nicolas Chiquet in Champagne, and Jean-Patrick Merignac in Saint Philippe d’Aiguille in Bordeaux.

Pepe realized in 2005 that Clos del Serral — a northwest facing vineyard planted in 1954 — was ideally suited to create an exceptional sparkling wine. Co-planted Xarel.lo and Bastarda Negre comprise the blend. The fruit for this spectacular cuvée was harvested methodically and sorted grape by grape. The wine spent nine months in tank before being transferred to bottles and it spent nearly 10 years on the lees before disgorgement.

Learn more about Mas del Serral here.