Raventós i Blanc, 'Blanc de Blancs'
“Blanc de Blancs is a sparkling wine marked by the typicity of its place of origin, the Vinya del Llac, a vineyard over 40 years’ old, which allows us to obtain a structured, fresh and complex sparkling wine.”
-Pepe Raventós, Owner & Winemaker, Raventós i Blanc
The Blanc de Blancs gets its name from the three native white grape varieties: Macabeu, Xarel·lo, and Parellada. They come from the Vinya del Llac, grown in clay soils and influenced by the lake on the Raventós estate. The influence of the lake in this symbolic vineyard moderates the climatic conditions, avoids heatwaves and favors long ripening. This is the first Blanc de Blancs blend to incorporate a fourth white grape variety: Malvasia de Sitges. The Malvasia de Sitges is a variety that had almost disappeared and which was recovered from the estate. Malvasia de Sitges has very high natural acidity, ripens very evenly, and is intensely and aromatically complex.
The grapes for the Blanc de Blancs are farmed using biodynamic viticulture. The vineyards utilize spontaneous plant cover, which fosters biodiversity, fertility and life in the soil. They apply manure that comes from animals that live on the estate, which is composted during the winter. The grapes are hand harvested, and undergo a first fermentation in temperature-controlled stainless steel vats, separating varieties and soil types, blending, and a second fermentation in the bottle. The wine is aged for a minimum of 18 months with the lees in bottle. The disgorgement date will always appear on the label.
Learn more about Raventòs i Blanc here.
Xarel.lo. Macabeu, Parellada, Malvasia de Sitges
Sant Sadurní d'Anoia, Conca del Riu Anoia, Catalunya