GRAPE VARIETIES
50% Xarel.lo, 40% Macabeo and 10% Parellada
BOUQUET
Very complex and nuanced with traces of flowers, nuts, salinity, yeast and apple.
PALATE
Crisp, deep and super fresh with notes of blossom, tropical fruit and traces of nuts and spice.
VITICULTURE
The 21st century farm; a living, self-sufficient organism
Today, the Raventós i Blanc estate, a farm owned by the same family for over five centuries, continues to be a living organism, which aims to promote the ancestral traditions of life in a farmhouse in the Penedès region of Catalonia. It is a 100% biodynamic estate, which aims to create biosynergies, a winegrowing philosophy whereby the land, the plants, the animals and man work together to form a single agricultural unit.
WINEMAKING
The
harvest on the estate is done manually, with the grapes being selected on the vine. The grapes are always harvested using buckets and transported in small trailers.
The proximity of the winery means the grapes can be taken there straight away quickly and safely. Thus, they arrive at the winery undamaged, which prevents the must from oxidising.
A low-pressure press is used and the first high-quality must is used to make their wines.
They use static racking to clean the must; this is the most respectful cleaning process. Next, they carry out the alcoholic fermentation at a controlled temperature of between 17 and 20ºC in stainless steel vats. The grapes on the different plots are made into wine separately. Once the alcoholic fermentation has finished, they allow the wines to rest on the lees and they carry out bâttonage (lees stirring) in the vats.
FOOD PAIRING
Salted nuts, sausages, assorted canapes, soft cheese, fresh cheese, semi-cured cheese, cured cheese, salmon and other oil-rich fish, sea bass, prawns, large shellfish, tuna, fruit, mix of different tapas, meat and sausages, fish paella rice, meat paella rice, risotto, thay rice, lettuce and tomato salad, waldorf salad, salad with mayonnaise.
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