The prestigious Japanese magazine Vinoteque dedicates a whole page to Raventós and Blanc.
Josh Raynolds highlights our Blanc de Blancs on the cover of Vinous as his favorite wine of the week.
Tom Vanderbilt writes an article in the Travel Leisure magazine about the Penedés Region and Sant Sadurní d'Anoia. Raventós i Blanc is standed out as one of the leading wineries in the area.
Leslie Lemont recommends our Mas del Serral in Forbes. He says: "If you taste it with a Champagne, you can not tell the difference, and some might even choose this one."
Article in La Fura where Pepe Raventós gives us his vision about the Penedes area: "What can I do to work the Penedès and put it among the great wines of the world?
This January, Jane Anson, in her column "What I've been drinking this month", has tasted our De La Finca 2015. "It's deliciously fresh in its structure, in a deceptive way, since citrus flavors and Elderflower develop smoothly on the palate and remain with a brilliant tenacity. "
International Wine Review reveals the best wines that they tasted in 2018. Among them, organized by countries, we find our sparkling wines: De la Finca, Blanc de Blancs and De Nit.
The Venezuelan magazine Etiqueta writes an article about Raventós i Blanc and Conca del Riu Anoia where our long viticultural tradition stands out and how, with the help of Mikel Aramburu and Importadora Iregua, our wines arrive in Venezuela.
Eric Asimov, american wine critic, recommends De Nit among the best wines for Thanksgiving 2018.
The newspaper of Puerto Rico, El Nuevo Día, publishes an interview with Pepe Raventós about Conca del Riu Anoia and his dream: Mas del Serral.
De la Finca 2013 is awarded by Wine & Spirits as the best Spanish sparkling 2018.
The Venezuelan magazine Etiqueta writes an article about Raventós i Blanc and Conca del Riu Anoia where our long viticultural tradition stands out and how, with the help of Mikel Aramburu and Importadora Iregua, our wines arrive to Venezuela.
Interview of Pepe Raventós by the Sommelier magazine. Pepe tells us about history, tradition, Conca del Riu Anoia and Mas del Serral.
Article written by Pepe Raventós where he confesses, among others, that he feels more like a winemaker than a winemaker, who has found the way he is comfortable, calm and enjoys the moment. We are left with his next statement: "the greatness of the wine is in the origin, not in the method". The origin is nature. And our role, as winemakers, is to interpret what is the purest and transfer it to a bottle, without filters. "
Pepe Raventó's interview in the regional newspaper "El 3 de 8". Where we talk of our departure from the DO Cava and the path we will follow in the future.
The most important Spanish newspaper "La Vanguardia" published an article in which Pepe Raventós, claims the estate and the oak of the Raventós family. In this article where he talks about conquering the Spanish market, export sales and family inheritance, the author writes "" Raventós i Blanc sets the trend"
An interview to Pepe Raventós in one of the most importants newspapers in Spain, El Mundo where he explains his toughts, aims and vision.
An article that shows us the incredible story of the second Spanish Master of Wine, Fernando Mora, a viticulturist by spontaneous generation, who landed in the world of wine, after a visit to one of the most impressive wine museums in Spain, and perhaps of the world: Vivancos. In this article, Fernando Mora also makes a selection of Summer wines; among them Ancestral de Pepe Raventós.
Michael Schachner’s selection of bottles to help you jump into this exciting and growing group of wines. Among them, Textures de Pedra.
Raventós i Blanc Blanc de Blancs and De Nit have been chosen as one of the Top 10 Most Popular Sparkling Wines by the Glass in America’s Best Restaurants by Wine & Spirits.
Jancis Robinson goes on to offer her very personal suggestions to serve to our guests. Among the selection, Raventós i Blanc, the only Spanish Sparkling Wine on the list.
“Raventós i Blanc lobby for the creation of a more tightly defined and rigorous appellation, called Conca del Riu Anoia”
"The viticultural lineage of the Raventós family reaches back hundreds of years — to 1497 to be exact — but they are not afraid to evolve. In 2012, the 21st generation decided to leave the cava DO (denominacion de origen) to create a more stringently defined geographic appellation. They named it Conca del Riu Anoia, after the river valley where the organically farmed, single estate is situated. Results in the glass are beguiling, expressing a refined mineral profile."
The 10 best sparkling wines zones, between them, Conca del Riu Anoia
Wine Spectator chooses every year the 100 best wines of the year.De la Finca is among them.
Alison Napjus says Pepe Raventós is a Spanish Leader for sparkling wines.
Bill Zacharkiw chosesTop 10 sparkling wines that cost less than $30. With more than 200 under-$30 sparkling wines available, the choice can be overwhelming. Here are his personal favourites
The prestigious US Magazine Wine Spectator stand out Raventós i Blanc as a Spanish Wine Leader
The british newspaper The Guardian show us three fine examples of sophisticated yet sensibly priced Spanish fizz. Raventós i Blanc is one of them.
Alison Napjuis writes an article on Wine Spectator and recognized our De la Finca with 90 points and describe it as "elegant and harmonious."
Wine Spirits publish every year their Best Summer Sparkler, once more Raventós i Blanc is in the list,
Vinpair is one of the most important online lifestyle magazine.
In this article they recommend us some wines to enjoy during summer. Among them; our Blanc de Blancs.
If your job included selecting, tasting and serving some of the greatest wines in the world, where would you choose to drink wine on your day off? That was the question I posed to seven top wine directors in seven cities across the country.
Set the stage for spring with these 5 wines “Raventos i Blanc is trying to elevate Spanish bubbly to the level of champagne — an ambitious project — so this wine is not labeled as a cava.”
Top wines from 2016 that can be enjoyed now. “My standard disclaimer is that these may not be the finest wines I tasted last year (I am quite spoiled in that regard), but they represent a selection that I turned to many times over the course of the year because they offer a lot of pleasure for the buck.”
One of the most important and influential Wine Magazine in Japan, write an article about Raventós I Blanc and the excellent of our sparkling wines.
Sparkling Wines For Every Occasion and Budget.
From the every day to the exclusive, these bubblies from around the globe suit every palate and wallet. Recommended bottles for $25 and under to over $100.
Can Cava Convince the World It’s Worth $200 a Bottle?
“Things came to a head a few years ago, when the rebellious owner of first-rate winery Raventós i Blanc declared that cava had such a bad image, he would no longer put the word on his labels. He came up with his own version of an appellation—Conca del Riu Anoia—and set off a cava war. “
Bonne année… avec du cava espagnol! “En ces fêtes de fin d’année, nous avions décidé de cuisiner un menu spécial, pensé autour de trois cavas de la bodega Raventós i Blanc, histoire de sortir un peu des sentiers battus.”
9 affordable Sparkling Bottles better tan the big-names Champagnes. “Cava is sparkling wine, made with the Champagne method in Northern Spain, this producer, Raventós I Blanc, farms biodynamically and is widely considered one of the absolute best examples of cava.”
A rebel with cause: his love for the earth and the neighbor. In this interview, Pepe has the opportunity to publicize the benefits of working with biodynamic viticulture "This is how we can help the land and make a product as authentic and unique as possible"
Raventós Shakes off Cava’s image problem. “The most remarkable thing about Pepe Raventós is his genuine concern with Spain’s future as a leading and respected source of quality wines, and not simply his own project.”
You have to risk and think big. "After five years in New York, the winegrower returns to Penedes to give the definitive impulse to the new DO Conca of the Riu Anoia, with which he wants to play in the Champions League of the wine world. "To be international you must be superlocal: the consumer seeks authenticity and autochthonous varieties."
Spain: The Sparkling Wines from Cataluña - Where's the Spark?
Robert Parker: The Wine Advocate
The last Indian. "Pepe Raventós has successfully concluded his American adventure. He moved to Manhattan five years ago to establish his residence, from where he headed the winery of Sant Sadurni d'Anoia, and conquer the American market. "
Catalan Nobility. Catalan Tragedy. After an outstanding tasting Andrew Jefford confirms that Cava can rival Champagne in quality but deserves to be regarded as with his own style. Manuel Raventós Negra 2008 in the Top of the list of Andrew Jefford with 96 points.
Spanish winery raises the bar for sparkling wine “Interestingly, they have opted out of the Cava DO and have proposed a new DO called Conca del Riu Anoia, a name that already graces their labels.”
The Head of Raventós i Blanc is a rebel in the wine world “As the most respected sparkling wine producer in all of Spain, Raventós i Blanc has set an extraordinarily high bar for quality. Its wines are beloved by sommeliers worldwide, and you’ll see them on the wine lists at the very finest restaurants.”
An article that shows us the incredible story of the second Spanish Master of Wine, Fernando Mora, a winemaker by spontaneous generation, who landed in the world of wine, after a visit to one of the most impressive wine museums in Spain, and perhaps of the world: Vivancos. In this article, Fernando Mora also makes a selection of Summer wines; among them Ancestral de Pepe Raventós.
Manuel Raventós Negra 2008 “La última edición del brut más especial de Raventós i Blanc no dejará a nadie indiferente. Una botella excepcional destinada a ocupar el pódium de los mejores espumosos de la historia de la propiedad.”
Faces of Wine: the geniuses behind Tapiz, Emilio Moro and Raventós i Blanc.
Interview with Pepe Raventós: "I'm crazy about the plow in the vineyard. I started practicing three years ago. The smell of the earth, passing vine by vine; Know them one by one; as they are. Look at the field that every day is different, especially when working in biodynamics." " After all this time aboard, I understood that the local makes you more international. "
The rarity of the authentic "As with many productive activities, oenology can also shed roots in its race towards volume. It has happened, for example, with the Spanish Cava, sparkling whose elaboration has gone from being artisanal to industrialized, sacrificing many of its features of identity. " "
What’s in Wine Appellation? “The most notable perhaps was Pepe Raventós who, tired of the commoditisation of Cava, is now producing particularly distinctive sparkling wines in the heart of Cava Country. He has managed to establish a new, smaller appellation, Conca del Riu Anoia.”
Revista Forbes. Antonio Galloni. USA. 31 december 2015 “Seven Essential Tips For Serving Champagne on New Year’s Eve!”.
Between all the sparklings non from Champagne, Galloni recommends De la Finca 2011 as the only Spanish.
The Wall Street Journal. Lettie Teague. USA. 23 december 2015. What to give a wine retailer? The Good Stuff.
Article where a owner of a wine and liquor store from NY, recommends De Nit 2013.
Jancis Robinson Blogs. Jancis Robinson. UK. 21 November 2015. “Raventós i Blanc, Textures de Pedra 2011, Conca del Riu Anoia”.
Jancis Robinson taste the new reléase Blanc de Noirs of Raventós I Blanc and give a score of 17/20. This s a wine to seriously challenge the Cava status quo. Admirable persistence.”
10 best sparkling wines and champagne for Cristmas
Fret-Free Wine Options for Thanksgiving
Vinotheque Magazine. Tomoko Ebisawa. September 2015. Japan. Article about Raventós i Blanc.
Tomoko Ebisawa one of the most important journalist in Japan and editor at Vinotheque Magazine.
Decanter, United Kingdom, September 2015.
The prestigious British Magazine publish in a week’s column an article written by Andrew Jefford, who looks back at the harvest at Raventós I Blanc and his meeting with Pepe Raventós.
Planeta Vino nº63. Andres Proensa. Spain. September 2015. “Fiebre Xarel.lo”.
Andres Proensa travel around this variety and chooses Extrem and Silencis as her favourites wines made from Xarel.lo.
The New York Times, US, May 2015.
Eric Asimov write an article titled “Cava Sparlkes on Its Own Merits” where describes the De Nit 2012 as a Terrific Wine.
Le Monde, France, June 2015.
“Les pétillants italiens et espagnols en pleine effervescence” article in Le Monde by Ophélie Neiman talking about our project Conca del Riu Anoia.
FOOD & WINE, US
“Can Spain Rival Champgne? The sparkling wine of Spain, is known of being pleasant and inexpensive. But now one of its star producers is aiming to be among the best in the world”
La Vanguardia, Magazine de La Vanguardia, Spain
Article of Josep Roca from Restaurant El Celler de Can Roca "An act of daring and extreme beauty"
REVISTA GOURMETS, Spain
Enoteca Personal Manuel Raventós 2000, the best valued Sparkling wine of this Guide/Magazine
La Voz de Galicia, Spain, September 2014
Large article about De la Finca 2010 “most precious Jewel of Raventos i Blanc”
Sobremesa Magazine, Spain, May 2014
Article about DO Cava “rebellion of the bubbles”, Raventós i Blanc the most rebel.
Ibiza Style, Spain, May 2014
Ibiza Magazine, in English, an extensive article about Raventós i Blanc called “The Black behind Raventós i Blanc”
El Periódico, Spain, February 2014
Extensive article about the pruning at Raventós i Blanc “Pruning under the moon”
La Vanguardia, Spain, February 2014
Article about Magnum De la Finca 2010, “a big sparkling”
La Metropole.com, Canada, February 2013
Extensive article: A Catalan Sparkling that stands out
Menu Magazine, Brasil, January 2014
Brasilian press about a new DO, Conca del Riu Anoia
Article about Cava, featuring Raventós i Blanc as the most prestigious winery.
Tom Steveson says De Nit is the most elegant rose cava; and Raventós i Blanc the most prestigious winery that has decided to abandond the DO. He loves Manuel Raventós sparkling wine.
El Periódico de Catalunya, 2 de juliol de 2013.
De la Finca 2009 by Quim Vila.
The Wall Street Journal, 29-30th June 2013. “Cava Seeks to make a new name for itself” by Lettie Teague.
The famous journalist Lettie Teague, wine writer and columnist in The Wall Street Journal takes one page to interview Pepe Raventós and talk about Conca del riu Anoia. Lettie Teague encourage the important of Conca del riu Anoia in order to put the quality sparkling wines in a similar lebel of chamagne. She talks with Mr. Raventós about all the requirement that Conca del riu Anoia means in terms of viticulture. She finishes the article (alter explaining about a tasting with some friends): “Andi t it were champagne, and not cava? Well, that would be different, they said. At least one ex cava producer is hoping they’ll feel that way too, if the label says “Conca” instead”.
Wine Luxe Magazine, Hong Kong, May 2013.
Important article showing the brave of the Conca del riu Anoia move, and talking about Raventós i Blanc new phylosofy.
20 Autumn Wines, Eric Asimov
Spain produces an ocean of cheap cava, the sparkling wine guzzled throughout the country. Much of it is forgettable, but this pale rosé is elegant, nuanced and fresh, with balanced, persistent flavors.
Wall Street Journal, Friday June 22, "Selling cava in the city" by Lettie Teague
"his aim is to make more than just the greatest cava (the sparkling wine of Spain); he wants to produce "the best high-mineral-content sparkling wine in the world", and yes, that includes Champagne. (Though Mr. Raventós likens his wines more to Chablis)."
"Who needs champagne when a cava can be as good as this? Neal Martin
De Nit 2009 93 points“The outstanding 2009 De Nit (rose) has an almost hypnotic, perfect pale hue that isworth the price alone! A blend of classic Cava varieties with 5% Monastrell, it issourced from 30- to 40-year-old vines from the estate. The nose is very subtle and verypretty with traces of rosewater, fish scale and Morello cherries, all beautifully definedand drawing you in. The palate is crisp and tense on the entry: a minimalist rose cavethat is based on freshness and poise rather than delivering fruit intensity. It is adelicate, very pretty, harmonious Cava rose that is sensual and alluring. Who needsChampagne when Cava can be as good as this? Drink now-2015+ ”
Entrevista a Pepe Raventós, Sant Sadurní desde Nueva York.
A mi lo que me ilusiona es la viticultura, la viña. Las bodegas son el acompañamiento del trabajo bien hecho en la tierra. Cuando entiendes que la protagonista es la naturaleza y no el hombre, abandonas el ego y te conviertes en un nature assistant, puedes ayudar a crear un vino más próximo al arte que al gran comsumo.
Celebración, Carme Ruscalleda, Ferràn Adrià y Joan Roca celebran con cava Elisabet, el medio siglo de vida del Motel Empordà.
Los chefs catalanes con mayor proyección internacional, compartieon una de las mesas del Motel Empordà, en Figueres, Girona.
Brindaron por el cincuenta aniversario del restaurante que consideran precursor de la vanguardia gastronómica catalana que ellos lideran.
La prensa Ucraniana destaca nuestro cava L'Hereu y nuestro vino Silencis
Robert Parker Rating
Reserva Brut 2008, 90 points
De Nit 2008, 91 points
Steven Spurrier recommends a cava from Raventós i Blanc, Gran Reserva de la Finca 2006.“It stands out for its pleasant aroma of lemon and white flowers in the nose, very tasty with light mineral touches. Perfect to accompany any meal. It is recommended to be drunk between 2011 and 2015”.
Andrew Jefford highlights Manuel Raventós 2002 cava from Raventós i Blanc as fabulous. He describes it as an aged, dry cava made from xarel·lo and parellada grapes, suggesting lime and dessert apple with hazelnuts.
Joshua Greene, a critic of Italian wines and Spanish cavas, rates L’Hereu Reserva Brut cava from Raventós i Blanc as exceptional, giving it 92 points. He describes it as an opulent cava, with mineral notes and a discreet touch of citrus fruits such as lime. Its dark tones at the finish give it a wild, profound touch.
The New York Times highlighted L’Hereu Brut Reserva 2006 from Raventós i Blanc. In tasting terms, it described it as a smooth, delicate cava, with herbal aromas and a fruity flavour.
The prestigious magazine Wine International Cellar, directed by Stephen Tanzer, has given Raventos i Blanc its maximum scores for a cava. February 2010.Josh Raynolds just published his reviews in the latest IWC and the 2007 L’Hereu and L’Hereu de Nit were the top rated Cavas in the entire tasting, both with 92 point scores.92 for Hereu de Raventós i Blanc 2007.92 for Raventós i Blanc de Nit 2007. The journalist Josh Raynols at International Wine Cellar has published its tasting notes on February 10.
The easy guide to the best wine.100 wine recommendations.L’Hereu Raventós i Blanc 2007.