September of 2019
Articles, Conca

Utzás

The Hungarian magazine Utzás dedicates an entire article in its magazine to the history of the world of cava and highlights the work and history of Raventós i Blanc.

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September of 2019
Articles, Conca

Gusto

The Hungarian magazine "Gusto" devotes an entire article in its magazine to the history of the world of wine and cava and highlights the work of Raventós i Blanc with Conca del Riu Anoia.

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August of 2019
Articles

Wine & Spirits

Patricio Tapia dedicates an entire article in Wine&Spirits to the most "ancient" wineries of the Penedès Region. Among them, Can Sumoi stands out.

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July of 2019
Articles

Seen Magazine

The wine experts and critics of Michigan's Seen Magazine share their advice when it comes to celebrating a tasting / dinner pairing with friends at home. Elie Wine Co proposes our De Nit.

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April of 2019
Articles

Vinoteque Japan

The prestigious Japanese magazine Vinoteque dedicates a whole page to Raventós and Blanc.

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April of 2019
Articles

Travel Leisure

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.

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February of 2019
Acknowledgements, Articles

Forbes

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."

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January of 2019
Articles

Financial Times

Estados Unidos

Article written by Nicholas Lander highlighting the quality of the Korean restaurant Soogil in New York, for its dishes, price and for the quality of the wines. As our Blanc de Blancs 2016 offered by the glass.

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January of 2019
Articles, Tastings

International Wine Review

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.

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December of 2018
Articles

Falstaff

Switzerland

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.

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December of 2018
Articles

The New York Times: Thanksgiving wines

Eric Asimov, american wine critic, recommends De Nit among the best wines for Thanksgiving 2018.

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December of 2018
Articles

Etiqueta

Venezuela

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.

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December of 2018
Articles, Acknowledgements

Bloomberg

Estados Unidos

293/5000 The wine critic Elin Mc Coy tasted during 2018 what she considers the 50 best wines under $ 50. We can find out our De la Finca 2015 which defines how calcareous and live, produced by one of the best producers of sparkling wine in Spain.

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December of 2018
Articles, Conca

Revista H

Peru

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. "

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October of 2018
Acknowledgements, Tastings, Articles

Vinous

Josh Raynolds has scored our De Nit with 91 points and has highlighted it on the front page and among his Favorites in Vinous.

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September of 2018
Articles

The Wall Street Journal

Estados Unidos

Lettie Teguie wonders in her article if cava can compete with champange and ensures, after conducting several surveys, that cava is very little known and even less understood. She stands out how, in 2012, Pepe Raventós and Raventós i Blanc decided to leave a DO Cava very focused on the method and not to the origin.

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August of 2018
Articles

La Vanguardia

Ramón Francàs - Spain

Raventós i Blanc; back to the roots

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"

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July of 2018
Articles, Conca, Interviews

Wands

Japan

Raventós i Blanc: DO Conca del Riu Anoia

The Japanese magazine Wands, a benchmark in the Japanese wine sector, writes two pages about Raventós i Blanc, interviewing Pepe Raventós, in which he talks about Conca del Riu Anoia and future projects.

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July of 2018
Articles

The Daily Wine & Spirits

Raventós i Blanc

The Japanese magazine The Daily Wine & Spirits, a benchmark in the Japanese wine sector, writes two pages about Raventós i Blanc in which he talks about Conca del Riu Anoia and future projects.

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July of 2018
Articles

Vinothèque

Japan

The prestigious publication Vinothèque, within its monthly supplement, and taking advantage of the visit of Pepe Raventós to the Nipon country, writes a detailed and meticulous article about the Spanish winery that is a benchmark in the wine sector of the country, in which the minerality of our soils stands out and the typicity they bring to our sparkling wines, especially De la Finca.

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May of 2018
Articles, Interviews

El Mundo

Victoria Gallardo y Javier Luengo - Spain

From New York to the vineyard to live for 100 years

An interview to Pepe Raventós in one of the most importants newspapers in Spain, El Mundo where he explains his toughts, aims and vision.

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May of 2018
Articles

Fuera de Serie

Federico Oldenburg - Spain

Master of Wine

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.

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April of 2018
Articles

Wine Enthusiast

Michael Schachner - United States

Dive into the World of Organic and Biodynamic Wines

Michael Schachner’s selection of bottles to help you jump into this exciting and growing group of wines. Among them, Textures de Pedra.

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March of 2018
Articles

Financial Times

Jancis Robinson - United Kingdom

Jancis Robinson on the wines to serve at a party

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.

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February of 2018
Acknowledgements, Articles

Wine Spectator

Wine Spectator - United States

Smart Buys

“Raventós i Blanc lobby for the creation of a more tightly defined and rigorous appellation, called Conca del Riu Anoia”

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January of 2018
Articles, Conca

The Boston Globe

Ellen Bhang - United States

By the Glass: Grower cava reflects heritage from grape to glass

"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."

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December of 2017
Articles

New York Post

Hannah Sparks - United States

The best bottles of bubbles under 20$

Hannah Sparks from New York Post recommend the best bottles of bubbles with which to welcome 2018. Blanc de Blancs "la crème de la crème."

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December of 2017
Articles, Conca

USA TODAY

Lauren Mowery - United States

Bubbles beyond Champagne

The 10 best sparkling wines zones, between them, Conca del Riu Anoia

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November of 2017
Articles

Wine Spectator

Alison Napjus - United States

Spanish Leaders

Alison Napjus says Pepe Raventós is a Spanish Leader for sparkling wines.

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November of 2017
Articles, Tastings

Montreal Gazette

Bill Zacharkiw - Canada

Top 10 sparkling wines that cost less than $30

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

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November of 2017
Articles

Wine Spectator

Alison Napjus - United States

Spain's Sparkling Revival

The prestigious US Magazine Wine Spectator stand out Raventós i Blanc as a Spanish Wine Leader

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August of 2017
Articles

The Guardian

United Kingdom

The british newspaper The Guardian show us three fine examples of sophisticated yet sensibly priced Spanish fizz. Raventós i Blanc is one of them.

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August of 2017
Articles, Tastings

Wine Spectator

United States

Alison Napjuis writes an article on Wine Spectator and recognized our De la Finca with 90 points and describe it as "elegant and harmonious."

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June of 2017
Articles

La Vanguardia

Spain

La Vanguardia is one of the most prestigious newspaper in Spain, and Ferran Centelles, one of the best sumillers in the world. He writes on La Vanguardia, and in this ocassion he recommends the best rosé for the summer. De Nit, among them.

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June of 2017
Articles, Tastings

VINPAIR

United States

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.

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April of 2017
Articles, Tastings

Vinofil Norway

Norway

Vintips, norweigen magazine, have selected 2 of our sparkling wines as the best among other 7. De la Finca and Textures de Pedra selected.

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April of 2017
Articles

The Wall Street Journal

Lettie Teague - United States

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.

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March of 2017
Articles, Conca

Daily Mail

Olly Smith - United Kingdom

Pop down the local ...because small growers using indigenous grapes are making some knockout wines “Fa poc vaig assistir a Viñateros, una degustació realitzada per importadors I viticultors espanyols. La seva passió pels vins elaborats a partir de varietats autòctones es basa en la creença que un gran vi es fa a la vinya i no al celler.”

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March of 2017
Articles

The Whashington Post

David McIntry - Canada

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.”

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February of 2017
Articles

CALGARY HERALD

Geoff Last - Canada

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.”

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February of 2017
Articles

SPANISH WINE LOVER

Amaya Cervera - Spain

People Pepe Raventós. “Under the motto “Back home, back to our roots”, he presented himself as a happy, biodynamic winegrower ploughing his land with his horse Bru and his puppy, a Labrador appropriately named Bronx given that he and his family spent five years in America. During that period, Pepe not only reinforced the presence of his sparkling wines in the US market; he started seeing things with a wider perspective.”

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January of 2017
Articles

Wine What

Japan

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.

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January of 2017
Articles

WINE ENTHUSIAST

Michael Schachner - United States

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.

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January of 2017
Articles

BLOOMBERG BUSINESS

Elin McCoy - United States

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. “

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December of 2016
Articles

VOGUE

Rachel Signer - United States

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.”

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December of 2016
Articles, Interviews, Conca

Planeta Vino

Andres Proensa - Spain

Wineries outside their DO. Under the weather. "It never ceases to amaze me as prestigious wineries such as Raventós i Blanc or Artadi, are driven to abandon institutions that are based precisely on the prestige that provides the action of wineries working in their territory."

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December of 2016
Tastings, Articles

DIARIO VASCO

Iñigo Galatas - Spain

Sparkling wines Tasting. "Raventos i Blanc De la Finca, sparkling of the Conca of the Riu Anoia, are those of which you would like to have always by your side, of those who never disappoint you. It is an encounter with harmony. "

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November of 2016
Articles

Wine-Searcher

James Lawrence - United Kingdom

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.”

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November of 2016
Tastings, Articles

Turquoise Magazine

Julie Glenn - United States

For holiday Season. “This sparkler comes from one of the families that founded Cava just outside of Barcelona, Spain, but they’ve since parted ways and are establishing their own, more quality focused área with tighter restrictions on vinification and yield.”

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October of 2016
Articles

The Wine Advocate

Robert Parker

Spain: The Sparkling Wines from Cataluña - Where's the Spark?   Robert Parker: The Wine Advocate

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September of 2016
Articles

Grape Collective

Barbara Sturguis - United States

The Uncava: Raventós I Blanc “Raventós’efforts resemble t hose of amny grower Champagne producers, and like grower Champagnes, Ravetnós sines have received acclaim worldwide from wine professionals and wine lovers.”

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August of 2016
Articles, Tastings

Decanter

Steven Spurrier - United Kingdom

Spurrier’s World. Steven Spurrier recommend his favorite wines. “Textures de Pedra 2012: Very pale rosé-coloured cuvee based on three local red grapes – Xarel-lo Vermell, Sumoll and Bastard Negre – from the producer’s highest vineyards. Sensational fruit structure, bone dry.”

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July of 2016
Articles

The World of Fine Wine

Andrew Jefford - United Kingdom

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.

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May of 2016
Articles

CALGARY HERALD

Geoff Last - Canada

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.”

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May of 2016
Articles

Fuera de Serie

Federico Oldenburg - Spain

Master of Wine

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.

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April of 2016
Articles

EL ESPECTADOR

Hugo Sabogal - Colombia

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. " "

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February of 2016
Articles

Jancis robinson.com

Jancis robinson.com Jancis Robinson. UK. 6 February 2016. Spain in a Pickle.   Explain the conflicts in the Spanish Do and remember when Raventos I Blanc leave DO Cava.

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January of 2016
Articles, Acknowledgements

Vinous Antonio Galloni

Vinous Antonio Galloni. Josh Raynolds. USA. 12 January 2016 “Vinous Favorites”.   Of all the products rated by the prestigious wine critic we highlight the 92 points awarded to our sparkling De La Finca 2011 and De La Finca 2012, and 91 points to L'Hereu 2012.

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January of 2016
Articles

Magazine La Vanguardia

Magazine de La Vanguardia. Meritxell Falgueres. España. 3 enero 2016 “Arriesgar para ser uno mismo”.   Tating note from the sumiller who created the blog winesandthecity.com, where she recommends Textures de Pedra en her first article of the year.

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December of 2015
Articles

Revista Forbes

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.

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December of 2015
Articles

Planeta Vino

Planeta Vino num 64. Andres Proensa. Spain. December 2015 “Estrenos, Textures de Pedra 2011”.   Recommend Textures de Pedra 2011 in the the newest section and give it 95 punts.

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December of 2015
Articles

Le Figaro Vin

Le Figaro Vin. Phileas Stravinarius. France. 30 December 2015 “Raventós I Blanc : quand l’appellation Cava ne suffit plus”.   Artticle about the new designation: Conca del Riu Anoia.

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December of 2015
Articles

El Trinche

El Trinche. Melina Bertocchi. Perú. 29 december 2015 “Vinos que inspiran, ¡A brindar!”   Melinda Bertocchi present a selection of wines done with two of the best sumillers of Peru. As sparkling they recommend: De Nit 2012.

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December of 2015
Articles

Wine Times

Wine Times Hong Kong Issue 9. December 2015. Hong Kong. “Top ten cava”.   De Nit 2011 is selected and recommended as one of the best sparklings you can find in HK.

December of 2015
Articles

De Telegraaf

De Telegraaf. Nederlands. 19 december 2015 Tasting Note L’Hereu 2013.   L’Hereu 2013 selected among the 5 best sparklings in Nederlands.

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December of 2015
Articles

Proefschrift

Proefschrift Magazine. Nederlands. December 2015 “Premium Selection: Raventós i Blanc De La Finca”.   De la Finca selected for this magazine to be a Premium Wine and give 7,5/10 points.

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December of 2015
Articles

Exquis.ca

Exquis.ca. Guénaël Revel. Canada. Desember 2015 “Mariages d’amour entre bulles et chocolat”.   An article about the pairing between chocolate and sparkling. Selects Hereu and De Nit.

December of 2015
Articles

Diario Expansión

Diario Expansión. Enrique Calduch. Spain. 26 December 2015 “Grandes espumosos para brindar en Año Nuevo”, de Enrique Calduch.   They make a selection of 10 sparklings to celebrate Christmas.

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December of 2015
Articles

The Wall Street Journal

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.

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December of 2015
Articles

El Periódico

El Periódico. Ferran Imedio. Spain. 22 december 2015 “El mejor brindis”.   Article about Champagnes and Sparklings to celebrate Christmas. Recommends Manuel Raventós 2007.

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December of 2015
Articles

El blog de José Peñín

El blog de José Peñín. Jose Peñin. Spain. 20 december 2015 “Mis mejores champagnes y cavas”.   Jose Peñin recommends 5 Champagnes and5 sparkling as his favourites, among all them, Enoteca Personal 1996.

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December of 2015
Articles

Food & Wine

Food & Wine. Carson Demmond. USA. 18 december 2015 “12 Quintessential Comfort Wines from Le Bernardin’s Aldo Sohm”.   Aldo Sohm, sumiller at Le Bernardin, New York, selects 12 bottles of wine to celebrat the Heuriger. The only Spanish sparkling is De Nit 2012.

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December of 2015
Articles

Australian Finantial Review

Australian Finantial Review, Philip Rich. Australia. 8 december 2015 “Six top champagne and sparkling wines to celebrate summer”.   Selection of 6 Top Champagnes and Sparkling for the festive holidays. De la Finca is the only Spanish Sparkling in the list.

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November of 2015
Articles

The Guardian, United Kingdom

10 best sparkling wines and champagne for Cristmas

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November of 2015
Articles, Conca

The New York Times, USA

Fret-Free Wine Options for Thanksgiving

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November of 2015
Articles

WineAnorak.com

WineAnorak.com Jamie Goode. USA. 4 November 2015 “Raventós i Blanc Textures de Pedra Blanc des Negres 2011”.   http://www.wineanorak.com/wineblog/spain/raventos-i-blanc-textures-de-pedra-blanc-des-negres-2011conca-del-riu-anoia-spain

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October of 2015
Articles

Perswijn Magazine

Perswijn Magazine. Nederlands. 7 October 2015.   L’Hereu is selected for this magazine as one of the best sparkling sell in the Nederlands.

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September of 2015
Articles

Vinotheque Magazine

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.

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September of 2015
Articles

Decanter, United Kingdom

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. http://www.decanter.com/wine-news/opinion/jefford-on-monday-rebel-harvest-275876/

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September of 2015
Articles

Planeta Vino

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.

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September of 2015
Articles

Decanter

Decanter. Steven Spurrier. September 2015. UK.   The journalist Steven Spurrier recommends Silencis 2013 in Decanter Magazine.

July of 2015
Articles

Food Wine & Travel

Food Wine & Travel. Fedor Agelan. Dominican Republic. August 2015 “¿Champaña o Cava? Los vinos espumantes de España”.   The article explain the difference between Champagne and Cava and recognize the sparklings from Raventós i Blanc.

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July of 2015
Articles

Decanter Magazine

Decanter Magazine, United Kingdowm, July 2015.   The prestigious British Magazine publish the award to Manuel Raventós 2007: Gold Medal and Regional Trophy.

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July of 2015
Articles

The International Wine Review

The International Wine Review, United States, July 2015.   They make an introduction to the different wine zones in Spain and introduce the best values winemakers. Raventós i Blanc selected as favorite.

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July of 2015
Articles

The New York Times

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.

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July of 2015
Articles, Acknowledgements

The Champagne and Sparkling Wine World Championship 2015

The Champagne and Sparkling Wine World Championship 2015, United Kingdom, 2015.   Gold Medal for Manuel Raventós 2007.

June of 2015
Articles

La Vanguardia

La Vanguardia. Ramon Francas. Spain. July the 1st 2015 “Un vi 100”.   The article inform about the scores given by Luis Gutierrez from Parker.  

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June of 2015
Articles, Acknowledgements

The Wine Advocate Review

The Wine Advocate Review #219 de Luis Gutierrez, US, June 2015.   Enoteca 20 anys, 1996 – 96 points Enoteca Personal Manuel Raventós 2002 – 95 points De Nit 2013 – 91 points Hereu 2013 – 91 points De la Finca 2012 – points Extrem 2014 – points

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June of 2015
Articles

The Wine Advocate Review

The Wine Advocate Review #219 de Luis Gutierrez, US, June 2015.   The best valued Spanish Sparkling with 96 points for Enoteca 20 years, 1996.

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June of 2015
Articles, Acknowledgements

Decanter

Decanter World Wine Awards 2015, United Kingdom, 2015.   Gold Medal and Regional Trophy for Manuel Raventós 2007.  

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May of 2015
Articles, Acknowledgements

Wine & Spirits

Wine & Spirits, US, June 2015.   92 points for L’hereu 2012 and De Nit 2012.

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May of 2015
Articles

The New York Times

The New York Times, US, May 2015.   Eric Asimov write an article titled “Your next lesson: Cava”, where he recommends De Nit 2012.   He writes: “Yet a handful of cava producers, working conscientiously in the vineyards and diligently in the cellar, have demonstrated that it can be among the most distinctive of all sparkling wines.” In his article describe who Cava is made and, between other bottles, remarks Raventós I Blanc De Nit 2012.

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May of 2015
Articles

Food & Wine

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”

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April of 2015
Articles

Decanter

DECANTER, UK Journalist and MW, Sarah Jane Evans, in her article Premium Cava, recommends De la Finca 2011 and De Nit 2012, but specify that we are Conca del Riu Anoia, and not Cava.

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February of 2015
Articles

Vinography

Vinography: a wine blog by Alder Yarrow, US This week's tasting included some really excellent Cava sparkling wines from one of the most prestigious producers in Spain, Raventos i Blanc. This winery, which has a good claim on being one of the longest running wine properties on the planet (dating back to 1497), makes Cava that rivals Champagne in sophistication and depth.

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February of 2015
Articles

Revista Sommelier

REVISTA SOMMELIER, Perú Spanish wine Journalist Meritxell Falgueres write an article in Sommelier Magazine, about Classic Penedes, Cava and Raventós i Blanc

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November of 2014
Articles, Acknowledgements

Decanter

Decanter, England Steven Spurrier recommens De la Finca 2009

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November of 2014
Articles, Acknowledgements

Wine & Spirits

Wine & Spirits, US De la Finca 2010, among the 5 best sparkling wines of 2014 selec-ted by the prestigious American magazine Wine & Spirits

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November of 2014
Articles, Acknowledgements

Food & Wine

Food & Wine Food & Wine, US De Nit 2012, among the 7 best sparkling wines of 2014 selected by the prestigious American magazine Food & Wine.

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November of 2014
Articles

La Vanguardia

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"

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November of 2014
Articles, Acknowledgements

Revista Gourmets

REVISTA GOURMETS, Spain Enoteca Personal Manuel Raventós 2000, the best valued Sparkling wine of this Guide/Magazine

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October of 2014
Articles

Echo Award VINICOLE PERSONALITY awarded PEPE RAVENTÓS

Echo Award VINICOLE PERSONALITY awarded PEPE RAVENTÓS - El Periodico de Catalunya - Cupatges - Vadevi.cat - Verema.com - Diario Vasco - La Vanguardia - Vinos y Restaurantes - La Fura

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October of 2014
Articles

El Pais

El Pais, Spain, September 2014 The famous journalist Carlos Delgado write an amazing article about our Extrem 2013  

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September of 2014
Articles

La Voz de Galicia

La Voz de Galicia, Spain, September 2014 Large article about De la Finca 2010 “most precious Jewel of Raventos i Blanc”  

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August of 2014
Articles

Decanter

Decanter, England, September 2014 The famous journalist Sarah Jane Evans recommended De Nit 2011  

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July of 2014
Articles

El Periódico

El Periodico, Spain, July 2014 Article about the gold medal for our De Nit 2010 at DWWA  

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May of 2014
Articles

Gastronomia Magazine

Gastronomia Magazine, Andorra, nº 34, June 2014 Extensive article about Silencis 2013  

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May of 2014
Interviews, Articles

Diari Ara

Diari Ara, Spain, June 2014 Interview to Mr. Manuel Raventós  

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May of 2014
Articles

Diari Información de Alicante

Diari Información de Alicante, Spain, May 2014 Article about the blind tasting leaded by Manuel Raventós “Biodinamycs and efervescent”  

File
May of 2014
Articles

100 vins catalans que has de conèixer, Lluis Tolosa i Clara Antunz

Book 100 catalan wines you must know, special mention to De Nit

File
May of 2014
Articles

Diari Segre

Diari Segre, Spain, March 2014 Recommended Silencis 2013

File
May of 2014
Articles

Regio 7

Regió 7, Spain, May 2014 Article about a blind tasting leaded by Mr. Raventos. Special mention to De la Finca 210

File
April of 2014
Articles

Sobremesa Magazine

Sobremesa Magazine, Spain, May 2014 Article about DO Cava “rebellion of the bubbles”, Raventós i Blanc the most rebel.  

File
April of 2014
Articles

Ibiza Style

Ibiza Style, Spain, May 2014 Ibiza Magazine, in English, an extensive article about Raventós i Blanc called “The Black behind Raventós i Blanc”  

File
April of 2014
Articles

International Wine Review

International Wine Review, USA, April 2014 Large article about The Best Cavas of Catalonia, stand out De la Finca, De Nit and L’Hereu

File
April of 2014
Articles

La Vanguardia

La Vanguardia, Spain, April 2014 Article about DE LA FINCA 2010 and our dream, Conca del Riu Anoia  

File
April of 2014
Articles

Que Fem

Weekly magazine of La Vanguardia, April 2014 Recommended Silencis 2013  

File
February of 2014
Articles

A-Magasinet / BT

A-Magasinet/BT, Norway, March 2014 The famous knowledgable journalist Ingvild Tennfjord visited Raventós i Blanc and wrote and extensive article about us

File
February of 2014
Articles

El Periódico

El Periódico, Spain, February 2014 Extensive article about the pruning at Raventós i Blanc “Pruning under the moon”

File
February of 2014
Articles

La Vanguardia

La Vanguardia, Spain, February 2014 Article about Magnum De la Finca 2010, “a big sparkling”

File
January of 2014
Articles

Excelente Colección

Excelente Colección, Spain, February 2014 Article about Cava called “Cava all over the year”, stand out De la Finca 2010

File
January of 2014
Articles

La Metropole.com

La Metropole.com, Canada, February 2013 Extensive article: A Catalan Sparkling that stands out

File
January of 2014
Articles

III International Sparkling Wine Symposium

III International Sparkling Wine Symposium, January 2014

Video with the best moments of the Symposium, Pepe Raventós. http://youtu.be/sHBbmRhnKC8

File
December of 2013
Articles

Cru Magazine

Cru Magazine, Hong Kong, January 2014 Article about De la Finca 2007, as a favourite for Cru Magazine

File
December of 2013
Articles

Jet Magazine

Featuring L’Hereu.

File
December of 2013
Articles

Menu

Menu Magazine, Brasil, January 2014 Brasilian press about a new DO, Conca del Riu Anoia

File
November of 2013
Articles

Vins & Vignobles

They talk about Raventós i Blan refering to the winery in the Penedès area.

File
November of 2013
Articles

La Presse

Article about Conca del riu Anoia, in the canadien magazine La Presse, by the journalist Karyne Duplessis Piche.

File
November of 2013
Articles

Maverick blog

Maverick blog features Raventós i Blanc in it’s special “the Season to get bubbly”.

File
November of 2013
Articles

Vi-Franc

Blog about the 13 best sparkling wines tasted by Luis Gutiérrez during his tasting for Wine Advocate, Manuel Raventós 2001 one of the best!

File
November of 2013
Articles

Luxury

Manuel Raventós 2003, as the best spanish sparkling wine to have with oysters and caviar.

File
November of 2013
Articles

Ibiza Haute

Article about Cava, featuring Raventós i Blanc as the most prestigious winery.

File
November of 2013
Articles

Cupatges

Cupatges, november 22 and november 27

Cupatges dedicates a special feature to our De la Finca 2009.

File
November of 2013
Articles

World Encyclopedia of Champagne & Sparkling wine by Tom Stevenson

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.

File
November of 2013
Articles

Time Out

De la Finca 2009 highly recommended by Meritxell Falgueras.

File
October of 2013
Articles

Decanter

L’Hereu 2010 one of the “25 great Sparkling Wines Under 25” by Susie Barrie.

File
October of 2013
Articles

Cupatges

Article about breakfast in Manhattan with Pepe Raventós and Nandu Jubany.

File
October of 2013
Articles

International Sparkling Wine Symposium, Newsletter November

Is terroir the most important focus for the production of quality sparkling wine? Pepe Raventos will defend the yes in the debate that will take place at the International Sparkling Wine Symposium III in London.

File
October of 2013
Articles

Montreal Gazette

Wine Journalist Bill Zacharkiw features 2 Raventós i Blanc sparkling wine in his “under 40$ rubble guide”; and compare L’hereu to a champagne

File
September of 2013
Articles

Food & Wine

They talk about Raventós i Blanc and only two other winerys in the Penedès area, talking about “Spanish Wine Country”, and they mention about Conca: “Pepe Raventós is trying to create a designation that impones strict control son wines from a specific area”.

File
September of 2013
Articles

Food & Wine

Raventós i Blanc between the best wineries to visit in Spain.

Food & Wine September 2013. Raventós i Blanc between the best wineries to visit in Spain. De Nit Staff sparkling favorite.

August of 2013
Articles, Acknowledgements

Vino y Gastronomía

Manuel Raventós Clos del Serral 2003, 94 points. Un of the top 3 sparkling wines of this guide.

File
August of 2013
Articles, Conca

Euposia

A big article about De la Finca

Euposia, Italy, July-August 2013. A big article about De la Finca and the new bio sinergies physolosfy.

File
August of 2013
Articles, Conca

Planeta Vino

50 claves

Planeta Vino, August 2013: “50 claves”. Andrés Proensa, one of the main wine critics of spanish wines, makes a review of the main important DO in Spain, and enfoces only one winery of each DO. In DO Cava he Speaks about Raventós i Blanc; the tittle is “Raventós i Blanc: the cava loses his parents.”

File
July of 2013
Articles

Vino Magazine Vinotheque

Interview with Manuel Raventós in Japan.

File
July of 2013
Articles, Conca

Perú21

De Nit Conca del riu Anoia

Perú21, July 2013. In the gastronomic section of this important Peruvian newspaper; they show De Nit Conca del riu Anoia, written by Gregg Smith, director of Central Restaurant in Lima.

File
July of 2013
Articles, Conca

El 3 de vuit

Raventós i Blanc Works to creat a new DO for its sparklings

El 3 de vuit, July 12 of 2013. “Raventós i Blanc Works to creat a new DO for its sparklings”. Article talking about all the Conca del riu Anoia requirements, and the important work that Raventós i Blanc is doing.

File
July of 2013
Articles

Magazine La Vanguardia

De la Finca.

La Vanguardia July 7th 2013. De la Finca.

File
July of 2013
Articles, Conca

Magazine El Periódico

De la Finca 2009 by Quim Vila.

El Periódico de Catalunya, 2 de juliol de 2013. De la Finca 2009 by Quim Vila.

File
June of 2013
Articles, Conca

The Wall Street Journal

Cava Seeks to make a new name for itself

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”.  

File
May of 2013
Articles, Conca

Viini Magazine

Viini Magazine, May 2013. VIINI magazine’s special sparkling edition with a story of Raventos I Blanc “rebellers”.

File
May of 2013
Articles, Conca

WineLuxe

Important article showing the brave of the Conca del riu Anoia move.

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.

File
May of 2013
Articles, Conca

Aperitif

New recognitions to Conca del riu Anoia

Aperitif, Norway. May 2013. New recognitions to Conca del riu Anoia; a new and extensive article about Raventós i Blanc, the family and the new step Conca del riu Anoia.

File
April of 2013
Articles, Conca

OGZ Johannes Einzenberaer

Austrian press about Conca del riu Anoia

OGZ Johannes Einzenberaer. Wein Wolf, April 2013. Austrian press about Conca del riu Anoia, special mention to L’Hereu 2010 and De Nit 2010.

File
April of 2013
Articles, Conca

El Comercio, Perú

Festejos y sabores en la noche de l’Hereu

El Comercio, Perú April 16th 2013. “Festejos y sabores en la noche de l’Hereu”. In this article they write about the party dinner organized by our importer in Perú, Panuts; in the restaurant of the famous peruvian chef Rafael Piqueras.

File
March of 2013
Articles, Conca

Glorian Rouka

Glorian Rouka & Viini per Essie Avellan

Glorian Rouka & Viini per Essie Avellan. Març 2013. De Nit, Conca del riu Anoia recommended by Essie Avellan, the famous knowledgable journalist of Sparkling Wine.

File
March of 2013
Articles

Vino Magazine

Cava, water in the bubbles

nor life, nor anoia (the river that runs just outside Barcelona) are long and quiet rivers mundillo cava has recently shaken by internal crises. out of the DO thunderous Raventos i Blanc, disputes among the top Torello Mata i, increased external competition (the proseccos) and internal (non cavas Catalan, Galician effervencents)

File
February of 2013
Interviews, Articles

ElComercio.pe

Josep Raventos and renunciation of the designation of origin Cava. Pepe Raventos Entevista made ​​during his trip to Peru by Soledad Marroquin, currently general producer of "World Flavours and pleasures" which airs on Channel 5 in Peru

Josep Raventos and renunciation of the designation of origin Cava. Pepe Raventos Entevista made ​​during his trip to Peru by Soledad Marroquin, currently general producer of "World Flavours and pleasures" which airs on Channel 5 in Peru

File
January of 2013
Articles, Conca

Economia Digital

Raventos i Blanc waiver of the designation of origin of sparkling catalan to strengthen the brand in international markets

Raventos i Blanc waiver of the designation of origin of sparkling catalan to strengthen the brand in international markets

File
January of 2013
Articles

Wolfe's Wine Shoppe

De Nit en el New York times

De Nit en el New York times

File
January of 2013
Articles

Cupatges

"Upper Restore" Raventos i Blanc goes where the best positioned in the letters of the Michelin starred restaurants in Spain

"Upper Restore" Raventos i Blanc goes where the best positioned in the letters of the Michelin starred restaurants in Spain

File
January of 2013
Articles

The week

De Nit

De Nit

File
January of 2013
Articles, Conca

Elmundovino.com

Raventos i Blanc Cava abandons. Wants to recover the "Conca del Riu Anoia"

Raventos i Blanc Cava abandons. Wants to recover the "Conca del Riu Anoia"

File
January of 2013
Articles, Conca

Euposia

Pepe raventos (Raventos i Blanc) spiega perchè lascia, da questo mese, la denominazione Cava

Pepe raventos (Raventos i Blanc) spiega perchè lascia, da questo mese, la denominazione Cava

File
January of 2013
Articles, Conca

Blog Jose Peñin

Rebelión en el cava

Raventos i Blanc winery leaves the geographical name of Cava. is a consequence of the erratic history of this drink in the last twelve years, the international standing has fallen, not their quality, which has been increasing, but their sale prices.

File
January of 2013
Articles, Conca

Proensa

Raventos i Blanc Cava abandons. Josep Raventos, head of the firm, told proensa.com his intention to "open a path" with the momentum of the GI Conca del Riu Anoia.

Raventos i Blanc Cava abandons. Josep Raventos, head of the firm, told proensa.com his intention to "open a path" with the momentum of the GI Conca del Riu Anoia.

File
January of 2013
Articles

De Nit 2009,top wine 2012

Raventós i Blanc, De Nit 2009

January of 2013
Articles

January of 2013
Articles, Conca

Ellos y Ellas

La Joya de la Familia

Ellos y Ellas. Perú. January 2013. “La Joya de la Familia”, article about Conca del riu Anoia, written by the journalist Cristina Vallarino.

File
January of 2013
Interviews, Articles, Conca

January of 2013
Articles, Conca

Planeta Vino

25 años y un dia de Raventós i Blanc. La fuerza del roble.

25 años y un dia de Raventós i Blanc. La fuerza del roble. En este amplio reportaje, Andrés Proensa hace un repaso de la historia de RiB y de la cata que hizo durante su visita el pasado verano, con magníficas puntuaciones a las Enotecas y Manuel Raventós. Concluyendo el artículo: No podemos más que admirar el arrojo de su promotor y considerar la medida (Conca del Riu Anoia) coherente con todo lo que nos contaba cuando hicimos este reportaje.

File
December of 2012
Articles

Iberia Magazine

Grandes Cavas Catalanes - De Nit

Grandes Cavas Catalanes - De Nit

File
December of 2012
Articles

El Comercio - Peru

La buena mesa - "Tapas y burbujas"

La buena mesa - "Tapas y burbujas"

File
December of 2012
Articles, Conca

Shuhan News

Shuhan News, Japan.

Shuhan News, Japan, December 11th 2012. Article written by the journalist Joshiy Sato about Raventós i Blanc and Conca del riu Anoia.

File
December of 2012
Articles, Conca

La Vanguardia

La marcha de Raventós i Blanc de la DO cava sacude al sector mientras el Consejo Regulador niega que haya "ninguna crisis"

La marcha de Raventós i Blanc de la DO cava sacude al sector mientras el Consejo Regulador niega que haya "ninguna crisis"

File
November of 2012
Articles

Fine Wine

18 Generations of Winemakers on the same vineyard: Raventós i Blanc

18 Generations of Winemakers on the same vineyard: Raventós i Blanc

File
November of 2012
Articles

Signé M

Parlons de Bulles - Cava de Nit

Parlons de Bulles - Cava de Nit Isabel Bordeleau (smmeliére)

File
November of 2012
Articles

Mi Vino - Vinum

Cata de cavas, llegan las burbujas

Cata de cavas, llegan las burbujas De Nit 2009

File
October of 2012
Articles

New York Times

De Nit top wine en el New York Times, Eric Asimov October 18th

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.  

File
October of 2012
Articles

Planeta Vino

Cavas con barrica, el mundo de los matices

Cavas con barrica, el mundo de los matices

September of 2012
Articles

Vinos y Restaurantes

Manuel Raventos award for best winemaker of the year

Manuel Raventos award for best winemaker of the year

File
September of 2012
Articles

Revista In-Lan

Reserva Brut, una joya española.

Hector Vergara, único Master Sommelier de Latinoamérica, da un sitio de honor al cava Reserva Brut, y lo destaca como Una joya española.

File
September of 2012
Articles

Lo M+s - Garraf

De Nit en el rincón del Cava / El cava Rosado

La feminidad del cava. El rosado es, a menudo, es cava de las mujeres por excelencia

August of 2012
Articles

Mi Vino - Vinum

Raventós i Blanc Reserva Brut entre los 5 espumosos más votados en la revista Mi Vino / Vinum en "Los Favoritos con nombre propio".

Los cavas catalanes parecen no tener rival entre los espumosos. La gran mayoría de ellos corresponde a los estilos Brut y Brut Nature, mientras que en cuanto a crianza destacan los reservas. Resaltamos las cinco cavas más votadas con vinos diferentes.

File
June of 2012
Articles

Wall Street Journal, "Selling cava in the city"

Wall Street Journal, Friday June 22, "Selling cava in the city" by Lettie Teague

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)."

File
June of 2012
Articles

Enoviticultura

Manuel Raventós hace un recorrido por los grandes espumosos del mundo

Manuel Raventós hace un recorrido por los grandes espumosos del mundo. Porque más allá del cava y del champagne hay todo un universo de mágicas burbujas

File
May of 2012
Articles

Viini

Reportaje sobre Raventós i Blanc. Cava De Nit, elegido como cava Top

May of 2012
Articles

Diario de Leon

Espectáculo Gastronómico en el Restaurante Pablo de León

Espectáculo Gastronómico que llega al público a través de los cinco sentidos, que combina colores, música, imagen, vino y una selección culinaria en el Restaurante Pablo de León.

File
April of 2012
Articles

Weekend Weekly

El cava De Nit en la prensa de Hong Kong

El espumoso De Nit en la prensa de Hong Kong

February of 2012
Articles

Vinos y Restaurantes

La revista Vinos y Restaurantes, en su reportaje: D.O. Penedès, menciona nuestro vino Silencis 2011 diciendo que en nariz destacan los recuerdos terrosos, a pera madura y notas anisadas, con un paladar dinámico y potente.

La revista Vinos y Restaurantes, en su reportaje: D.O. Penedès, menciona nuestro vino Silencis 2011 diciendo que en nariz destacan los recuerdos terrosos, a pera madura y notas anisadas, con un paladar dinámico y potente.

File
February of 2012
Articles

bijlage van het parool

La revista holandesa, habla de nuestro cava Reserva Brut

La revista holandesa, habla de nuestro cava Reserva Brut

File
January of 2012
Articles

Passion for Bubbbles

El Nacimiento de los Vinos en Raventós i Blanc

El Nacimiento de los Vinos en Raventós i Blanc

File
December of 2011
Articles

MR Magazine

La revista de Hong Kong, destaca nuestros cavas Reserva Brut y De Nit

La revista de Hong Kong, destaca nuestros cavas Reserva Brut y De Nit

File
October of 2011
Articles

Planeta Vino

El cava se reinventa: El Magnum Manuel Raventós mejor puntuado en la revista de Andrés Prorensa

La revista Planeta Vino, en su reportaje sobre "El cava se reinventa", da su maxima puntuacion al cava Magnum Manuel Raventós. También puntua a La Finca, Elisabet Raventós y el Reserva Brut

File
August of 2011
Articles

Vendimia Clos del Serral

El pasado jueves 1 de septiembre todo el equipo de Raventós i Blanc, los 19 vendimiadores de Córdoba y amigos de la empresa, vendimiamos el Clos del Serral, viña de xarel·lo de más de 60 años situada con orientación norte en la ladera del Serral,

El pasado jueves 1 de septiembre todo el equipo de Raventós i Blanc, los 19 vendimiadores de Córdoba  y amigos de la empresa, vendimiamos el Clos del Serral, viña de xarel·lo de más de 60 años situada con  orientación norte en la ladera del Serral, que se destina a nuestro cava de más larga crianza. Aunque inicialmente la previsión de vendimia era más tardía, tras observar los estados fenológicos de la planta durante su ciclo vegetativo (brotación, floración y envero), hubo una maduración más rápida de lo esperado debido a las condiciones climatológicas del mes de agosto, mes muy cálido y con bajas humedades. En los controles de maduración de dos días antes de vendimiar, encontramos el equilibrio deseado para nuestro cava de muy larga crianza (10,5º  de alcohol probable y 7,65 g/L de acidez total expr. tartárico) y decidimos hacer la vendimia el día 1 de septiembre. A las 8.00 de la mañana  del jueves, salimos andando hacia la parcela del Clos del Serral, donde estuvimos vendimiando hasta las 10.00, Fue una mañana soleada con baja humidad y una temperatura de unos  18ºC, día ideal para vendimiar. En  las casi 2 hectáreas de viñedo, vendimiamos 6.170 kg de Xarel·lo en un muy buen estado sanitario, con 10,72º de alcohol probable y 7,4 g/L de acidez total (expresado en tartárico).  La uva, recogida en cajas, llegó en 5 minutos a la bodega, donde vaciamos caja a caja directamente a prensa, para posteriormente, hacer un prensado muy suave con la uva entera.

August of 2011
Articles

La Vanguardia

Celebración, Carme Ruscalleda, Ferràn Adrià y Joan Roca celebran con cava Elisabet, el medio siglo de vida del Motel Empordà

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, compartieron una de las mesas del Motel Empordà, en Figueres. Brindaron por el cincuenta aniversario del restaurante que consideran precursor de la vanguardia gastronómica catalana que ellos lideran.

August of 2011
Articles

Planeta Vino

Nuevas vias en el Penedès. La DO Penedès cumple cincuenta años immersa en un proceso de cambios

Nuevas vías en el Penedès. La DO Penedès cumple cincuenta años inmersa en un proceso de cambios que están modificando la filosofía de la zona. Tras más de una década de convivencia con la DO Catalunya y despues de los recientes cambios en el consejo regulador, la apuesta de futuro es lo autóctono, el estandarte, la variedad Xarel.lo.

June of 2011
Articles

Cucina & Vini

La revista Italiana, destaca nuestros cavas La Finca y Manuel Raventós, en un reportaje titulado Di cava in Cava, donde hace un recorrido por diferentes cavas del Penedès.

La revista Italiana, destaca nuestros cavas La Finca y Manuel Raventós, en un reportaje titulado Di cava in Cava, donde hace un recorrido por diferentes cavas del Penedès.

File
June of 2011
Articles

Vintelli

Nuestro cava Reserva Brut en la revista Vintelli de Hong Kong

Nuestro cava Reserva Brut en la revista Vintelli de Hong Kong

June of 2011
Articles

La Vanguardia

Celebración, Carme Ruscalleda, Ferràn Adrià y Joan Roca celebran con cava Elisabet, el medio siglo de vida del Motel Empordà

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.

May of 2011
Articles

Prensa Ucrania

La prensa Ucraniana destaca nuestro cava L'Hereu y nuestro vino Silencis

La prensa Ucraniana destaca nuestro cava L'Hereu y nuestro vino Silencis

File
May of 2011
Articles

Cigar Clan

La revista ucraniana Cigar Clan, destaca nuestro cava Manuel Raventós

La revista ucraniana Cigar Clan, destaca nuestro cava Manuel Raventós

File
May of 2011
Articles

B.E.N.P

La revista de ucrania BENP destaca nuestro cava L'Hereu

La revista de ucrania BENP destaca nuestro cava L'Hereu

File
May of 2011
Articles

The world of

El cava De Nit en la revista The world of de Hong Kong.

El cava De Nit en la revista The world of de Hong Kong.

May of 2011
Articles

Mad&venner

La revista Mad&venner, destaca el cava Reserva Brut 2008 en su sección Vinpanelet

La revista Mad&venner, destaca el cava Reserva Brut 2008 en su sección Vinpanelet

File
March of 2011
Articles

February of 2011
Articles

January of 2011
Articles

January of 2011
Articles

December of 2010
Articles

El 3 de Vuit

The Raventós i Blanc vineyards have celebrated twenty-five harvests. They organised a dinner party for nearly two hundred guests, including distributors, restaurateurs and the heads of specialist shops in Barcelona and its surrounding area. The evening b

The Raventós i Blanc vineyards have celebrated twenty-five harvests. They organised a dinner party for nearly two hundred guests, including distributors, restaurateurs and the heads of specialist shops in Barcelona and its surrounding area. The evening began with grape pressing by those present, followed by a tasting of the first musts of the season.

November of 2010
Articles

Cupatges

“Raventós i Blanc is collecting money for Africa with its Montserrat Blanc 2009 wine. This 2010 Christmas season Raventós i Blanc is continuing the charity project it began last year, in cooperation with the international organisation JRS (the Jesuit

“Raventós i Blanc is collecting money for Africa with its Montserrat Blanc 2009 wine. This 2010 Christmas season Raventós i Blanc is continuing the charity project it began last year, in cooperation with the international organisation JRS (the Jesuit Refugee Service). All the resources generated by the sale of the 630 bottles of the new 2009 vintage of the wine Montserrat Blanc will go to finance the building of the Katanga school by JRS in the Congo. The total cost of this is $85,000, of which Raventós i Blanc hopes to contribute half. In its 2009 campaign, the company from Sant Sadurní d’Anoia managed to collect 20,373 euros”.

November of 2010
Articles

Vinos y Restaurantes

Last Monday saw, at Monvínic in Barcelona, the third Cena con los Bodegueros [“Dinner with the Winemakers”], organised by the journalist Jordi Melendo. The first wine to be presented was Silencis 2009 from Raventós i Blanc.

Last Monday saw, at Monvínic in Barcelona, the third Cena con los Bodegueros [“Dinner with the Winemakers”], organised by the journalist Jordi Melendo. The first wine to be presented was Silencis 2009 from Raventós i Blanc.

File
November of 2010
Articles

November of 2010
Articles

Fin de Temporada

November of 2010
Tastings, Articles

El 3 de Vuit

The section “El Tast” in 3 de Vuit, written by Jordi Melendo, is devoted to Manuel Raventós 2003 Clos del Serral cava.

The section “El Tast” in 3 de Vuit, written by Jordi Melendo, is devoted to Manuel Raventós 2003 Clos del Serral cava.

October of 2010
Articles

Planeta Vino

Raventós i Blanc is cooperating with a project to rebuild a school in the Katanga region of the Congo.

Raventós i Blanc is cooperating with a project to rebuild a school in the Katanga region of the Congo.

October of 2010
Interviews, Articles

Vinum, La Revista Europea del Vino

“A bouquet of cavas of excellent quality is made at Raventós i Blanc, one which swells the already long list of great sparkling wines of Spain.” “Manuel Raventós has a clear idea of how to approach the wine business. This why his winery produces a

“A bouquet of cavas of excellent quality is made at Raventós i Blanc, one which swells the already long list of great sparkling wines of Spain.”“Manuel Raventós has a clear idea of how to approach the wine business. This why his winery produces a bouquet of cavas of excellent quality, one which swells the already long list of great sparkling wines of Spain. While Manuel Raventós, the father, personifies prudence, wisdom and patience, his son Pepe Raventós is the pure image of dynamism, creativity, well-controlled energy. Since 2001 the latter has headed the firm, but both of them share their enthusiasm to establish the identity of their products. Their trump card is their own estate with its vineyards. Old vines of traditional grape varieties line the roads leading to the winery.”

File
October of 2010
Articles

Cupatges

Raventós i Blanc boasts a new blog, in which Pepe Raventós keeps us informed about the latest from the winery. “Raventós i Blanc has a new space in which to announce its news. Under the title of “Los momentos de Raventós i Blanc”, the wine-grow

Raventós i Blanc boasts a new blog, in which Pepe Raventós keeps us informed about the latest from the winery. “Raventós i Blanc has a new space in which to announce its news. Under the title of “Los momentos de Raventós i Blanc”, the wine-grower will be relating the experiences of their activity and their view of the world of wine. The blog will cover news in different categories such as Wine-growing, Travel and News.

October of 2010
Articles

El Comercio - La Voz de Avilés

Last Monday in Gijón Raventós i Blanc brought together distributors, restaurateurs and gastronomic experts to present the latest wines from this Catalan winery. In the course of a dinner and tasting at the Hotel Palacio de la Llorea, Manuel Raventós a

Last Monday in Gijón Raventós i Blanc brought together distributors, restaurateurs and gastronomic experts to present the latest wines from this Catalan winery. In the course of a dinner and tasting at the Hotel Palacio de la Llorea, Manuel Raventós and his son, Pepe Raventós, explained the features of the soil, the grapes and the area where they make their wines. Pepe Raventós emphasised the concept of “terroir” to highlight the peculiarities of this cava which is enjoying such success.

October of 2010
Articles

El 3 de Vuit

“Last Monday saw the third Cena con los Bodegueros [“Dinner with the Winemakers”] at Monvínic in Barcelona. This event is organised twice a year by the specialist wine journalist and contributor to El 3 de Vuit, Jordi Melendo, with the aim of bring

“Last Monday saw the third Cena con los Bodegueros [“Dinner with the Winemakers”] at Monvínic in Barcelona. This event is organised twice a year by the specialist wine journalist and contributor to El 3 de Vuit, Jordi Melendo, with the aim of bringing the products of the world’s different winemaking regions to sommeliers, journalists, distributors and wine prescribers in general. Among the different wines presented this year was Silencis 2009 from Raventós i Blanc”

October of 2010
Articles

La Vanguardia

“Different wineries are committed to charity causes. Raventós i Blanc cavas are cooperating with a project to rebuild a school in the region of Katanga, in the Congo. This charity scheme is in conjunction with the Jesuit Refugee Service. Over 20,000

“Different wineries are committed to charity causes.  Raventós i Blanc cavas are cooperating with a project to rebuild a school in the region of Katanga, in the Congo. This charity scheme is in conjunction with the Jesuit Refugee Service. Over 20,000 euros have already been collected to rebuild the school, which will cater for 440 children.”

September of 2010
Articles

Cupatges

Raventós i Blanc is collecting money to build a school in the Congo. Raventós i Blanc has managed to collect 20,373 euros to build a school, currently in ruins, in the Katanga region (DR Congo) and turn it into a space to house and educate 440 children

Raventós i Blanc is collecting money to build a school in the Congo. Raventós i Blanc has managed to collect 20,373 euros to build a school, currently in ruins, in the Katanga region (DR Congo) and turn it into a space to house and educate 440 children in the next few years. A Jesuit cousin of the Raventós family, who saw the process of the refugees returning to the area at first hand, was who led the Raventós i Blanc winery to join the project in cooperation with JRS (the Jesuit Refugee Service). The total cost of rebuilding the whole site is $85,000, of which the company will be financing half out of its regular business.

September of 2010
Articles

Regió 7

El restaurante La Sala de Sallent y la cava Raventós i Blanc celebraron el 25 aniversario de la colaboración entre las dos empresas con un maridaje de sus mejores productos. “La comida se realizó en el restaurante Sallentí y fue presidida por los

El restaurante La Sala de Sallent y la cava Raventós i Blanc celebraron el 25 aniversario de la colaboración entre las dos empresas con un maridaje de sus mejores productos.   “La comida se realizó en el restaurante Sallentí y fue presidida por los hermanos Salvador y Ramón Cots, propietarios del establecimiento abierto en 1982, juntamente con Josep Raventós, viticultor y enólogo de la bodega, que estuvieron siempre acompañados de otros invitados. En el transcurso de la comida se maridó la nueva añada del Elisabet Raventós, uno de los productos estrellas de la cava de Sant Sadurní d’Anoia, con la sinfonía de salmones, el plato estrella de la carta del restaurante La Sala. El cava que se pudo degustar durante la comida era Elisabet Raventós 2005, que desde Raventós i Blanc describen como un cava maduro, cremoso, de más de cuatro años de crianza, en el que la originalidad y la elegancia vienen determinadas por la complejidad de los suelos, la composición varietal y por la larga crianza en el interior de la bodega”.

File
August of 2010
Articles

Financial Times

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.

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.

File
July of 2010
Articles

El Periodico de Andorra

Raventós i Blanc recauda más de 20.000 euros para un proyecto solidario en la región de Katanga, el Congo, que se convertirá en un espacio de acogida y formación para más de 440 niños.

May of 2010
Tastings, Articles

Time Out Barcelona

“Xarel·lo in the Penedès stands as the modern local variety in wines which set out to represent the region. This is the slogan of Silencis, a wine which left sceptics of unctuous wines open-mouthed and which proclaims to the four winds the balance and

“Xarel·lo in the Penedès stands as the modern local variety in wines which set out to represent the region. This is the slogan of Silencis, a wine which left sceptics of unctuous wines open-mouthed and which proclaims to the four winds the balance and crispness of the new white wines.” In the words of the sommelier at ElBulli, Ferran Centelles, it is “A compact but fat wine which evidences efforts to achieve quality.” This is a wine to listen to in silence and concentrate on what the wine is saying.

May of 2010
Articles

The New York Times

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 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.

May of 2010
Articles

El Periodico de Andorra

It is a year since the Raventós i Blanc oak tree fell, leaving it leaning towards the south.

It is a year since the Raventós i Blanc oak tree fell, leaving it leaning towards the south.

March of 2010
Articles

Infomag

Raventós i Blanc has one of the most attractive estates in the whole of the Penedès. Its wines and cavas have always attracted the attention of the best-informed. The wide variety of “terroirs” and the experience built up over eighteen generations c

Raventós i Blanc has one of the most attractive estates in the whole of the Penedès. Its wines and cavas have always attracted the attention of the best-informed.The wide variety of “terroirs” and the experience built up over eighteen generations cultivating the same estate enable the winery to produce grapes with a personality of their own.

February of 2010
Articles

The rains felled oak

Different experts are studying the best way to preserve this symbol of Raventós i Blanc. On Good Friday, a grey, rainy day, the old Raventós i Blanc oak tree fell and was left leaning to the south. Many of its roots were broken off and its enormous crow

Different experts are studying the best way to preserve this symbol of Raventós i Blanc.On Good Friday, a grey, rainy day, the old Raventós i Blanc oak tree fell and was left leaning to the south. Many of its roots were broken off and its enormous crown was resting on the ground.This oak is the sole witness of the 19 generations of the same family which have worked the Raventós i Blanc vineyards continuously. It stands for history, tradition and renewal.“It represents strength, elegance, calm... nature in its purest state; a commitment to a land and a culture. For these and many other reasons we decided to make it the symbol of Raventós i Blanc,” explains Manuel Raventós, current chairman of the winery.As a symbol, the architecture of the Raventós i Blanc winery, winner of the 1989 FAD award for architecture, created a space dedicated to and designed around this oak tree. It also became the logo of the winery, winning the LAUS design award.The Raventós i Blanc oak was the first listed “monumental tree” in Catalonia in 1987, together with the “Pi de les Tres Branques”, the latter a symbol of Catalan unity.Raventós i Blanc is working on a daily basis with various experts and with the Catalan government to do everything possible to resurrect it, concentrating on the tree itself and how it responds.For the moment the experts say that the main reason was, together with heavy rain and wind, the fact that the oak tree is over 500 years old. Apart from this, it should also be remembered that after some branches broke off this summer the tree’s weight was imbalanced, and moreover its roots were affected by honey mushrooms.The Raventós family is saddened by this event as the oak represents the strength and experience of all its ancestors and its living continuation. In the words of Josep Raventós, current general manager of the winery, “The oak is the symbol of my commitment to create a prestige global brand out of a piece of land, our estate at Sant Sadurní d’Anoia;” and “It is like the dialogue which exists between a grandson and a grandfather.”

February of 2010
Interviews, Articles

El 3 de Vuit

February of 2010
Articles

El 9 Nou

Manuel Raventós presenta el cava Manuel Raventós 2002, en el Restaurante la Fonda Sala, de Olost, cava que ja ha recibido diversas distinciones de ámbito internacional.

Manuel Raventós presenta el cava Manuel Raventós 2002, en el Restaurante la Fonda Sala, de Olost, cava que ja ha recibido diversas distinciones de ámbito internacional.

February of 2010
Articles

El Periodico de Andorra

Raventós i Blanc earns the highest rating for a cava from the prestigious magazine International Wine Cellar, edited by the leading journalist Stephen Tanzer.

Raventós i Blanc earns the highest rating for a cava from the prestigious magazine International Wine Cellar, edited by the leading journalist Stephen Tanzer.

January of 2010
Articles

Business Bcn

Today, Raventós i Blanc maintains the spirit in which the winery was set up, that of “placing quality before volume”. “Another way of understanding cava is that of the Raventós family. Raventós i Blanc was founded by Josep Raventós, one of the h

Today, Raventós i Blanc maintains the spirit in which the winery was set up, that of “placing quality before volume”.“Another way of understanding cava is that of the Raventós family. Raventós i Blanc was founded by Josep Raventós, one of the heirs to Codorniu, who in 1982 decided to sell the shares he held in the family firm and go solo with a project of his own. In 1986, twenty days after setting up his winery, Josep Raventós died, leaving his son, Manuel Raventós, at the helm of the project.”

File
January of 2010
Articles

Cupatges

“The philosophy of this winery is to make a single-estate cava by judiciously taking advantage of everything that nature and the landscape have to offer. The Raventós family has always had this dream, associated with a particular way of working, focusi

“The philosophy of this winery is to make a single-estate cava by judiciously taking advantage of everything that nature and the landscape have to offer. The Raventós family has always had this dream, associated with a particular way of working, focusing on humility before the land, learning from it, coupled with maximum care for the environment. In 1984, Josep Maria Raventós i Blanc and his son, Manuel Raventós, began working to create highly personal, top-quality products using only their own grapes. In 1986 Raventós i Blanc was born. Today the winery is run by Josep Raventós, accompanied by his father, Manuel Raventós. The estate is characterised by its diversity, in terms of both soil and relief.”

January of 2010
Articles

Vinos y Restaurantes

The colour, nose and taste of the wine Isabel Negra 2006 from Raventós i Blanc is described. In colour terms, cherry red stands out, with a cocoa aroma in the nose, mixed with hints of blackcurrant and spicy notes. In the mouth it is compact, spicy and

The colour, nose and taste of the wine Isabel Negra 2006 from Raventós i Blanc is described.  In colour terms, cherry red stands out, with a cocoa aroma in the nose, mixed with hints of blackcurrant and spicy notes. In the mouth it is compact, spicy and fat.

File
January of 2010
Articles

El Pais

Joan C. Martín, del Pais, en su artículo “El cava, un vino del Mediterráneo”, hace referéncia a Josep Raventós, cuando en 1872 en Sant Sadurní d’Anoia hizo el método por fermentación por segunda vez el vino en la botella y conservar su espuma carbónica natural. Explica, que esto mismo se intento en muchas otras zonas del mundo, pero cuenta que solo cuajo en Cataluña. Las causas son varias: la interactividad con los consumidores, la condición climática mediterránea, sus variedades autóctonas, la cultura del procedimiento del pagés català y la creación de una institución basada en el control y el consenso.

January of 2010
Tastings, Articles

Time Out

In Time Out magazine, an article in the Crítica column entitled “Party on!” highlights the high note on which Manuel Raventós cava seems to be beginning 2010, with top ratings in the national guides.

In Time Out magazine, an article in the Crítica column entitled “Party on!” highlights the high note on which Manuel Raventós cava seems to be beginning 2010, with top ratings in the national guides. “Its long ageing for seven years makes it a wine with lots of body, able to accompany all the complexity of a good meal. Its colour, deep and golden, with compact bubbles, begs for it to be served in a tulip glass. The notes of honey and lemon, of toasted cereals, give it a special pedigree. Raventós i Blanc have deep roots in the history of cava in Sant Sadurní d’Anoia. The saltiness of this cava makes it special and different: it has the character of tradition and the originality of a good combination of old vines and judicious winemaking. Ferran Centelles, sommelier at ElBulli says of it, “The memory of it is infinite”,  and “Just opening a bottle of Manuel Raventós 2002 makes it a party.”

January of 2010
Articles

Revista El Progreso

“Raventós i Blanc Gran Reserva Personal 2001, a cava with plenty of history. Ideal to accompany slow-roasted lamb over a wheat and winter herb casserole.” “The Gran Reserva Personal 2001 stands out as a cava of a straw yellow colour; in the nose ex

“Raventós i Blanc Gran Reserva Personal 2001, a cava with plenty of history.Ideal to accompany slow-roasted lamb over a wheat and winter herb casserole.” “The Gran Reserva Personal 2001 stands out as a cava of a straw yellow colour; in the nose excellent ripe white and yellow fruit notes can be discerned, together with nuts, pastries and Corinthian raisins. In the mouth it has good acidity and creaminess, due to an excellent integration of the carbonic gas. Long, dry and with a slightly bitter finish which defines its personality.”

File
December of 2009
Articles

Montserrat Blanc New 2009 Vintage / Charity

In 2009 Raventós i Blanc started up a project in cooperation with JRS – the Jesuit Refugee Service – to rebuild a school in the Katanga region, in the DR Congo. The total reconstruction cost is US$85,000, of which Raventós y Blanc aims to finance ha

In 2009 Raventós i Blanc started up a project in cooperation with JRS – the Jesuit Refugee Service – to rebuild a school in the Katanga region, in the DR Congo.The total reconstruction cost is US$85,000, of which Raventós y Blanc aims to finance half. To this end, during the last Christmas season Raventós i Blanc managed to collect 29,373 euros.This year, Raventós i Blanc will carry on collecting money to make this school a reality, with our new Montserrat Blanc 2009 Vintage/Charity: all the resources generated by the sale of the 630 bottles of this vintage will be used to continue with the work of building the school.We hope that classes will actually begin in September 2011.

December of 2009
Articles

Vincles Cambra de Comerç de Barcelona

“Raventós i Blanc, among the landmarks of the cava world. Raventós i Blanc is located in the Penedès wine region. The soils there are poor in organic matter and contain a high proportion of lime. The estate is divided into three areas which are clear

“Raventós i Blanc, among the landmarks of the cava world.Raventós i Blanc is located in the Penedès wine region. The soils there are poor in organic matter and contain a high proportion of lime. The estate is divided into three areas which are clearly differentiated by the quality of their soils and their climate. Today, Manuel Raventós and Pepe Raventós – the son and grandson of the founder – run the winery. With them came a new drive and new, stricter and more precise winemaking techniques have earned them a place among the landmarks of the cava world. They export to more than twenty countries and in Spain are present in the best specialist shops and restaurants. Their cavas are generally aged for a long time, clarified manually in racks and disgorged on demand.”

December of 2009
Interviews, Articles

November of 2009
Articles

Wine Side Sumilleres

In the Wine Side Sumilleres magazine, in its Especial Cava section, Manuel Raventós 2002 is discussed. “It is truly complex and tasty, with a broad mouth. Its maturity does not diminish its crispness thanks to a lively, pleasant acidity. Slight but ve

In the Wine Side Sumilleres magazine, in its Especial Cava section, Manuel Raventós 2002 is discussed. “It is truly complex and tasty, with a broad mouth. Its maturity does not diminish its crispness thanks to a lively, pleasant acidity. Slight but very interesting, original salty notes. An elegant effervescence which makes it creamy. A long finish recalling aromas of ripe fruit, vanilla and spices in the aftertaste. A cava with plenty of body, ideal to accompany a meal.”

File
November of 2009
Articles

Cooking Light

Cooking Light magazine, in its section “Our holiday gift list”, recommends De Nit cava from Raventós i Blanc to hosts as a rich, complex and creamy cava. It highlights De Nit cava as a product worth enjoying at any time of day because of its liveline

Cooking Light magazine, in its section “Our holiday gift list”, recommends De Nit cava from Raventós i Blanc to hosts as a rich, complex and creamy cava.It highlights De Nit cava as a product worth enjoying at any time of day because of its liveliness and crispness, ideal for starting good conversations. De Nit 2006 cava is described as a rich, complex and creamy product, explosive with fruit and able to accompany a wide range of food.

File
November of 2009
Tastings, Articles

Revista Restauradores

Restauradores magazine recommends Gran Reserva de la Finca 2005. “Gran Reserva de la Finca 2005 stands out for its brilliant straw-yellow colour. In the nose, typical notes of toast and ripe white fruit can be detected, with an explosion of fruit aroma

Restauradores magazine recommends Gran Reserva de la Finca 2005. Gran Reserva de la Finca 2005 stands out for its brilliant straw-yellow colour. In the nose, typical notes of toast and ripe white fruit can be detected, with an explosion of fruit aromas resulting from the evolution of the Xarel·lo grapes, fine and creamy. In the mouth its crispness stands out, with plenty of bubbles; it is aromatic, broad and creamy, with the excitement of long ageing and it clearly recalls the original fruit.

File
November of 2009
Articles

November of 2009
Articles

September of 2009
Articles

Daily News Updates

El diario Daily News Updates en un artículo destinado a los cavas españoles, en el apartado de cavas ambiciosos destaca Raventós i Blanc: “bodega de prestigio que elabora sus productos con la máxima calidad y con una producción de botellas limitada

El diario Daily News Updates en un artículo destinado a los cavas españoles, en el apartado de cavas ambiciosos destaca Raventós i Blanc: “bodega de prestigio que elabora sus productos con la máxima calidad y con una producción de botellas limitada”.

September of 2009
Articles

El Mundo Ibiza

La cocina tradicional y la creativa junto con los caldos de alta gama de las bodegas Raventós i Blanc, tuvieron la ocasión de fusionarse una vez más, gracias al Sr. Colomar, propietario del Hotel Royal Plaza. Consistió en una cena maridaje, con la int

La cocina tradicional y la creativa junto con los caldos de alta gama de las bodegas Raventós i Blanc, tuvieron la ocasión de fusionarse una vez más, gracias al Sr. Colomar, propietario del Hotel Royal Plaza. Consistió en una cena maridaje, con la intención de presentar los exquisitos vinos de las bodegas Raventós i Blanc, de la mano de su representante Jaime Tauler, y aprovechar los productos de temporada y la creatividad del nuevo chef del Hotel, Josep Oliver. Una fusión de la cocina clásica y de vanguardia, con toques creativos e innovadores, armonizándolo con los diferentes caldos de estas bodegas, descubriendo así caldos como su intrigante cava rosado “de Nit”, “La Rosa”, “Perfum de vi Blanc”, y “Isabel Negra”.

June of 2009
Articles

Bon Appétit

La revista Bon Appétit como un producto preferido, aconsejable como acompañamiento de algunos postres en verano: el Gran Reserva de la Finca 2003, de Raventós i Blanc.

La revista Bon Appétit como un producto preferido, aconsejable como acompañamiento de algunos postres en verano: el Gran Reserva de la Finca 2003, de Raventós i Blanc.

April of 2009
Articles

April of 2009
Articles

March of 2009
Articles

February of 2009
Articles

February of 2009
Articles

January of 2009
Articles

January of 2009
Articles

Robb Report

Manuel Raventós: Uno de nuestros favoritos, por su personalidad, su elegancia, su complejidad y longitud. Un cava serio y personal. Amaya Cervera

Manuel Raventós: Uno de nuestros favoritos, por su personalidad, su elegancia, su complejidad y longitud. Un cava serio y personal. Amaya Cervera

December of 2008
Articles

December of 2008
Articles

December of 2008
Articles

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