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?
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.
Interview of Pepe Raventós by the Sommelier magazine. Pepe tells us about history, tradition, Conca del Riu Anoia and Mas del Serral.
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.
Pepe at #ClosdelSerral during an interview made by the primary television channel of Catalan public broadcaster, where he talks about viticulture and the future of our territory.
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.
Berry Bros & Rudd publishes a Pepe Raventós' interview. Pepe is the 21 generation of the family working the same land, in which Pepe has the opportunity to explain the history of this historic family farm, where they make the most prestigious and recognized Spanish sparkling wines in the world.
An interview to Pepe Raventós in one of the most importants newspapers in Spain, El Mundo where he explains his toughts, aims and vision.
Rebel with a cause. “The CEO of Raventós i Blanc is preceded by 20 generations of producers, mostly cava makers. Their return trip from Manhattan to Sant Sadurní, has the sparkling wine as the main thread. Do not mention cava to him.”
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."
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"
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."
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. "
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.”
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. "
Sparkling wines with history "Our wines are salty. I always say that if you like fruity wine, take champagne, but if you like mineral wine, try Conca del Riu Anoia because I have not tried any sparkling wine with a mineral expression as deep as Conca ", describes Pepe who emphasizes the use of Biodynamics in the vineyards.
Good Food Revolution. Jamie Drummond. USA. 8 January 2016 “Making A Break From Cava with Rebel Winemaker Pepe Raventos”.
In the interview Pepe explains the tradition of his family and his dream of a new DO.
Making a break from Cava with rebel winemaker Pepe Raventós. Pepe and Jaime talk about the vitiviniculture tradition of their family and their dream to create a new DO: Conca del Riu Anoia, to show the world the potential and expression of the terroir of Raventós I Blanc.
Revista Diners. Colombia. 3 November 2015. “Pepe Raventós: el rebelde con causa del mundo del vino”.
Interview with Pepe: “En cambio, nuestra meta es hacer un espumoso memorable, que hable claramente de su terruño.”
VitaBella, Luxury & Lifestyle. Guillaume Jourdan. France. 14 August 2015. Interview to Pepe Raventós.
Pepe says: In July, the heat wave was spectacular, with no precedent in our records. However the plants are resisting very well and do not show stress of any sign. It was very fast from veraison to maturity. We may have some issues with still whites due to short cycle flavours but for base wines for Conca we are surprised how well our local grapes Macabeu and Xarel•lo have resisted such a warm summer and a short rainfall season”
WineAnorak, Jamie Goode blog, US
“Metting Pepe Raventós”
4Wine Magazine, Panama
Interview to Pepe Raventós “ Pepe Raventós’ wine art”
Cristina Alcala Blog, Spain, September 2014
Interview to Pepe Raventós “the innovator”
Diari Ara, Spain, June 2014
Interview to Mr. Manuel Raventós
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
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.
"Asturias es un mercado sorprendente para el cava gracias al consumo de sidra".
Cada vez son más los que han dejado de usar el cava sólo para brindar para incorporarlo a la gastronomía.
“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.”
Pepe Raventós devotes a few lines to us in Mi Vino, in which he defends the value of growers, their history and their keenness to revive local varieties. Among the wines from the Penedès region which he introduced to Mi Vino in March is Silencis, from Raventós i Blanc, as a wine with a fragrant expression. “Mi Vino got in touch with some of the people behind the Penedès region, those who do their job unheard and often unappreciated in the vineyards, to tell us about the secrets and the possibilities of the region. Among them can be found the opinion of the general manager of Raventós i Blanc, Pepe Raventós, who defends the value of growers, their history and their keenness to revive local varieties.”
Manuel Raventós has passed ultimate executive responsibility to his son Josep, but continues to act as ambassador for the bottles which are the family treasure. Their L’Hereu 2007 has earned the highest rating ever given to a cava by International Wine Cellar magazine.
Albert Soler, of Diario de Girona, interviews Manuel Raventós, chairman of Raventós i Blanc. Manuel Raventós currently heads Raventós i Blanc, a firm set up in the 80’s by his father, Josep Maria Raventós i Blanc. The head of the winery revealed that the secret to opening up doors is work, work and more work. He also stated that it is fantastic that cava is used at celebrations, but called for gastronomic cava at the table to accompany meals.
According to Josep Raventós Vidal, wine-grower at Raventós i Blanc, “We see our work as pursuing excellence.”He admits they are still far from achieving his dream, of becoming a benchmark brand with a clear positioning in the world. But the most important thing is to be clear about his dream and believe in it, work hard and take care over every detail.