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.

“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”.

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.

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.

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.

“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.”

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.

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.

“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”

“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.”

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.

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”.

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.

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.

“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.

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.

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.

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.

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.”

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.

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.

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.”

“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.”

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.

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.

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.”

“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.”