Luis Gutiérrez visits different vineyards in Catalonia and tells about his experience, mentions us as the first to leave the DO CAVA and talks about our biodynamic vineyards and Mas del Serral.
The recognition of Can Sumoi as one of the best wineries in the world appears highlighted in the leading newspaper on economics in Spain. In the article we are positioned next to the prestigious Vega Sicilia winery
The Catalan newspaper for the Penedès region highlights the historical measure of paying 1 €/kilo grape of Raventós i Blanc. Highest price in the region and a commitment we announced three years ago.
Blanc de Blancs 2020 is chosen as one of the best organic, biodynamic and regeneratively grown wines, according to the American journalist Ray Isle in the gastronomic magazine Food and Wine.
Chronicle of the harvest day at Clos del Serral by the director of the newspaper. Where it is explained how we have increased the purchase price of the grape to 1 Kg from the winegrowers to help preserve the territory.
De Nit chosen as the wine of the week in its magnum format in the American lifestyle magazine. In the article it is said that the magnum format is the best option to drink on a long weekend, such as to celebrate Labor Day.
De Nit is one of the favorite sparkling wines to return to the September routine, according to the digital magazine Cocina y Vino.
Entrevista a Pepe Raventós en Wine&Spirits, con motivo del reconocimiento que nos han otorgado -Top 100 wineries of 2022- Pepe ha hablado de la bodega de Can Sumoi, su metodología y origen.
Mas del Serral elegido como uno de los mejores vinos catados del mes, siendo una de las recomendaciones de los editores de Decanter. Destacando sus tres añadas y recordando su puntuación excepcional de 99 puntos en la añada 2009.
Can Sumoi as one of the Top 100 Wineries of the world of 2022, by Wine&Spirits. Can Sumoi is the protagonist in this article where the journalist writes about the story behind this winery and its link to the Raventos family.
Entire article about the outstanding sales increase of Raventos i Blanc. In addition, it is explained that this 2022 harvest we will buy 800,000kg of grapes at 1€/kg, historical high price in the region.
Sommelier Tamly Currin in her article about the ways of writing about wine, mentions Andrew Jefford's article about Mas del Serral in his column in The World of Fine Wine.
A specialized German magazine carries out an article on how the DO Cava have evolved in Catalonia and on the new appellations of origin created. Conca del Riu Anoia appears as the first to claim the quality of Catalan sparkling wines.
The Enoteca Manuel Raventós 1999 is chosen as one of the top Catalan sparkling wines for more than €100. The journalist Santi Rivas chooses 5 Cuvées de Prestige being the Enoteca Manuel Raventós 1999 the most expensive of the selected wines.
Textures de Pedra is David Bañales’ favourite Catalan sparkling wine.Textures de Pedra is the first wine in his list, it was as well the sparkling wine he chose for his wedding.
Jaime Goode in his personal blog echoes the exclusive tasting that Pepe Raventós did in London to present Mas del Serral 2011. In it he tells the story of Raventós i Blanc from Pepe's personal perspective as well as the creation of Mas del Serral.
Pepe Raventós signs this article about our social project Ciutat Nua; where learning the trade of winegrower, the prisoners of Can Brians 2 are trained and recover illusion.
American Alder Yarrow's article highlights De la Finca 2018 and Textures de Pedra 2017 in his weekly tasting.
Under the title of "Wine creation with the sincerity of artistic effort", he makes an almost poetic review of the history that hides Pepe Raventós’ sparkling wine Mas del Serral, the wine of a farm; and its relationship with painting: "La Masia ”from Joan Miró.
Mas del Serral smashes it in the Best of the Best renowned annual list of Decanter Magazine.
This Cuvee was nominated by their Decanter experts team along with 125 other wines being blind
tasted by three judges to select only the best of the best. Más del Serral 2009 stood out enormously,
ending in seventh place in the list of the 51 best “Wines of the Year” of 2021.
Certainly the best gift this Christmas is a good toasr with Mas del Serral. According to the journalist
and wine critic, she strongly recommends the D.O of the Anoia River Basin, passionately highlighting
the Cuvee del Mas del Serral.
The journalist Miquel Hudin nominates Manuel Raventós 2014 as “one of the best southern bubbles to see through your holidays”. The third best rated with a 93+
Our sparkling Enfant terrible, Textures de Pedra 2016, is chosen by the wine critic in his selection of 10
sparkling wines and their personalities. In this case, this cuvee is aimed at the most lunatic of the terroir.
This mousseaux is defined as a mineral bomb from the Conca del Riu Anoia. Freshness, tension and
In the digital magazine of the famous Peñín Guide, Raventós i Blanc is chosen as one of the 6 best
sparkling wineries. The director of the Peñín Guide, Carlos González, and the editorial director Javier
Luengo, define us as "the Symbol" of the highest quality sparkling wine. In the article, the Personal
Enoteca of Manuel Raventós 2002 and Vins Pepe Raventós are selected as one the best wineries in all
De Nit Reserva Rosé in Magnum format has been selected by the avant-garde independent American
magazine Punch as one of the best magnums for your enjoyment and your pocket. This blend, made
from Xarel lo, Macabeo, Parellada and Monastrell, is rigourously described by Sussman as the perfect
sparkling wine for all kinds of occasions and the perfect pairing for any conceivable feast.
The Irish journalist mentions our Blanc de Blancs as one of the Champagnes to brighten up our
Christmas and New Year. John Wilson highlights the finesse, lightness and creaminess of the sparkling
wine. In addition, Wilson emphasizes the great price-quality ratio.
Mas del Serral 2010 , labelling it as one of the best 12 wines selected among all the Catalans he has tasted this whole 2021. The writer passionetly explains
he has tasted almost all the high-end sparkling wines such as the Corpinats. Icing on top, he strongly
puts a spotlight on the new vintage of Mas del Serral. Bubbles that he previously scored a total of 98
The journalist recommends a wine for each
momentum of these holidays in the well-known travel magazine. Mas del Serral embodies the perfect
sparkling wine to toast during the twelve strokes to get off a good start to this new fresh 2022.
The famous North American wine critic Eric Asimov mentions our sparkling De Nit 2018 for the third consecutive year in the acclaimed American newspaper. Asimov emphasises that it is the “best deal” of all Spanish sparkling wines. This Cuvee made with three traditional varieties of cava par excellence— Parellada, Macabeu and Monastrell—crowned with the phrase: “dry, spicy and very delicious”.
The digital magazine of the famous Peñín Guide, the author states that he has enquiringly tasted more
than 1,200 wines, including many cavas, champagnes, proseccos, moscatos, sparkling wines, never
without forgetting the insurgent brands of Corpinnat or Raventós) and Mas del Serral that it’s totally
spotlighted as one of the best sparkling wines of 2021.
The Consultant, broadcaster and columnist, Guénaël Revel, author of several books on champagne, sparkling wines. Chooses our De nit 2018 to celebrate 2022 on his personal blog. Revel highlights our bulles for its vinosité and fine effervescence.
Mas del Serral was selected as one of the best sparkling Spanish wine smashing it in the Holiday Gift Guide 2021 from the reputed American Forbes magazine. Kliger reemphasizes that this coupage made with Xarel·lo and Bastard Negre planted in Clos el Serral was awarded with 99 points by Decanter mag and was qualified by the Mater of wine Pedro Ballesteros as one of the “best refined Spanish sparkling wine” that “he has ever tasted”. All in all, a top masterwork runned with biodynamic agriculture.
The prestigious North American sommelier author of several works such as Georgia: A Guide to the
Cradle of Wine, Vinologue Montsant or Vinologue Priorat, Miguel Hudin, has dedicated an entire article on his personal blog to the new vintage of Mas del Serral 2010. Hudin highlights the great presence of a very delicate sweet red cherry, creamy notes of brioche with vanilla and ginger glaze and roasted red pepper. All in all, a bottled sparkling freshness. This Cuvee was rated for a total of 98 points
Blanc de Blancs 2018 one of the 10 best worldwide sparkling wine at a "sweet price point”. “The wine is crisp, elegant and very well made. It’s labeled Conca del Riu Anoia, the geographical area where is produced”
The Photo of the Day: central page of the newspaper with our horse Henri and Bernat working the Clos del Serral. Caption: “Biodynamic and recognized”: referring to the Clos del Serral plot and the 99 points of Mas del Serral 2009.
Economic article about how this Catalan winery did withstood the Covid crisis by opening new markets and supporting us in exporting. It also echoes the Conca del Riu Anoia project.
Enrique Calduch analyzes the whole situation on the past and present of the DO in Catalonia, in the article we have a large presence with Conca del Riu Anoia and we are named as the most prestigious firm that came out of the DO Cava.
The journalist Carlonia Cermedio in her article on the new trend of going back to nature dedicates a large part of the article to Raventós i Blanc, to explain our sustainable and biodynamic farm models.
The disruptive press Esquire chooses the new Manuel Raventós 2013 vintage as the only sparkling among the selection of the 10 best Spanish wines starting at € 50.
The Master of Wine, Álvaro Ribalta explains in detail why the new Do and names us as one of the prestigious wineries that came out of the Do and with the highest requirements
The prestigious newspaper The Washington Post in its article on new wines to try, mentions us in the category of; Celebrate with bubble all under $ 20. And it defines us as a quality brand that can compete with champagne.
Textures de Pedra pairs perfectly with chef Rafa Soler's cuisine, choosing it as the only sparkling wine with which he recommends pairing it with one of the 3 recipes he shares.
Restauradores magazine makes a report on chef Rafa Soler Audrey's restaurant Audrey's, in which he shares 3 recipes from his kitchen, accompanying these recipes with the perfect pairing.
De Nit live on American television. Vanessa Price, on the US morning show USA TODAY, shows her recommendations to celebrate Valentine's Day. De Nit is her first suggestion, and she pairs it with Sushi, defining it as a perfect choice.
The international fashion magazine selects Blanc de Blancs as a delicious drinking sparkling wine with low alcohol content. In journalist Rozalynn S. Frazier's amusing article "16 stellar low-alcohol wines that won't give you a hangover" Blanc de Blancs is the only Spanish sparkling wine among the selected wines from around the world.
The renowned Spanish wine critic Juan Fernández Cuesta selects our De la Finca as one of the best wines to celebrate the holidays. In addition, he said that is an immense white in his tasting note, he scores it with 94 points.
The business and company magazine Forbes from the Czech Republic selects 12 sparkling wines from around the world to celebrate the holidays. De la Finca 2015 is the only Spanish sparkling wine selected in his list, the journalist defines it as light and elegant.
In the article "Más alla del Cava" where Ignacio Crespo talks about the new appellations, he selects Textures de Pedra 2011 and Manuel Raventós 2012 among his top recommendations. These are rated with 97 and 96 points respectively; in his tasting notes both are highlighted as very elegant sparkling wines.
The German magazine Fastaff in its article "the sparkling wines to discover", talks about Raventós i Blanc highlighting the people behind the winery Manuel Raventós and Pepe Raventós. In addition, they highlight Texturas de Pedra 2014 among the best of Spain sparkling wines with 93+ points.
The journalist Miguel Hudin's blog dedicates a whole article to the new vintage of Textures de Pedra 2016 praising it and scoring it with 93 points.
The prestigious catalan newspaper La Vanguardia announced the new solidarity project of Raventós i Blanc with the prison of Can Brian. Explaining the whole story of this new project of Pepe Raventós: Solidarity initiative of the winery to facilitate social reintegration through the production of an ecological xarelo (Ciutat Nua).
At Elle Gourmet they taste Pepe Raventós' natural wine. They state, "it is the interesting result of the phylosophy of its author, Pepe Raventós, and the principles of biodynamic viticulture".
Blanc de Blancs. "Delicate lime blossom, minerally spice and graphite aromas unravel through this elegant Spanish sparkler. Bright and balanced, with flavors of Meyer lemon, grilled nut and white cherry riding the creamy mousse.
The prestigious Spanish gastronomic and wine magazine; Gourmets echo our solidarity initiative.
“The fanciest, orat least the most festive, bottles that Mr. Myers has selected for him self recently include the 2002 Billecart- Salmon Champagne and the 2010 Raventós i Blanc Manuel Raventós, a Spanish sparkling wine”.
Michael Potashnik reviews our Textures de Pedra.
Dan Keeling writes an article on the native varieties of Catalonia and the most interesting wines, among which are those of Raventós i Blanc and Can Sumoi.
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.
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.
Patricio Tapia dedicates an entire article in Wine&Spirits to the most "ancient" wineries of the Penedès Region. Among them, Can Sumoi stands out.
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.
The prestigious Japanese magazine Vinoteque dedicates a whole page to Raventós and Blanc.
Tom Vanderbilt writes an article in the Travel Leisure magazine about the Penedés Region and Sant Sadurní d'Anoia. Raventós i Blanc is standed out as one of the leading wineries in the area.
Leslie Lemont recommends our Mas del Serral in Forbes. He says: "If you taste it with a Champagne, you can not tell the difference, and some might even choose this one."
Article 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.
International Wine Review reveals the best wines that they tasted in 2018. Among them, organized by countries, we find our sparkling wines: De la Finca, Blanc de Blancs and De Nit.
The Venezuelan magazine Etiqueta writes an article about Raventós i Blanc and Conca del Riu Anoia where our long viticultural tradition stands out and how, with the help of Mikel Aramburu and Importadora Iregua, our wines arrive to 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 in Venezuela.
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. "
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.
Josh Raynolds has scored our De Nit with 91 points and has highlighted it on the front page and among his Favorites in Vinous.
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.
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"
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.
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.
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.
An interview to Pepe Raventós in one of the most importants newspapers in Spain, El Mundo where he explains his toughts, aims and vision.
An article that shows us the incredible story of the second Spanish Master of Wine, Fernando Mora, a viticulturist by spontaneous generation, who landed in the world of wine, after a visit to one of the most impressive wine museums in Spain, and perhaps of the world: Vivancos. In this article, Fernando Mora also makes a selection of Summer wines; among them Ancestral de Pepe Raventós.
Michael Schachner’s selection of bottles to help you jump into this exciting and growing group of wines. Among them, Textures de Pedra.
Jancis Robinson goes on to offer her very personal suggestions to serve to our guests. Among the selection, Raventós i Blanc, the only Spanish Sparkling Wine on the list.
“Raventós i Blanc lobby for the creation of a more tightly defined and rigorous appellation, called Conca del Riu Anoia”
"The viticultural lineage of the Raventós family reaches back hundreds of years — to 1497 to be exact — but they are not afraid to evolve. In 2012, the 21st generation decided to leave the cava DO (denominacion de origen) to create a more stringently defined geographic appellation. They named it Conca del Riu Anoia, after the river valley where the organically farmed, single estate is situated. Results in the glass are beguiling, expressing a refined mineral profile."
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."
The 10 best sparkling wines zones, between them, Conca del Riu Anoia
Alison Napjus says Pepe Raventós is a Spanish Leader for sparkling wines.
Bill Zacharkiw chosesTop 10 sparkling wines that cost less than $30. With more than 200 under-$30 sparkling wines available, the choice can be overwhelming. Here are his personal favourites
The prestigious US Magazine Wine Spectator stand out Raventós i Blanc as a Spanish Wine Leader
The british newspaper The Guardian show us three fine examples of sophisticated yet sensibly priced Spanish fizz. Raventós i Blanc is one of them.
Alison Napjuis writes an article on Wine Spectator and recognized our De la Finca with 90 points and describe it as "elegant and harmonious."
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.
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.
Vintips, norweigen magazine, have selected 2 of our sparkling wines as the best among other 7. De la Finca and Textures de Pedra selected.
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.
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.”
Set the stage for spring with these 5 wines “Raventos i Blanc is trying to elevate Spanish bubbly to the level of champagne — an ambitious project — so this wine is not labeled as a cava.”
Top wines from 2016 that can be enjoyed now. “My standard disclaimer is that these may not be the finest wines I tasted last year (I am quite spoiled in that regard), but they represent a selection that I turned to many times over the course of the year because they offer a lot of pleasure for the buck.”
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.”
One of the most important and influential Wine Magazine in Japan, write an article about Raventós I Blanc and the excellent of our sparkling wines.
Sparkling Wines For Every Occasion and Budget.
From the every day to the exclusive, these bubblies from around the globe suit every palate and wallet. Recommended bottles for $25 and under to over $100.
Can Cava Convince the World It’s Worth $200 a Bottle?
“Things came to a head a few years ago, when the rebellious owner of first-rate winery Raventós i Blanc declared that cava had such a bad image, he would no longer put the word on his labels. He came up with his own version of an appellation—Conca del Riu Anoia—and set off a cava war. “
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.”
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."
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. "
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.”
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.”
Spain: The Sparkling Wines from Cataluña - Where's the Spark?
Robert Parker: The Wine Advocate
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.”
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.”
Catalan Nobility. Catalan Tragedy. After an outstanding tasting Andrew Jefford confirms that Cava can rival Champagne in quality but deserves to be regarded as with his own style. Manuel Raventós Negra 2008 in the Top of the list of Andrew Jefford with 96 points.
Spanish winery raises the bar for sparkling wine “Interestingly, they have opted out of the Cava DO and have proposed a new DO called Conca del Riu Anoia, a name that already graces their labels.”
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.
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. " "
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.
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.
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.
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.
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.
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.
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.
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.
De Telegraaf. Nederlands. 19 december 2015 Tasting Note L’Hereu 2013.
L’Hereu 2013 selected among the 5 best sparklings in Nederlands.
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.
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.
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.
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.
El Periódico. Ferran Imedio. Spain. 22 december 2015 “El mejor brindis”.
Article about Champagnes and Sparklings to celebrate Christmas. Recommends Manuel Raventós 2007.
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.
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.
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.
10 best sparkling wines and champagne for Cristmas
Fret-Free Wine Options for Thanksgiving
WineAnorak.com Jamie Goode. USA. 4 November 2015 “Raventós i Blanc Textures de Pedra Blanc des Negres 2011”.
Perswijn Magazine. Nederlands. 7 October 2015.
L’Hereu is selected for this magazine as one of the best sparkling sell in the Nederlands.
Vinotheque Magazine. Tomoko Ebisawa. September 2015. Japan. Article about Raventós i Blanc.
Tomoko Ebisawa one of the most important journalist in Japan and editor at Vinotheque Magazine.
Decanter, United Kingdom, September 2015.
The prestigious British Magazine publish in a week’s column an article written by Andrew Jefford, who looks back at the harvest at Raventós I Blanc and his meeting with Pepe Raventós.
Planeta Vino nº63. Andres Proensa. Spain. September 2015. “Fiebre Xarel.lo”.
Andres Proensa travel around this variety and chooses Extrem and Silencis as her favourites wines made from Xarel.lo.
Decanter. Steven Spurrier. September 2015. UK.
The journalist Steven Spurrier recommends Silencis 2013 in Decanter Magazine.
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.
Decanter Magazine, United Kingdowm, July 2015.
The prestigious British Magazine publish the award to Manuel Raventós 2007: Gold Medal and Regional Trophy.
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.
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.
The Champagne and Sparkling Wine World Championship 2015, United Kingdom, 2015.
Gold Medal for Manuel Raventós 2007.
La Vanguardia. Ramon Francas. Spain. July the 1st 2015 “Un vi 100”.
The article inform about the scores given by Luis Gutierrez from Parker.
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
The Wine Advocate Review #219 de Luis Gutierrez, US, June 2015.
The best valued Spanish Sparkling with 96 points for Enoteca 20 years, 1996.
Decanter World Wine Awards 2015, United Kingdom, 2015.
Gold Medal and Regional Trophy for Manuel Raventós 2007.
Wine & Spirits, US, June 2015.
92 points for L’hereu 2012 and De Nit 2012.
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.
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”
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.
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.
REVISTA SOMMELIER, Perú
Spanish wine Journalist Meritxell Falgueres write an article in Sommelier Magazine, about Classic Penedes, Cava and Raventós i Blanc
Steven Spurrier recommens De la Finca 2009
Wine & Spirits, US
De la Finca 2010, among the 5 best sparkling wines of 2014 selec-ted by the prestigious American magazine Wine & Spirits
Food & Wine Food & Wine, US
De Nit 2012, among the 7 best sparkling wines of 2014 selected by the prestigious American magazine Food & Wine.
La Vanguardia, Magazine de La Vanguardia, Spain
Article of Josep Roca from Restaurant El Celler de Can Roca "An act of daring and extreme beauty"
REVISTA GOURMETS, Spain
Enoteca Personal Manuel Raventós 2000, the best valued Sparkling wine of this Guide/Magazine
Echo Award VINICOLE PERSONALITY awarded PEPE RAVENTÓS
- El Periodico de Catalunya
- Diario Vasco
- La Vanguardia
- Vinos y Restaurantes
- La Fura
El Pais, Spain, September 2014
The famous journalist Carlos Delgado write an amazing article about our Extrem 2013
La Voz de Galicia, Spain, September 2014
Large article about De la Finca 2010 “most precious Jewel of Raventos i Blanc”
Decanter, England, September 2014
The famous journalist Sarah Jane Evans recommended De Nit 2011
El Periodico, Spain, July 2014
Article about the gold medal for our De Nit 2010 at DWWA
Gastronomia Magazine, Andorra, nº 34, June 2014
Extensive article about Silencis 2013
Diari Ara, Spain, June 2014
Interview to Mr. Manuel Raventós
Diari Información de Alicante, Spain, May 2014
Article about the blind tasting leaded by Manuel Raventós “Biodinamycs and efervescent”
Book 100 catalan wines you must know, special mention to De Nit
Diari Segre, Spain, March 2014
Recommended Silencis 2013
Regió 7, Spain, May 2014
Article about a blind tasting leaded by Mr. Raventos. Special mention to De la Finca 210
Sobremesa Magazine, Spain, May 2014
Article about DO Cava “rebellion of the bubbles”, Raventós i Blanc the most rebel.
Ibiza Style, Spain, May 2014
Ibiza Magazine, in English, an extensive article about Raventós i Blanc called “The Black behind Raventós i Blanc”
International Wine Review, USA, April 2014
Large article about The Best Cavas of Catalonia, stand out De la Finca, De Nit and L’Hereu
La Vanguardia, Spain, April 2014
Article about DE LA FINCA 2010 and our dream, Conca del Riu Anoia
Weekly magazine of La Vanguardia, April 2014
Recommended Silencis 2013
A-Magasinet/BT, Norway, March 2014
The famous knowledgable journalist Ingvild Tennfjord visited Raventós i Blanc and wrote and extensive article about us
El Periódico, Spain, February 2014
Extensive article about the pruning at Raventós i Blanc “Pruning under the moon”
La Vanguardia, Spain, February 2014
Article about Magnum De la Finca 2010, “a big sparkling”
Excelente Colección, Spain, February 2014
Article about Cava called “Cava all over the year”, stand out De la Finca 2010
La Metropole.com, Canada, February 2013
Extensive article: A Catalan Sparkling that stands out
Video with the best moments of the Symposium, Pepe Raventós.
Cru Magazine, Hong Kong, January 2014
Article about De la Finca 2007, as a favourite for Cru Magazine
Menu Magazine, Brasil, January 2014
Brasilian press about a new DO, Conca del Riu Anoia
They talk about Raventós i Blan refering to the winery in the Penedès area.
Article about Conca del riu Anoia, in the canadien magazine La Presse, by the journalist Karyne Duplessis Piche.
Maverick blog features Raventós i Blanc in it’s special “the Season to get bubbly”.
Blog about the 13 best sparkling wines tasted by Luis Gutiérrez during his tasting for Wine Advocate, Manuel Raventós 2001 one of the best!
Manuel Raventós 2003, as the best spanish sparkling wine to have with oysters and caviar.
Article about Cava, featuring Raventós i Blanc as the most prestigious winery.
Cupatges dedicates a special feature to our De la Finca 2009.
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.
De la Finca 2009 highly recommended by Meritxell Falgueras.
L’Hereu 2010 one of the “25 great Sparkling Wines Under 25” by Susie Barrie.
Article about breakfast in Manhattan with Pepe Raventós and Nandu Jubany.
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.
Wine Journalist Bill Zacharkiw features 2 Raventós i Blanc sparkling wine in his “under 40$ rubble guide”; and compare L’hereu to a champagne
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”.
Food & Wine September 2013.
Raventós i Blanc between the best wineries to visit in Spain. De Nit Staff sparkling favorite.
Manuel Raventós Clos del Serral 2003, 94 points. Un of the top 3 sparkling wines of this guide.
Euposia, Italy, July-August 2013.
A big article about De la Finca and the new bio sinergies physolosfy.
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.”
Interview with Manuel Raventós in Japan.
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.
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.
La Vanguardia July 7th 2013. De la Finca.
El Periódico de Catalunya, 2 de juliol de 2013.
De la Finca 2009 by Quim Vila.
The Wall Street Journal, 29-30th June 2013. “Cava Seeks to make a new name for itself” by Lettie Teague.
The famous journalist Lettie Teague, wine writer and columnist in The Wall Street Journal takes one page to interview Pepe Raventós and talk about Conca del riu Anoia. Lettie Teague encourage the important of Conca del riu Anoia in order to put the quality sparkling wines in a similar lebel of chamagne. She talks with Mr. Raventós about all the requirement that Conca del riu Anoia means in terms of viticulture. She finishes the article (alter explaining about a tasting with some friends): “Andi t it were champagne, and not cava? Well, that would be different, they said. At least one ex cava producer is hoping they’ll feel that way too, if the label says “Conca” instead”.
Viini Magazine, May 2013. VIINI magazine’s special sparkling edition with a story of Raventos I Blanc “rebellers”.
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.
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.
OGZ Johannes Einzenberaer. Wein Wolf, April 2013.
Austrian press about Conca del riu Anoia, special mention to L’Hereu 2010 and De Nit 2010.
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.
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.
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)
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
Raventos i Blanc waiver of the designation of origin of sparkling catalan to strengthen the brand in international markets
De Nit en el New York times
"Upper Restore" Raventos i Blanc goes where the best positioned in the letters of the Michelin starred restaurants in Spain
Raventos i Blanc Cava abandons. Wants to recover the "Conca del Riu Anoia"
Pepe raventos (Raventos i Blanc) spiega perchè lascia, da questo mese, la denominazione 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.
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.
Ellos y Ellas. Perú. January 2013. “La Joya de la Familia”, article about Conca del riu Anoia, written by the journalist Cristina Vallarino.
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.
Grandes Cavas Catalanes - De Nit
La buena mesa - "Tapas y burbujas"
Shuhan News, Japan, December 11th 2012. Article written by the journalist Joshiy Sato about Raventós i Blanc and Conca del riu Anoia.
La marcha de Raventós i Blanc de la DO cava sacude al sector mientras el Consejo Regulador niega que haya "ninguna crisis"
18 Generations of Winemakers on the same vineyard: Raventós i Blanc
Parlons de Bulles - Cava de Nit
Isabel Bordeleau (smmeliére)
Cata de cavas, llegan las burbujas
De Nit 2009
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.
Cavas con barrica, el mundo de los matices
Manuel Raventos award for best winemaker of the year
Hector Vergara, único Master Sommelier de Latinoamérica, da un sitio de honor al cava Reserva Brut, y lo destaca como Una joya española.
La feminidad del cava. El rosado es, a menudo, es cava de las mujeres por excelencia
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.
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)."
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
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.
El espumoso De Nit en la prensa de Hong Kong
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 holandesa, habla de nuestro cava Reserva Brut
El Nacimiento de los Vinos en Raventós i Blanc
La revista de Hong Kong, destaca nuestros cavas Reserva Brut y De Nit
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
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.
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.
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.
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.
Nuestro cava Reserva Brut en la revista Vintelli de Hong Kong
Celebración, Carme Ruscalleda, Ferràn Adrià y Joan Roca celebran con cava Elisabet, el medio siglo de vida del Motel Empordà.
Los chefs catalanes con mayor proyección internacional, compartieon una de las mesas del Motel Empordà, en Figueres, Girona.
Brindaron por el cincuenta aniversario del restaurante que consideran precursor de la vanguardia gastronómica catalana que ellos lideran.
La prensa Ucraniana destaca nuestro cava L'Hereu y nuestro vino Silencis
La revista ucraniana Cigar Clan, destaca nuestro cava Manuel Raventós
La revista de ucrania BENP destaca nuestro cava L'Hereu
El cava De Nit en la revista The world of de Hong Kong.
La revista Mad&venner, destaca el cava Reserva Brut 2008 en su sección Vinpanelet
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 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.
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.
“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-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 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 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 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 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 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.
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 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.
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 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 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.
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 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, 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 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. “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 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.”
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.
“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.”
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.”
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.
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.
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”.
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”.
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.
Manuel Raventós: Uno de nuestros favoritos, por su personalidad, su elegancia, su complejidad y longitud. Un cava serio y personal. Amaya Cervera
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