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.
“Back to the past: animals in the vineyards” article in which Raventos i Blanc appears as pioneer on animal traction and in being the first integrating the estate into a biodynamic farm.
Article in La Gazeta del Vino's blog about our winemaking philosophy. In addition to echoing the news of the 99 points of Mas de Serral 2009.
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
Crushable Sparklers. The top brands from a Decade of Tastings. Our Blanc de Blancs and De Nit, included in the top list of Wine & Spirits.
In the June issue of MIVINO magazine we not only appear with our sparkling Blanc de Blanc, but in the section: History and Curiosities of Wine they write about Raventós i Blanc and the recovery of animal traction in the winery. "Raventós i Blanc, standard-bearers of biodynamic viticulture - for them, "more than a spiritual connection between man, animal, plant and earth".
J.P. Anderson asks top sommelier Belinda Chang about her top 5 sparkling wines. And Raventós i Blanc de Nit appears on your favorites list .“We just learned to love Cava a few years ago, and then Pepe Raventos left the Cava appellation, aiming to create a higher quality sparkling wines".
Interview to Manuel Raventós.
Manuel Raventós 2012, with 94 points, amont the top 100 wines of 2019 by Wine & Spirits.
Carolyn Evans publishes an article in the Canadian publication The Star on the situation of sparkling wine in Canada.
El Pais Semanal reviews on our favorite sparkling rose: De Nit 2017.
Decanter editor Tina Gellie selects the best wines available in the UK for € 25 or less. Among them, our De Nit.
“A zero-dosage fizz from the three Cava grapes with some Monastrell to give the pink hue. Complexity from 18 months lees aging, plus ripe red berry flavours, a fine saline edge and refreshing acidity.
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.
Manuel Raventós Negra 2011 has the best score a Raventós sparkling wine has ever had in Wine Spectator: 92 points! And the best score this American magazine has ever given to a sparkling wine out of champagne.
Wine&Spirits publishes the best sparkling wines of summer 2019. Manuel Raventós Negra 2012 with 94 points and Textures de Pedra 2014 with 92 points, are among those chosen!
Jesús Rodgríguez in "El País Semanal" analyzes the history of cava, its victories and defeats, the fights between the families that have dominated it and its struggle to be reborn as a great wine without borders. Manuel Raventós and Pepe Raventós give their version of the situation.
Josh Raynolds highlights our Blanc de Blancs on the cover of Vinous as his favorite wine of the week.
Article in La Fura where Pepe Raventós gives us his vision about the Penedes area: "What can I do to work the Penedès and put it among the great wines of the world?
This January, Jane Anson, in her column "What I've been drinking this month", has tasted our De La Finca 2015. "It's deliciously fresh in its structure, in a deceptive way, since citrus flavors and Elderflower develop smoothly on the palate and remain with a brilliant tenacity. "
Interview of Pepe Raventós by the Sommelier magazine. Pepe tells us about history, tradition, Conca del Riu Anoia and Mas del Serral.
Article written by Pepe Raventós where he confesses, among others, that he feels more like a winemaker than a winemaker, who has found the way he is comfortable, calm and enjoys the moment. We are left with his next statement: "the greatness of the wine is in the origin, not in the method". The origin is nature. And our role, as winemakers, is to interpret what is the purest and transfer it to a bottle, without filters. "
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 viticultural lineage of the Raventós family reaches back hundreds of years — to 1497 to be exact — but they are not afraid to evolve. In 2012, the 21st generation decided to leave the cava DO (denominacion de origen) to create a more stringently defined geographic appellation. They named it Conca del Riu Anoia, after the river valley where the organically farmed, single estate is situated. Results in the glass are beguiling, expressing a refined mineral profile."
The 10 best sparkling wines zones, between them, Conca del Riu Anoia
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.”
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."
What’s in Wine Appellation? “The most notable perhaps was Pepe Raventós who, tired of the commoditisation of Cava, is now producing particularly distinctive sparkling wines in the heart of Cava Country. He has managed to establish a new, smaller appellation, Conca del Riu Anoia.”
Jancis Robinson Blogs. Jancis Robinson. UK. 21 November 2015. “Raventós i Blanc, Textures de Pedra 2011, Conca del Riu Anoia”.
Jancis Robinson taste the new reléase Blanc de Noirs of Raventós I Blanc and give a score of 17/20. This s a wine to seriously challenge the Cava status quo. Admirable persistence.”
Fret-Free Wine Options for Thanksgiving
Le Monde, France, June 2015.
“Les pétillants italiens et espagnols en pleine effervescence” article in Le Monde by Ophélie Neiman talking about our project Conca del Riu Anoia.
El Pais Semanal, Spain, June 2015.
Raventós i Blanc appear as Conca del Riu Anoia at La (no) guía de los vinos españoles.
De la Finca 2011 selected between the only 2 Catalan Sparkling’s (one cava and one Conca del Riu Anoia) between the 50 wines recommended by Todovino.
Wine & Spirits, US, June 2015.
Hereu and De Nit 2012, selected as Conca del Riu Anoia and not as Cava, as Year’s Best Summer Sparklers.
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.”
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.
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.
Raventos i Blanc waiver of the designation of origin of sparkling catalan to strengthen the brand in international markets
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.
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"
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