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.”

A rebel with cause: his love for the earth and the neighbor. In this interview, Pepe has the opportunity to publicize the benefits of working with biodynamic viticulture "This is how we can help the land and make a product as authentic and unique as possible"

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.”

You have to risk and think big. "After five years in New York, the winegrower returns to Penedes to give the definitive impulse to the new DO Conca of the Riu Anoia, with which he wants to play in the Champions League of the wine world. "To be international you must be superlocal: the consumer seeks authenticity and autochthonous varieties."

Robert Parker

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

The last Indian. "Pepe Raventós has successfully concluded his American adventure. He moved to Manhattan five years ago to establish his residence, from where he headed the winery of Sant Sadurni d'Anoia, and conquer the American market. "

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.”

The Head of Raventós i Blanc is a rebel in the wine world “As the most respected sparkling wine producer in all of Spain, Raventós i Blanc has set an extraordinarily high bar for quality. Its wines are beloved by sommeliers worldwide, and you’ll see them on the wine lists at the very finest restaurants.”

Master of Wine

An article that shows us the incredible story of the second Spanish Master of Wine, Fernando Mora, a winemaker by spontaneous generation, who landed in the world of wine, after a visit to one of the most impressive wine museums in Spain, and perhaps of the world: Vivancos. In this article, Fernando Mora also makes a selection of Summer wines; among them Ancestral de Pepe Raventós.

Manuel Raventós Negra 2008 “La última edición del brut más especial de Raventós i Blanc no dejará a nadie indiferente. Una botella excepcional destinada a ocupar el pódium de los mejores espumosos de la historia de la propiedad.”

Faces of Wine: the geniuses behind Tapiz, Emilio Moro and Raventós i Blanc. Interview with Pepe Raventós: "I'm crazy about the plow in the vineyard. I started practicing three years ago. The smell of the earth, passing vine by vine; Know them one by one; as they are. Look at the field that every day is different, especially when working in biodynamics." " After all this time aboard, I understood that the local makes you more international. "

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. " "

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.”