“A bouquet of cavas of excellent quality is made at Raventós i Blanc, one which swells the already long list of great sparkling wines of Spain.”“Manuel Raventós has a clear idea of how to approach the wine business. This why his winery produces a bouquet of cavas of excellent quality, one which swells the already long list of great sparkling wines of Spain. While Manuel Raventós, the father, personifies prudence, wisdom and patience, his son Pepe Raventós is the pure image of dynamism, creativity, well-controlled energy. Since 2001 the latter has headed the firm, but both of them share their enthusiasm to establish the identity of their products. Their trump card is their own estate with its vineyards. Old vines of traditional grape varieties line the roads leading to the winery.”
Pepe Raventós devotes a few lines to us in Mi Vino, in which he defends the value of growers, their history and their keenness to revive local varieties. Among the wines from the Penedès region which he introduced to Mi Vino in March is Silencis, from Raventós i Blanc, as a wine with a fragrant expression. “Mi Vino got in touch with some of the people behind the Penedès region, those who do their job unheard and often unappreciated in the vineyards, to tell us about the secrets and the possibilities of the region. Among them can be found the opinion of the general manager of Raventós i Blanc, Pepe Raventós, who defends the value of growers, their history and their keenness to revive local varieties.”
Manuel Raventós has passed ultimate executive responsibility to his son Josep, but continues to act as ambassador for the bottles which are the family treasure. Their L’Hereu 2007 has earned the highest rating ever given to a cava by International Wine Cellar magazine.
Albert Soler, of Diario de Girona, interviews Manuel Raventós, chairman of Raventós i Blanc. Manuel Raventós currently heads Raventós i Blanc, a firm set up in the 80’s by his father, Josep Maria Raventós i Blanc. The head of the winery revealed that the secret to opening up doors is work, work and more work. He also stated that it is fantastic that cava is used at celebrations, but called for gastronomic cava at the table to accompany meals.
According to Josep Raventós Vidal, wine-grower at Raventós i Blanc, “We see our work as pursuing excellence.”He admits they are still far from achieving his dream, of becoming a benchmark brand with a clear positioning in the world. But the most important thing is to be clear about his dream and believe in it, work hard and take care over every detail.
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