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“I dream of a quality Penedés with xarel-lo and sumoll vines”, says Pepe Raventós in this article that explains the importance of origin in winemaking.
Five-minute live connection to celebrate the harvest at the estate and position the xarel-lo as a top variety worldwide.
Interview that claims the potential of our territory and the need to focus on the production of wines of the highest quality.
Our working methods respecting nature is one of the main themes of this interview with Pepe Raventós.
“If I could dream of an ideal Penedès, it would be one with only xarel-lo and sumoll,” says Pepe Raventós in this in-depth interview.
Interesting interview in this new trade podcast in which Pepe Raventós recalls “the importance of the place to make wines, to taste them and to take you back you to their origin”.
Our commitment to the territory and the greatness of xarel-lo are once again demonstrated in this interview with Pepe Raventós.
"The Japanese market has been extremely important since our commitment to becoming a small brand, but one of international reference", Pepe Raventós
"There is no other white grape that better expresses the minerality and salinity of the soil of our territory than xarel-lo". Pepe Raventós takes a journey through his personal history and everything he loves in the world of wine.
In-depth interview with Pepe Raventós, who reviews the history, present and his vision about the future of the Penedès.
Pepe Raventós reviews his childhood and career in the world of wine before focusing on his different projects and work philosophy in this interview.
The director of the most important catalan wine website interviews Pepe Raventós about the harvest of 2023, the difficulties caused by the drought and how he sees the future of the Penedès.
1-page interview with Pepe Raventós, who talks about the current drought, how we work the vineyard and the price of grapes.
Interview with Pepe Raventós where the history of the family and the work we do both on the estate and in the winery are explained.
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.
The German magazine dedicates its May issue to Spanish wines with a tasting of the 180 best. De Nit 2019 appears selected among the only two wines from Penedès. In addition, the Conca del Riu Anoia stands out as a wine region.
Article on a main Catalan newspaper dedicated to the solidarity project promoted by Pepe Raventós in collaboration with the Can Brians prison to support and help in the reintegration of people deprived of liberty. With the ultimate goal of creating a winery near the prison where inmates can learn to make wine as well as other trades. Ciutat Nua is the wine that makes it possible to raise money for this social initiative.
The podcast, The Thip, from the travel and gastronomy blog Roads and Kingdoms, has interviewed Pepe Raventós to talk about his philosophy of how to take care of the environment to make wine and about the conflict of DOs.
The Catalan newspaper conducted an interview with Pepe Raventós that was published in his Sunday morning. An interview where Pepe vindicates good practices for making a quality sparkling wine and above all the importance of nature and the territory.
Pepe Raventós was interviewed on Paul Patel's American podcast THE CORK DORKS. The podcast gives voice to carefully selected winemaking destinations from around the world. Pepe appears in the second program and the interview, he talks about his different winemaking projects, along with his passions and above all tells the history and philosophy of Raventós I Blanc.
The American podcast “By the Glas”s presented by Chris Poldoian, interviewed Pepe Raventós. Dedicating him the Podcast "Protecting Penedès with Pepe Raventós" in which Pepe Raventós talks about his winemaking philosophy, his projects and his evolution in the world of wine.
Pepe Raventós is selected among the 100 creators of Spanish wine. In the monograph of Planeta Vino where he does a one-page interview about him and his career in the wine world.
The well-known Magazine Vignerons, from one of the main online stores in Spain, BodeBoca, dedicates its cover to an interview with Pepe Raventós.
Interview to Manuel Raventós.
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.
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.
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?
Interview of Pepe Raventós by the Sommelier magazine. Pepe tells us about history, tradition, Conca del Riu Anoia and Mas del Serral.
Pepe Raventó's interview in the regional newspaper "El 3 de 8". Where we talk of our departure from the DO Cava and the path we will follow in the future.
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.
Berry Bros & Rudd publishes a Pepe Raventós' interview. Pepe is the 21 generation of the family working the same land, in which Pepe has the opportunity to explain the history of this historic family farm, where they make the most prestigious and recognized Spanish sparkling wines in the world.
An interview to Pepe Raventós in one of the most importants newspapers in Spain, El Mundo where he explains his toughts, aims and vision.
Rebel with a cause. “The CEO of Raventós i Blanc is preceded by 20 generations of producers, mostly cava makers. Their return trip from Manhattan to Sant Sadurní, has the sparkling wine as the main thread. Do not mention cava to him.”
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."
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"
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."
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. "
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.”
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. "
Sparkling wines with history "Our wines are salty. I always say that if you like fruity wine, take champagne, but if you like mineral wine, try Conca del Riu Anoia because I have not tried any sparkling wine with a mineral expression as deep as Conca ", describes Pepe who emphasizes the use of Biodynamics in the vineyards.
Good Food Revolution. Jamie Drummond. USA. 8 January 2016 “Making A Break From Cava with Rebel Winemaker Pepe Raventos”. In the interview Pepe explains the tradition of his family and his dream of a new DO. https://vimeo.com/151070992
Making a break from Cava with rebel winemaker Pepe Raventós. Pepe and Jaime talk about the vitiviniculture tradition of their family and their dream to create a new DO: Conca del Riu Anoia, to show the world the potential and expression of the terroir of Raventós I Blanc.
Revista Diners. Colombia. 3 November 2015. “Pepe Raventós: el rebelde con causa del mundo del vino”. Interview with Pepe: “En cambio, nuestra meta es hacer un espumoso memorable, que hable claramente de su terruño.”
VitaBella, Luxury & Lifestyle. Guillaume Jourdan. France. 14 August 2015. Interview to Pepe Raventós. Pepe says: In July, the heat wave was spectacular, with no precedent in our records. However the plants are resisting very well and do not show stress of any sign. It was very fast from veraison to maturity. We may have some issues with still whites due to short cycle flavours but for base wines for Conca we are surprised how well our local grapes Macabeu and Xarel•lo have resisted such a warm summer and a short rainfall season”
WineAnorak, Jamie Goode blog, US “Metting Pepe Raventós”
4Wine Magazine, Panama Interview to Pepe Raventós “ Pepe Raventós’ wine art”
Cristina Alcala Blog, Spain, September 2014 Interview to Pepe Raventós “the innovator”
Diari Ara, Spain, June 2014 Interview to Mr. Manuel Raventós
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
Entrevista a Pepe Raventós, Sant Sadurní desde Nueva York. A mi lo que me ilusiona es la viticultura, la viña. Las bodegas son el acompañamiento del trabajo bien hecho en la tierra. Cuando entiendes que la protagonista es la naturaleza y no el hombre, abandonas el ego y te conviertes en un nature assistant, puedes ayudar a crear un vino más próximo al arte que al gran comsumo.
"Asturias es un mercado sorprendente para el cava gracias al consumo de sidra". Cada vez son más los que han dejado de usar el cava sólo para brindar para incorporarlo a la gastronomía.
“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.”
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.
