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.
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".
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".
The well-known Magazine Vignerons, from one of the main online stores in Spain, BodeBoca, dedicates its cover to an interview with Pepe Raventós.
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”.
“Their Textures de Pedra wines come from the Més Alta vineyard, a stony site rising to 820 feet in altitude, where they grow the pink-skinned xarel-lo vermell, along with two reds, bastard negre and sumoll—using a selection of the three grapes immediately pressed off the skins. We recommended both the 2013 and 2014 vintages: Presented in a Brut Nature style, these are bold sparklers, with a silky roundness that comes from the 42 months they spent aging on lees. The 2013 has a lively lemon freshness that brightens its rich undertones of mango and papaya. The 2014 is charming in its honeyed texture and its passion fruit flavor. ”
Interview to Manuel Raventós.
Jancis Robinson cata Mas del Serral 2007 de Pepe Raventós.
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.
Manuel Raventós 2012, with 94 points, amont the top 100 wines of 2019 by Wine & Spirits.
Ray Isle stands out our Blanc de Blancs among the best Homestead Wines in Food& Wine.
Neal Martin reviews Mas del Serral 2009 de Pepe Raventós.
The New Vignerons. Article Raventós i Blanc and Pepe Raventós
Wine Revolution by Jane Anson. Raventós i Blanc
Wine Simple. Raventós i Blanc
World Encyclopedia of Champagne & Sparkling Wine. Raventós i Blanc
The American magazine Wine Spectator publishes its most Top Sparkling wines, and among them, we find our Blanc de Blancs 2016 with the score of 90.
A la televisió dels EUA USA Today es recomana el nostre escumós Blanc de Blancs entre els millors vins per comprar per cap d'any.
Carolyn Evans publishes an article in the Canadian publication The Star on the situation of sparkling wine in Canada.
Geoff Last places our De Nit 2017 among the best of Christmas.
Santiago Rivas writes an article about the best wines for Christmas Eve and New Year's Eve with a sense of humor, where he recommends De la Finca 2015 and Manuel Raventós Negra 2012.
El Pais Semanal reviews on our favorite sparkling rose: De Nit 2017.
In the Gourmets Club stand out; our De la Finca and the most personal sparkling of Raventós i Blanc, Manuel Raventós Negra 2012, with 96 points out of 100.
The journalist and wine critic Ramon Francàs recommends our Manuel Raventós 2012.
Jancis Robinson recommends our sparkling De la Finca 2015 and highlights it among one of the best sparkling wines for Christmas.
“If you want a good rosé cava — make that rosado — Raventós i Blanc de Nit is about $20 to $25.”
David Williams places our Blanc de Blancs among the best wines for this Christmas 2019.
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!
Patricio Tapia dedicates an entire article in Wine&Spirits to the most "ancient" wineries of the Penedès Region. Among them, Can Sumoi stands out.
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.
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.
Josh Raynolds highlights our Blanc de Blancs on the cover of Vinous as his favorite wine of the week.
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 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. "
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.
De la Finca 2013 is awarded by Wine & Spirits as the best Spanish sparkling 2018.
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 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.
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.
Our Textures de Pedra among "The best wines of Spain"; the best wines of the moment in an essential selection by Pilar Molestina.
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 wine critic, Guénaël Revel, specialized in Champagne wines, writes a tasting note of our Manuel Raventós Negra.
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.
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.
Wine Spectator selection of the best new releases of the year.
Raventós i Blanc in the list with two sparkling wines.
Selection of the best sparkling of the year by Wine & Spirits.
De la Finca, Textures de Pedra and De Nit: Year's best Sparkler and best buy.
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.
Raventós i Blanc Blanc de Blancs and De Nit have been chosen as one of the Top 10 Most Popular Sparkling Wines by the Glass in America’s Best Restaurants by Wine & Spirits.
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
Wine Spectator chooses every year the 100 best wines of the year.De la Finca is among them.
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."
Wine Spirits publish every year their Best Summer Sparkler, once more Raventós i Blanc is in the list,
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.”
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.”
Gold Medal; De la Finca 2013
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. “
Bonne année… avec du cava espagnol! “En ces fêtes de fin d’année, nous avions décidé de cuisiner un menu spécial, pensé autour de trois cavas de la bodega Raventós i Blanc, histoire de sortir un peu des sentiers battus.”
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.”
Manuel Raventós Negra 2008, 94 points
Textures de Pedra 2012, 92 points
De la Finca 2013, 90 points
Blanc de Blancs 2014, 90 points
De Nit 2014, 90 points
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. "
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."
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
Manuel Raventós Negra 2008; 95 points
De la Finca 2013; 95 points
Textures de Pedra 2012; 93 points
De Nit; 91 points
Blanc de Blancs 2014; 92 points
Enoteca Personal MRN 1999; 96 Points
Enoteca Personal MRN 2000; 96 Points
Manuel Raventós Negra 2008; 94 points
De la Finca 2013; 91 points
Textures de Pedra 2012; 92 points
De Nit; 90 points
Manuel Raventós Negra 2008; 96 points
De la Finca 2013; 95 points
Textures de Pedra 2012; 95 points
De Nit; 92 points
Blanc de Blancs 2014; 91 points
Drink these wines now
What’s hot now? “Raventós I Blanc L’Hereu 2013. Equal in quality to Champagnes that cost twice as much, this Spanish Sparkling Wine is year in and year out, an unbeatable bargain.”
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 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.
Wine Match. Raventós i Blanc Silencis with Manchego cheese.
“This is made for 50 year old Xarel.lo planted in calcareous soil, unoaked and aged on the lees. The salty character of the wine will match perfectly with Manchego cheese. And the personality of the Xarel.lo gives spice aromas such as fennel.”
Best summer sparkler
L’Hereu 2013, 93 points, Best Summer Sparkler and Best Buy
De Nit 2013, 91 points and Best Summer Sparkler
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.”
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. "
Top of the List 2015
L’Hereu and De Nit; Most Popular Sparkling Wines
L’Hereu and De Nit; Most Popular Spanish Wines
L’Hereu: Most Popular by the Glass
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.
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.
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.”
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.
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.
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.
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.
Food & Wine Wine Guide 2016. USA
Raventós i Blanc, one of the 3 Spanish Sparklings that appear in that Guide.
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.
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.”
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”.
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.”
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.
Decanter. Andrew Jefford. UK. 28 September 2015 Article “Jefford: Raventós i Blanc tasting”.
The journalist taste and score:
- L’Hereu 2012: 91 points
- De Nit 2013: 90 points
- De la Finca 2011: 92 points
- Manuel Raventós 2007: 95 points
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.
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”
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
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.
The Wine Advocate Review #219 de Luis Gutierrez, US, June 2015.
The best valued Spanish Sparkling with 96 points for Enoteca 20 years, 1996.
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.
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
WineAnorak, Jamie Goode blog, US
“Metting Pepe Raventós”
4Wine Magazine, Panama
Interview to Pepe Raventós “ Pepe Raventós’ wine art”
Manuel Raventós 2000: 92 points
De la Finca 2011: 92 points
L'Hereu 2012: 90 points
De Nit 2012: 94 points
De la Finca 2011: 96 points
L’Hereu 2012: 92 points
De Nit 2012: 91 points
Silencis 2013: 91 points
Extrem 2013: 93 points
Enoteca Personal Manuel Raventós 2000: 95 points
De la Finca 2011: 92 points
L'Hereu 2012 : 90 points
De Nit 2012: 93 points
Silencis 2013: 91 points
II d'Isabel Negra 2008: 93 points
Enoteca 2000: with 98 points, is the sparkling wine best rated in the Guía Gourmets 2015
Enoteca 1999: 92 points
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
Manuel Raventós 1998 : 96 points
Manuel Raventós 1999: 95 points
Manuel Raventós 2000 : 94 points
Manuel Raventós 2001: 93 points
De la Finca 2011: 91 points
Magnum De la Finca 2011: 91 points
L'Hereu 2012 : 90 points
De Nit 2012: 91 points
Silencis 2013: 91 points
II d'Isabel Negra 2007: 92 points
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”
Cristina Alcala Blog, Spain, September 2014
Interview to Pepe Raventós “the innovator”
MANUEL RAVENTOS 2007; gold medal
Wine & Spirits, United States, August 2014, 93 points for De la Finca 2010
Decanter, England, September 2014
The famous journalist Sarah Jane Evans recommended De Nit 2011
Planeta Vino Magazine, Spain, September 2014, 93 points for Extrem 2013
DE LA FINCA 2010, 93 points
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
DE LA FINCA 2010; bronze medal
DE NIT 2011; gold medal
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
DE LA FINCA 2009; 93 points
DE NIT 2011: 92 points
HEREU 2011: 91 points
Stephen Tanzer, United States, September 2014
90 points for Silencis 2013
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
Pepe Raventós was awarded as “Vinicole Personality” in the Basque Culinary Center, April 7th of 2014, at the Basque Culinary Center with the award “Vinicole Personality” during the second edition of the fair Only Wine.
The award to Pepe Raventós, Manager and Oenologist of Raventós i Blanc since 2001, es because of his expertise in the wine world, and more because of his movement “Conca del riu Anoia” that started on November 2011when he decided that Raventós i Blanc was leaving the DO Cava.
During this event, he was invited to lead a blind sparkling wine tasting with the most important and influenced sommeliers of the best restaurant of the Basc Country Arzak, Recondo, Mugaritz, Berasategui.. and others).
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”
#211 Review by Luis Gutiérrez
Raventós i Blanc on the top of Parker sparkling scores
Enoteca Personal Manuel Raventós 2001, 95 points
Enoteca Pesonal Manuel Raventós 2000, 93 points
De La Finca 2010, 91 points
Hereu 2011, 90 points
Silencis 2013, 92 points
La Vanguardia, Spain, February 2014
Article about Magnum De la Finca 2010, “a big sparkling”
DE NIT 2011; bronze medal
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.
Guide Guenael Revel 2014
De La Finca 2009, 18/20
De Nit 2010, 17/20
L’Hereu 2010, 16/20
De La Finca 2009, 18/20
De Nit 2010, 17/20
L’Hereu 2010, 16/20
VINOS IMBATIBLES by David Seijas.
L’Hereu 2010 one of his choices.
GUIA PROENSA 2014
Best scores of all sparkling wines for our Magnum De la Finca 2007, 96 points.
Magnum Finca 2007, 96
De La Finca 2010, 94
Silencis 2012, 91
Guía Gourmets 2014
Manuel Raventós 1998, 96
Manuel Raventós 2000, 96
Guía Repsol 2014
Manuel Raventós 2000, 96
De Nit 2011, 93
De La Finca 2009, 92
World Encyclopedia of Champagne & Sparkling Wine
Bodega Raventos i Blanc 85/100
Manuel Raventós, 2,5/3
De La Finca 2010, 2/3
Cru Magazine, Hong Kong, January 2014
Article about De la Finca 2007, as a favourite for Cru Magazine
Raventós i Blanc is one more year in the Sparkling Wine Podium (only 5 bottles in total) with the following scores:
Enoteca Personal Manuel Raventós 1998, 96
Enoteca Personal Manuel Raventós 2000, 95
De La Finca 2010, 91
Silencis 2012, 91
11 d’Isabel Negra 2007, 91
11 d’Isabel Negra 2008, 92
WINE ENTHUSIAST, December 2014
De Nit, best sparkling wine of 2013
De Nit 2010
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.
11 d'Isabel Negra 08, 93 ; De Nit 10, 92; La Finca 09, 91; Silencis 11, 90
La Finca 09, 93 ; De Nit 10, 90
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.
Manuel Raventós 99, 97; La Finca 09, 93 ; L'Hereu 10, 93; Silencis 11, 92
Grandes Cavas Catalanes - De Nit
De Nit 2009 in the TOP 50 WINES OF THE WORLD OF 2012
Wine Enthusiast top 100, December 2012
DE NIT 2009 TOP 100 WINES OF THE WORLD IN 2012
Only 6 sparkling wines in the 100 wines list
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"
Des champagnes et des Autres bulles, de Guénaël Revel. De Nit 2009 entre sus Coup de Coeur. La Finca 2007 segunda mejor puntuación "les autres bulles" de la guía.
De Nit 2010, 7,25/10; La Finca 2009, 8/10
18 Generations of Winemakers on the same vineyard: Raventós i Blanc
Enoteca Personal MR 1998, 96 puntos; Enoteca Personal MR 1999, 95 puntos; Enteca Personal MR 2000, 95 puntos; Magnum La Finca, 92 puntos
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
Robert Parker 2012: De Nit 93 puntos, mejor puntuación / valor de la lista de Neal Martin
"Who needs champagne when a cava can be as good as this? Neal Martin
De Nit 2009 93 points“The outstanding 2009 De Nit (rose) has an almost hypnotic, perfect pale hue that isworth the price alone! A blend of classic Cava varieties with 5% Monastrell, it issourced from 30- to 40-year-old vines from the estate. The nose is very subtle and verypretty with traces of rosewater, fish scale and Morello cherries, all beautifully definedand drawing you in. The palate is crisp and tense on the entry: a minimalist rose cavethat is based on freshness and poise rather than delivering fruit intensity. It is adelicate, very pretty, harmonious Cava rose that is sensual and alluring. Who needsChampagne when Cava can be as good as this? Drink now-2015+ ”
"WHO NEEDS CHAMPAGNE WHEN A CAVA CAN BE AS GOOD AS THIS? NEAL MARTIN"
“The outstanding 2009 De Nit (rose) has an almost hypnotic, perfect pale hue that isworth the price alone! A blend of classic Cava varieties with 5% Monastrell, it issourced from 30- to 40-year-old vines from the estate. The nose is very subtle and verypretty with traces of rosewater, fish scale and Morello cherries, all beautifully definedand drawing you in. The palate is crisp and tense on the entry: a minimalist rose cavethat is based on freshness and poise rather than delivering fruit intensity. It is adelicate, very pretty, harmonious Cava rose that is sensual and alluring. Who needsChampagne when Cava can be as good as this? Drink now-2015+ ”
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.
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
"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.
La revista de Hong Kong, destaca nuestros cavas Reserva Brut y De Nit
El diario The Gazette destaca nuestro espumoso Reserva Brut
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.
El Top de las grandes cavas españolas.
Una selección de diez espumosos nacionales de gran calidad entre los que destaca el espumoso Manuel Raventós
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
Robert Parker Rating
Reserva Brut 2008, 90 points
De Nit 2008, 91 points
Steven Spurrier recommends a cava from Raventós i Blanc, Gran Reserva de la Finca 2006.“It stands out for its pleasant aroma of lemon and white flowers in the nose, very tasty with light mineral touches. Perfect to accompany any meal. It is recommended to be drunk between 2011 and 2015”.
Manuel Raventós 1998, 94. Manuel Raventós 2002, 93. De Nit 2008, 90.Magnum La Finca 2005, 92.Silencis 2009, 92.Montserrat Blanc 2009, 91.11 d'Isabel Negra 2007, 93.11 d'Isabel Negra 2006, 91.
Manuel Raventós 2003, 97. La Finca 2005, 94.Elisabet Raventós 2005, 93.Silencis 2009, 90.
The section LO M+S DESTACADO, by Guillermo Neffke, presents the wine 11 d’Isabel Negra 2007, from Raventós i Blanc, made entirely with grapes from the winery estate.“A veritable declaration of intentions by Pepe Raventós, a commitment to quality high-end wines, working his own vineyards and taking full advantage of the possibilities of the estate.”
Manuel Raventós 2003, 92. Elisabet Raventós 2005, 92. La Finca 2005, 91. De Nit 2007, 9.11 d'Isabel Negra 2007, 93.Silencis 2009, 90.
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.
Best sparkler Manuel Raventós 2003.Manuel Raventós 2003, a winner in the sparkling wines category at the 1st national wine press awards, 2010.The Spanish wine writers and journalists’ association (AEPEV) gave an award to Elisabet Raventós 2004 cava (D.O. Cava) in the sparkling wines category at the 2nd national wine press awards, 2010. These awards are to be presented on 27th March at the monastery of San Clodio, in Orense, Spain, in the presence of various representatives of the Galician authorities, the president of the Spanish academy of gastronomy, Rafael Anso...Raventós i Blanc received also the award of best rose wine, with La Rosa 2009.Only three spanish wineries has two awards: Vega Sicilia, Marqués de Riscal and Raventós i Blanc.
Cupatges magazine, in its section “Aparador de cavas”, highlights Manuel Raventós 2003 from Raventós i Blanc as a special designer cava, with very long ageing. After a painstaking manual harvest and slow pressing at low pressures, the must undergoes alcoholic fermentation in small stainless steel vats, with each plot kept separate. The cava is aged for 7 years in the bottle in a horizontal position, before manual clarification in racks. This cava was brought into being in 1991 by Manuel Raventós.
“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.
The section The best wines from Spain offers a tasting of Spanish products in English, to provide a more general overview. Among these wines is Silencis 2009 from Raventós i Blanc, a white wine with an intense nose and fruity aromas. In the mouth it is crisp, with fruity notes, with a certain bittersweet character and excellent structure. Fairly crisp and with a spicy touch at the end.
“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.
Andrew Jefford, in an article devoted to Catalan cavas, highlights Manuel Raventós cava, from Raventós i Blanc. He refers to Raventós i Blanc as one of the wineries with the best cavas, among them Manuel Raventós, a product made using the grape varieties from El Clos del Serral plot, a city cava with an air of crispness.
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”.
La Finca 2003, 91 points.L’Hereu, 90 points.Top rating by Robert Parker for a cava. “These are two of the best cavas on the long list of Spanish wines I have tasted, as well as being among the best value for money .” Robert Parker. Robert Parker rating system. 90-95: Extraordinary wines, of exceptional complexity and character. In a word, they are fabulous wines.
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.
Joshua Greene, a critic of Italian wines and Spanish cavas, rates L’Hereu Reserva Brut cava from Raventós i Blanc as exceptional, giving it 92 points. He describes it as an opulent cava, with mineral notes and a discreet touch of citrus fruits such as lime. Its dark tones at the finish give it a wild, profound touch.
La Etiqueta magazine, in its section “La Enoteca especial de Marca”, highlights Silencis 2009 wine from Raventós i Blanc.“Very pleasant, very fine in the nose, with aromas of bitter citrus, henna and smoky and mineral notes. Fat in the mouth, well-structured, with excellent acidity. Hints of spices and nuts in the aftertaste. A very interesting wine”.
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.
Raventós i Blanc, best sparkler.Manuel Raventós 2002 and Hereu from Raventós i Blanc in Wine Spectator, June 2010.Wine Spectator magazine highlights Manuel Raventós 2002 cava, with the highest score ever earned by a cava in this publication. It describes it as a cava with a rich range of flavours set in a light body with features of its own which make it a truly elegant cava.
Cupatges magazine recommends De Nit 2007 and Silencis 2009, from Raventós i Blanc. “A clean, pure aroma which gradually reveals citrus aromas recalling white fruit, strawberry and a touch of blackcurrant. This is a dynamic, elegant cava which begs to be tasted to discover its potential and enjoy a texture packed with crispness and sensuality. Silencis 2009, made with 100% Xarel·lo grapes, is a local, modern wine. It offers earthy but mature notes, and a pleasant touch of aniseed which brings out the subtlety of a Xarel·lo which has been very well cared for on the vine. The palate is dynamic and potent. A compact but fat wine which evidences efforts to achieve quality.”
“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.
In the section "Los mejores vinos" of Vino + Gastronomia magazine, just three hundred products were chosen out of thousands. A wine yearbook which includes the cream of the Spanish market today. Second place among sparkling wines went to Manuel Raventós 2002 cava from Raventós i Blanc, with 91 points.
Wine Spectator magazine highlights Manuel Raventós 2002 cava, with the highest score ever earned by a cava in this publication.It describes it as a cava with a rich range of flavours set in a light body with features of its own which make it a truly elegant cava.
Raventós i Blanc backs the plan proposed by the Penedès wine denomination to foster the specific character of the region’s white wines by relying on xarel·lo, the local variety and almost the only one used in this area. Silencis 2009 from Raventós i Blanc is a fine example of this.
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.
Jordi Melendo, en el apartado El Tast, del diario el 3 de Vuit, presenta el vino Silencis 2009, como un vino de alta calidad, que sabe expresar el lugar del que proceden.
“En el trabajo de la viña se aplica el máximo esfuerzo, siguiendo la filosofía de esta bodega, que es aquí donde está el secreto para conseguir vinos de alta calidad y que expresen el lugar del que proceden. Fermentación separada en depósitos de acero inoxidable y crianza sobre las lías en barrica de roble francés. En la cata encontramos un vino de color amarillo paja, brillante. Aromas de fruta madura, entre los que destaca la pera, con un agradable toque de anís que nos acerca a la sutilidad del xarel·lo. En boca, es potente, sabroso, graso, con cierta mineralidad, con una equilibrada acidez y buena conjunción”.
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.”
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.
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.
Manuel Raventós 2002 among the winners at the 2009 Elmundovino.com prizes.
Raventós i Blanc earns the highest rating for a cava from the prestigious magazine International Wine Cellar, edited by the leading journalist Stephen Tanzer.
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.
De Nit, 92 points.L’Hereu, 92 points.Top rating by Stephen Tanzer’s International Wine Cellar for a cava.92 Tanzer points for Raventós i Blanc L’Hereu 2007 cava and for Raventós i Blanc De Nit 2007 cava.The respected international publication Wine Cellar, edited by the prestigious wine journalist and critic Stephan Tanzer, gives Raventós i Blanc the highest rating ever for a cava from this magazine.The critic Josh Reynolds of International Wine Cellar published his tasting notes in the 10th February 2010 issue.
The prestigious magazine Wine International Cellar, directed by Stephen Tanzer, has given Raventos i Blanc its maximum scores for a cava. February 2010.Josh Raynolds just published his reviews in the latest IWC and the 2007 L’Hereu and L’Hereu de Nit were the top rated Cavas in the entire tasting, both with 92 point scores.92 for Hereu de Raventós i Blanc 2007.92 for Raventós i Blanc de Nit 2007. The journalist Josh Raynols at International Wine Cellar has published its tasting notes on February 10.
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.
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.
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.
Manuel Raventós cava, the winery’s prestige cuvée, wins best cava award.Manuel Raventós 2001 cava won first prize for a Spanish cava at the 7th Madrid Fusión international gastronomy summit held in Madrid on 20th, 21st and 22nd January.Madrid Fusión is the meeting place for professionals from the world of gastronomy and wine, as well as journalists from Spain and abroad, and is one of the essential dates in the wine competition organised by the Spanish union of wine tasters.The competition consists of three knock-out rounds. In the first two, the Spanish union of wine tasters makes a prior selection, by blind tasting, out of over 420 samples submitted from the most prestigious wineries in the country, which compete in four categories: white wines, red wines, sparkling wines and fortified and liqueur wines.The ten best wines in each category go into the finals, where they are assessed, again by blind tasting, by ten experts: four members of the Spanish union of wine tasters plus six international specialists.Manuel Raventós Gran Reserva Personal cava was born in the year 1991. After ten years making this sparkling wine, Manuel Raventós realised that the best wines always came from two specific plots on the Raventós estate. On this basis he made this unique cava which is born of the two landmark plots on the Raventós i Blanc estate: El Mirador and La Creueta del Coll.
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.”
The “Vins i Licors” section of the daily newspaper Avui recommends two products, one of them Rosa 2008 from Raventós i Blanc.
“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.”
Best Sparkler Manuel Raventós 2002.Manuel Raventós 2002 cava among the winners at the Elmundovino.com 2009 awards.Manuel Raventós 2002 cava has earned a special commendation at the Elmundovino.com awards, presented on 19th January in Madrid, during the celebration of the Metrópoli gala.Victor de la Serna, on presenting the diploma, stressed the similarity of Manuel Raventós cava “to the great champagnes”, though without trying to imitate them, he added. Manuel Raventós cava was born in the year 1991. After ten years making this sparkling wine, Manuel Raventós realised that the best wines always came from two specific plots on the Raventós i Blanc estate. On the basis of this he produced this unique cava with grapes from the two landmark plots on the Raventós i Blanc estate: El Mirador and La Creueta de Coll. Manuel Raventós 2002 cava is a select single-estate cava made from two grape varieties: Xarel.lo and Parellada, aged for 7 years in the bottle in the Raventós i Blanc cellars.
Manuel Raventós, 97.Gran Reserva de la Finca 2004, 91.Montserrat Blanc 2008, 88.Silencis 2008, 82.Raventós i Blanc de Nit 2006, 88.L’Hereu de Raventós i Blanc 2006, 87.
Magnum Gran Reserva de la Finca 2004, 92.Manuel Raventós 2001, 90.L’Hereu de Nit 2006, 90.L’Hereu de Raventós i Blanc 2006, 90.Elisabet Raventós 2003, 87.Silencis 2008, 91.Montserrat Blanc 2007, 87.Perfum 2008, 87.Isabel Negra 2005, 88.La Rosa 2008, 85.
Manuel Raventós 2002, 92.Elisabet Raventós 2004, 92.Gran Reserva de la Finca 2004, 92.Raventós i Blanc de Nit 2006, 91.
Manuel Raventós 2002, 90.
The easy guide to the best wine.100 wine recommendations.L’Hereu Raventós i Blanc 2007.
Manuel Raventós 2001.
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.
A restaurateur by vocation, Francisco Patón, is Food and Drink Manager at Derby Hoteles and imparts knowledge every day in the dining room of Europa Decó (Madrid). His sensitivity towards sparkling wines is revealed in every line of his heartfelt tasting notes. In his monthly wine tasting column in Esquire, he describes Manuel Raventós, the cava by Raventós i Blanc, as a product which reveals its charms gradually.
“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 section “Vins i Licors” in the “Sortim” supplement to the daily newspaper Avui, two products are recommended, one of them L’Hereu Reserva 2007 from Raventós i Blanc.In the mouth this is a crisp, tasty, fruity cava with a balanced acidity, creamy bubbles and a long finish.
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.
Manuel Raventós hands over to Lluís Magrinyà of JRS a cheque for the sum of 20,373 euros, to be used for rebuilding a school in the Katanga region of the D.R. Congo
Raventós i Blanc has managed to collect 20,373 euros to build a school in the Katanga region – currently in ruins – and make it into a place to cater for and educate 440 children in the next few years.
For more than 25 years the international organisation JRS – the Jesuit Refugee Service – has worked on programmes of support, assistance and defence of the rights of refugees and people displaced by armed conflicts and humanitarian disasters.
A Jesuit cousin of the Raventós family saw the reality of the refugee experience at first hand, taking part in one of the refugee support programmes for the process of returning to their villages and rebuilding them. As a result of this hard-hitting experience, Raventós i Blanc cavas decided to enter a programme of cooperation with the JRS and play an active part in reconstruction in the Katanga region of the DR Congo.
As part of the overall reconstruction programme run by the JRS in the region, the school in Katanga will be rebuilt to cater for and educate 440 children in the next few years.
The total cost of rebuilding the whole complex is US$85,000, of which Raventós i Blanc will be financing half out of its regular business. This dream began to come true this last Christmas, when 3 euros out of every Christmas box was given to this cause.
Today Manuel Raventós, chairman of the Raventós i Blanc winery, is to hand over to Lluís Magrinyà all the money collected during the campaign with the help of the friends and customers of Raventós i Blanc: 20,737 euros, to be used to begin reconstruction work on a school for 440 children in Katanga.
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.
It its La Bodega del Baco section Gran Reserva de la Finca 2004 cava from Raventós i Blanc is given a rating of 9.5, highlighting it as an elegant, very tasty product.
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.
Manuel Raventós: Jolie coleur dorée, brillante et vive. Ce cava exprime une belle maturité, une certaine évolution en bouteille. Nez plein, puissant mais délicat. Compact et élégant, parfait équilibre entre vinosité et fraîcheur. Un cava d’auteur (8000 bouteilles seulement) comme l’aime à présenter la cave. Frédéric Galtier.
La revista Cellier en su apartado “Sparkling wines” presenta algunos espumosos de diferentes partes del mundo, en España destaca L’Hereu Brut 2006, de Raventós i Blanc, “un cava con una sólida personalidad ideal para acompañar aperitivos”.
L’Hereu : Crisp, green fruit and fresh acidity on the nose, bone-dry palate with good fresh fruit on mid and a citrus finish. John radford.
“Las bodegas Raventós i Blanc deciden iniciar un proyecto de cooperación con JRS – Jesuit Refugee Service – y participar activamente en el programa de reconstrucción de la región de Katanca, en la R.D. Congo. El coste total de la reconstrucción total de todo el complejo es de 85.000 USD, de los que Raventós i Blanc pretende financiar la mitad a través de su actividad habitual, empezando a hacer realidad este sueño a partir de las próximas navidades: 3 euros de cada caja – obsequio de Navidad se destinarán a este proyecto, haciendo así partícipes de la acción a sus amigos y clientes”.
L’Hereu: Worth its price. Substantially tight and dry with a bitter and a bit clumsy appearance
De Nit: Un cava intrigante, Un vino con una coreografía llena de misterio. Meritxell Falgueras.
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”.
Elisabet Raventós: Their Elisabet Raventos 2001 Cava is just about the most beautiful sparkling wine I have ever tasted. The range of cava being produced and indeed the prices they can command are vast. Claire Dodd
Elisabet Raventós: Another prestigious Cava label is Raventos i Blanc. We happily sampled a bottle of their Blanc Elisabet
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
Four Lacres.Manuel Raventós 2001, Two Lacres.Elisabet Raventós 2003, One Lacre.Gran Reserva de la Finca 2003, One Lacre.
Best Sparkler Manuel Raventos 2001.“In 1986, my grand father, Josep Maria Raventos i Blanc, founded the winery which now bears his name in the middle of a 90 – hectare estate which has been in his family since 1492.Today the estate comprises 44 plots which produce a range of distinctive cavas. It’s our love or the ground beneath our feet, our land, which drives us to create our own style of cava, The Raventos i Blanc Style: With all the depth, sparkle and expressiveness of their terroir that our cavas possess”.
A part of Christmas sales will go to help rebuild a school in the Katanga region of the DR Congo.For more than 25 years the international organisation JRS – the Jesuit Refugee Service – has worked on programmes of support, assistance and defence of the rights of refugees and people displaced by armed conflicts and humanitarian disasters.A Jesuit cousin of the Raventós family saw the reality of the refugee experience at first hand, taking part in one of the refugee support programmes for the process of returning to their villages and rebuilding them. As a result of this hard-hitting experience, Raventós i Blanc cavas decided to enter a programme of cooperation with the JRS and play an active part in reconstruction in the Katanga region of the DR Congo.The Democratic Republic of the Congo has suffered more than seven years of wars, caused basically by economic interests. This is why towns, villages and settlements have been razed and their inhabitants have fled in search of safety.After the conflict, when the displaced people returned to their villages they found everything destroyed. Schools will form the basis on which children will begin to live normal lives once more, but first they have to be rebuilt.As part of the overall reconstruction programme run by the JRS in the region, the school in Katanga – currently in ruins – will be rebuilt to cater for and educate 440 children in the next few years.The total cost of rebuilding the whole complex is US$85,000, of which Raventós i Blanc aims to finance half out of its regular business, starting to make this dream come true this Christmas: 3 euros out of every Christmas box will be given to this project, so making its friends and customers participants in the scheme.Reconstruction work is to begin late next year, coordinated on the ground by professionals and volunteers of the JRS. The work should be finished in about seven months, so that classes can begin in September 2010.
Manuel Raventós 2002.The Spanish wine expert and writer Victor de la Serna has given the cava Manuel Raventos 2002 a special honour mention in the awards Elmundovino.com, the last 19 of January in Madrid. www.elmundovino.com.During the gala dinner Victor de la Serna said, at the moment he gave the award to Mr. Manuel Raventos, that this cavas was similar to many fantastic champagnes tought it did not wanted to immitate any of them.
La Finca 2003, 91 points.L’Hereu, 90 points.Top rating by Robert Parker for a cava“These are two of the best cavas on the long list of Spanish wines I have tasted, as well as being among the best value for money .” Robert Parker. Robert Parker rating system. 90-95. Extraordinary wines, of exceptional complexity and character. In a word, they are fabulous wines.
La Finca 2003, 91 points.L’Hereu, 90 points.The Wine Advocate nº 176 (April 2008). Robert Parker rating system. 90-95. Extraordinary wines, of exceptional complexity and character. In a word, they are fabulous wines. “These are two of the best cavas on the long list of Spanish wines I have tasted, as well as being among the best value for money .” Robert Parker.