Textures de Pedra


This is the combination of three local black grape varieties: Xarel·lo vermell, Bastard Negre and Sumoll. Textures de Pedra is a vin gris concentrated on the palate and with a great potential for ageing.
Textures de Pedra

Stony soils

Maximum expression of the Mediterranean varieties, the Penedès climate and a stony soil, and the result of long ageing on the lees.

Textures de Pedra is named after its vineyard of origin, the Vinya Més Alta, situated at the top of the Turó del Serral, the highest point on our estate, where the soils are stony. The geology of these plots means that the vines' roots have to reach down to deeper layers in order to find water (the soil is fresher), and this produces grapes that favour the creation of more concentrated wines, with more structure.

Bastard negre

Bastard negre is a native variety recently discovered on our estate. Up to summer 2015, it was identified as Monestrell. However, when we carried out DNA tests, it was confirmed that this was a far rarer local grape variety that was no longer used: Bastard negre. This variety tastes rustic and has high acidity levels, and is well adapted to our area. It gives Textures de Pedra strength and potency, as well as density and texture on the palate, reinforcing the golden note and giving it volume and tension.

2017 harvest

Vintage of contrasts, rainy to budbreak and difficult due to the drought until the end of the cycle. A harvest of very low production, but the plants have recovered energy for good vegetative development.

After a 2016 vintage with the lowest rainfall recorded in the last 50 years (283.5 mm) a promising autumn and winter came with 320.8 mm of rain. December and January were rather cold. March and April with 124 mm of rainfall helped the plant to have a good vegetative development. On 21 April we had a frost in which we lost 5% of production in the Plana and the Lake, but it did not affect the Noguer vineyard. Then came some tough months of drought until harvest. From early May to the beginning of the harvest it only rained on 4 days with a rainfall between 10 and 15 mm, followed by windy days.

Rain on August 8 provided the Xarel·los with energy for the end of maturation. The growing season was short, and we started the harvest earlier than ever before. We finished the estate harvest on August 30 with the Xarel·lo from the Noguer vineyard. It was healthy with concentrated, rounded wines with good acidity. The plant has recovered from the 2016 vintage and appears to be strong for the new campaign. During the agricultural year we have had a rainfall of 448 L/m2 (the average over 20 years is 525 L/m2) and the average temperature was 15.5 °C (annual average is 15.2 °C).

A harvest of contrasts; concentrated rounded wines with good acidity. The plant managed to recover from the drought of the 2016 vintage.

Interactive map of
Textures de Pedra

Bastard negreHarvested after 05 of September. Goblet-trained vines planted in 1974.
Xarel·lo vermellHarvested after 05 of September. Espalier-trained vines in 2002.
SumollHarvested after 31 of August. Goblet-trained vines planted in 1957.

Bastard negre

It is the red variety that historically predominates on the estate. It should not be confused with the Bastardo Atlàntic. The Bastard no doubt comes from the Bastardo Nero planted in Sardinia, and which spread across the Iberian Peninsula as far as La Rioja where it is known as Graciano.
Our Bastard Negre vines were planted in 1974, and the plant material is a massal selection of the estate. It is a variety that keeps the acidity well, has a low pH, and is extremely good for producing long-aged sparkling wines if it is vinified like a vin gris.

Xarel·lo vermell

A sister of the Xarel·lo variety, and one that has almost disappeared, it has a pink skin, is rustic in agriculture and ripens slowly. It maintains its acidity well and allows us to produce fresh, full-bodied, structured wines as a basis for long-aged sparkling wines.


Red native variety that almost disappeared and which we are recovering. The agricultural work is complicated. Moderately vigorous and producing a high yield, it adapts perfectly to our Mediterranean climate. Its wines generally have a low intensity of colour and are fresh and rustic. Vinified like a vin gris, they produce wines with a good structure, elegant, with a low pH and an acidity that is magnificent for long-aged sparkling wines.

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