At Raventós i Blanc we continue to be faithful to our ancestors' traditions in the 21st century. We respect native varieties that are perfectly adapted to our climate and we cultivate them on small plots.

Interactive map of the varieties on our Estate

Xarel·loHarvested from 12 September. Vines trained using the espalier system in 2002.
Xarel·lo vermellHarvested from 14 September. Vines trained using the espalier system in 2002.
SumollHarvested from 10 October. Vines trained using the gobelet system in 2002.
ParelladaHarvested from 10 October. Vines trained using the gobelet system in 1957.
MacabeuHarvested from 6 September. Vines trained using the espalier system in 1994.
MonastrellHarvested from 10 September. Vines trained using the gobelet system in 1974.
Bastard negreHarvested from 10 September. Vines trained using the gobelet system in 1974.
Malvasia de Sitges


Native variety that is planted on 50% of the entire estate. It is the first to bud, has the longest cycle of all our varieties, and at the harvest has the best sugar-acidity-intensity balance. It is our seal of identity, the variety that allows the long ageing of our sparkling wines, due to its good agricultural performance and its aromatic and taste potential.

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.


Moderately vigorous, rustic but at the same time sensitive to rain during the ripening period. The white harvest always ends with this variety. Native variety well-adapted to the high parts of the Penedès. The Parellada on our estate gives a touch of delicacy to our sparkling wines.


Delicate, very versatile variety that needs extremely precise winegrowing in order to achieve the best expression. With a short cycle, it is the first variety to be harvested on the estate. Depending on its location on the estate, this same variety can produce two totally different expressions due to the orientation, the soil and the plant material.


Mediterranean red, late-budding variety, which is sensitive to fungal diseases. Since 2006, we have used it in the De Nit coupage, to which it adds an aromatic complexity, silkiness and structure in the mouth, as well as an elegant touch of colour.

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.

Malvasia de Sitges

Almost extinct native variety that we are recovering. It is a vigorous variety, sensitive to fungi such as powdery mildew and low production gives us grapes with full ripening with a high natural acidity, high sugar potential, very aromatic and volume. The persistent acidity and volume in clay soils gives us freshness, complexity and volume in our sparkling wines.

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