Raventós i Blanc is a claim to a land; a commitment to the land. Today this historic estate is a world reference point for its sustainable viticulture methods.

For lovers of rosé, no other sparkling wine can compete with our pale and elegant De Nit; the classic coupage with that touch of Monastrell that gives it complexity and colour; without losing its freshness.

A fresh, balanced and mineral sparkling wine; slightly painted.

This is the essence of our De Nit, which, with years of work on the estate, has become the benchmark for rosés in our country.

Single varietal xarel·lo from Vinya del Llac made with minimal intervention. The 2024 vintage has been one of slow ripening, due to the drought accumulated in the last three years; with low yields (3,500 kg/ha), but which has left us with a grape of great health, such as the xarel-lo with which we make this wine, which has shown great balance and acidity.

Ciutat Nua 2024 shows the intense character of the xarel·lo, with notes of Mediterranean herbs, citrus fruit and aniseed. The palate is pleasant, structured and with a slight bitter touch characteristic of the variety.

This new red is a blend of Garnatxa and Sumoll. Purely Mediterranean black wine, with these two traditional varieties of our climate and the Montmell mountain range; vinified with the minimum of intervention.

The Sumoll, a variety that has almost disappeared and which we are recovering, gives us freshness, roughness and aromatic complexity of wild fruit and aromas of Mediterranean plants. The red Garnatxa, gives it finesse, elegance, delicacy and fruitiness.

 A young, fine, complex, elegant and fresh.

Vins Pepe Raventós are the fruit of his passion for viticulture and the selection of native varieties in unique and singular soils that give these wines breadth and complexity.

Xarel·lo de la Vinya del Noguer Alt, located above the Mas del Serral; the vines on this plot are almost 50 years old and the soils are calcareous

100% Xarel·lo variety. Vineyard planted in calcareous soil, with clay texture in 1970. Wine fermented in cement and ceramics. 1780 bottles.