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We recommend moderate and responsible consumption
“Looking for colour, I found Monestrell from the western part of the Serral hill, which provides complexity without losing freshness” - Pepe Raventós
2023
Drought and grape quality are the main protagonists.
From October 1, 2022 to the end of the harvest, 232 mm of water have been recorded, although the average figure for the last decade is 500 mm. Also noteworthy is the increase in temperature, which is 16ºC, 0.8ºC higher than the average of the last ten years. The result is a three-year period of drought with consequences for the entire crop, which has led to a reduction in the harvest of between 40% and 60% in the estate. Xarel-lo and Sumoll, varieties native to the Penedès, are the ones that have best withstood the high temperatures and lack of water. On the other hand, varieties such as Parellada and Macabeo are suffering more from the drought and the harvest has been reduced by up to 60% compared to 2022. This vintage may remind us of 2016, which was very dry, with great health and grapes with very concentrated sugars and acidity.
Extremely dry vintage and great grape quality. The earliest harvest ever held at the estate.
MONESTRELL PLOT
The vines of the Barbera, Plana and Viader plots have deep soil with a clay loam texture, which provides us with freshness and elegance. The Monestrell plot, situated on the terraces on Serral hill, marks the De Nitsparkling wine with its personality.
50% Xarel·lo: Goblet and Espaliertrained vines between 1974 and 1990.
34% Macabeu: Goblet and Espalier-trained vines between 1982 and 2000.
9% Parellada: Goblet-trained vines in 1969 and 1989.
9% Monastrell: Goblet-trained vines in 1974.
Biodynamic viticulture. Vineyards with spontaneous plant cover, which fosters biodiversity, fertility and life in the soil. We apply manure that comes from our animals and is composted during the winter. We adopt the gobelet short pruning system. Plant infusions are used as phytotherapy to minimise the use of copper and sulphur. The European grapevine moth (Lobesia botrana) is controlled by sexual confusion. Control of berries and ripening before the harvest. Manual harvest.
Gravity-led grape reception system at the winery. At each stage, the atmosphere is controlled with dry ice. Slow, lowpressure pressing. Static settling at low temperatures. First fermentation in stainless steel vats at a controlled temperature, separating varieties and soil types, blending, second fermentation in the bottle and minimum ageing of 18 months with the lees in the bottles. We do not add expedition liquor. The disgorging date is indicated on the back label.
We have a millenary wine history; an estate that since 1497 belongs to the Raventós family, and where in 1872 the first Catalan champagne was produced. Probably one of the longest winemaking traditions in the world.
Pioneer and world reference point for its sustainable viticulture methods. Today it is an agricultural organism: 90H planted with 50Ha of vineyards, 10ha of cereals, olive and almond trees; forests, a lake and two hills that mark our microclimate. We are a farm with animals; sheep and goats that graze the vineyards and help to regenerate the soles and create the compound by the soles. The horses work the vineyard according to ancestral methods
The winery is located in the middle of the estate. And the family lives on the estate. Sustainable, self-sufficient and lively farm. Certified organic in 2009 by CCPAE and biodynamic by Demeter since 2013.
As a member of Club 1497 you will have three exclusive fixed shipments, access to limited editions and you will be able to participate in special meetings and tastings.
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