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We recommend moderate and responsible consumption
De Nit was born after the 2006 harvest, when Pepe Raventós, after years of research to create an elegant rosé, was inspired by Billecart-Salmon Rosé Champagne.
2024
Vintage of hope and recovery of life on the farm
Rainfall during the cycle was 432mm (30-year average 515mm) and the average annual temperature was 16.5ºC due to high temperatures in autumn and winter (30-year average 15.2ºC). Extremely dry and warm autumn and winter. Very wet, hopeful and long spring. Typical mild summer with no major heat waves. Patient ripening and low yielding, balanced, healthy and complex grapes.
Hopeful harvest for the recovery of our vines. Slow ripening and low production with very healthy grapes. Sumoll has been the queen variety, with a very good balance of alcohol content and acidity.
50% Xarel·lo: Goblet and Espaliertrained vines between 1974 and 1990.
30% Macabeu: Goblet and Espalier-trained vines between 1982 and 2000.
10% Parellada: Goblet-trained vines in 1969 and 1989.
10% Sumoll: 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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