Conca del Riu Anoia Brut Blanc de Blancs Raventos 2023

Conca del Riu Anoia Brut Blanc de Blancs Raventos 2023

Raventos i Blanc
$28.00

Grape: Xarel-lo, Macabeu, Parellada
Vintage: 2023
Type: Sparkling

Produced from estate vineyards in the pebble-strewn Anoia River valley, this organic sparkling wine combines xarel-lo, macabeu, and parellada. The Raventós family manages these plots under strict biodynamic viticulture protocols to enhance the natural minerality of the calcareous soils. The hand-harvested grapes undergo a native yeast fermentation without commercial enhancements. Aged on fine lees for eighteen months before a zero-dosage disgorgement, it delivers a pure site-driven identity.

It shows a clear straw hue, releasing a perfumed nose of crisp green orchard fruit, fresh lemon rind, and wild fennel. On the palate, the light-to-medium body is refreshingly crisp and agile, driven by a sharp wave of maritime acidity. Flavors of fresh citrus fold into a textured mid-palate that shows a distinct element of limestone structure. A clean thread of minerality runs through the center, keeping the fluid mouthfeel balanced. It finishes completely dry, leaving a lingering, mouthwatering trace of sea salt.

Raventós i Blanc is a historic estate in the Penedès region of Spain with a documented winemaking legacy stretching back to 1497. The family is credited with pioneering the sparkling wine industry in Spain; in 1872, Josep Raventós Fatjó produced the country’s first bottle-fermented wine using indigenous grapes, effectively laying the foundation for what would become Cava. The modern iteration of the winery was founded in 1986 by Josep Maria Raventós i Blanc and his son Manuel after they left the family’s larger commercial business to focus on estate-driven quality. In 2012, the current generation led by Pepe Raventós made the pivotal decision to leave the Cava DO entirely to establish a new, more rigorous designation called Conca del Riu Anoia. This move was driven by a desire to emphasize the unique saline minerality of their limestone soils and to champion 100% indigenous varieties like Xarel·lo, Macabeu, and Parellada. Today, the estate is a leader in biodynamic viticulture, practicing a philosophy of biosynergy where animals, vines, and local flora work together in a closed ecosystem. Their wines are characterized by high acidity, structural precision, and extended lees aging, ranging from the fresh Blanc de Blancs and the pale rosé De Nit to the complex, long-aged Mas del Serral.