Produced by Pep Raventos, whose Raventos i Blanc sparkling wines are always amongst our tastiest and most popular, this methode ancestral is slightly funky, refreshing, complex, and absolutely an original. It consists of 100% Xarel-lo, planted in a poor, calcareous parcel on the Raventos property, first planted in 1970. Farmed organically, this is a sparkler that is fermented with spontaneous yeasts, without any additions (including absolutely zero sulphur additions), and is then racked to bottles with just a bit of unfermented sugar, which then facilitates a natural secondary fermentation in bottle. The resulting wine is bone dry, cloudy in appearance, with aromas that are briny and lambic like. Scents of preserved lemons also abound. Super refreshing, a bit funky, wildly complex, and not for everyone but if well made natural wines and/or sour beers are your thing, this is - without a doubt - a must try.
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