Raventos i Blanc was founded in 1986 by Josep-Maria Raventos, a member of the Codorníu family who wished to create a small, quality-oriented winery that would stand apart from the larger wineries in the area. Today they own about 300 acres of vineyards (with a high percentage of chalk in the soil, like Champagne) planted mostly to local varieties such as Macabeo (Viura), Xarel-lo and Parellada. All three of these grapes, as well as a small portion of direct-press Monastrell, are found in this delicate, beautiful rosé bottling. This “de Nit” comes from all estate-sourced fruit within close proximity of the winery. Vines are on average 35 years of age with the oldest being planted in 1969, and they are dug into clay loam and calcareous soils with a high presence of marine fossils. Grapes are hand harvested with small buckets and fed into stainless steel vats via gravity. After fermentation, a bâtonnage regimen is implemented and the wine is bottled for second fermentation, just like Champagne’s méthode traditionnelle. The final blend for 2015 consisted of 40% Xarel-lo, 36% Macabeu, 18% Parellada, and 6% Monastrell. Coming from a small, terraced plot, this addition of Monastrell is directly pressed into the blend and gives the wines its unique character and pale pink color. Over a three-week period, each bottle was riddled by hand and after a minimum 18 months of aging, the wine was disgorged and dosed with a mere 5 grams of sugar.
By: Joe Manekin
K&L Staff Member
Raventos' De Nit rosé sparkler is back and better than ever. The winery has for several years now only used their biodynamically grown estate fruit, which is pretty impressive given the very reasonable price compared to other producers in Champagne who purchase grape from other producers. This is a delicately colored rosé, with just a hint of red fruit and structure provided by a small percentage of Monastrell. Precise, crisp, slightly tangy and salty, this is a beautiful bottle of bubbles to enjoy on its own or with grilled coho salmon steaks.
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