Raventos i Blanc de Blanc

The family that invented Cava — and then walked away from it. The Raventós estate in Sant Sadurní d'Anoia has been in the same family since 1497, the longest documented winegrowing lineage in the world, and in 1872 Josep Raventós Fatjó made Spain's very first bottle-fermented sparkling wine right here. In 2012, Pepe Raventós famously left the Cava DO to found a stricter, terroir-driven appellation, Conca del Riu Anoia: single estate, native grapes, biodynamic farming. This Blanc de Blancs blends Xarel·lo, Macabeu, Parellada, and aromatic Malvasia de Sitges from the 40-year-old Vinya del Llac beside the estate's lake, aged 18 months on the lees in bottle. The drought-concentrated 2023 is bone-dry and chalky: white fruit, lime, Mediterranean herbs, and light pastry over fine bubbles and a tense, saline finish. Champagne-method seriousness at a Tuesday-night price — 92 points from both Wine Advocate and Vinous.

Wine Details:

Grapes: 50% Xarel·lo, 35% Macabeu, 10% Parellada, 5% Malvasia de Sitges

ABV: 12.25%

Region: Conca del Riu Anoia (Penedès), Catalonia, Spain — estate-grown, Vinya del Llac

Farming / Practices: Biodynamically farmed single estate; traditional method, second fermentation in bottle with 18 months on the lees, extra brut dosage (~4.5 g/l)

Producer: Raventós i Blanc, Sant Sadurní d'Anoia; family estate since 1497

Bottle Size: 750ml