DE NIT, RAVENTÓS I BLANC
ORIGIN: Spain, Raventós i Blanc
APPELATION: Conca del Riu Anoia
VARIETY/BLEND: 49% Xarel·lo, 34% Macabeo, 12% Parellada, 5% Monastrell
SOIL: Clayey surface of continental erosion on a carbonate substratum of marine origin with a large amount of fossils.
FERMENTATION: First fermentation in stainless tanks at controlled temperature, co-fermentation of Xarel-lo and Monastrell. Other varieties fermented separately. Blending, secondary fermentation in the bottle
AGEING: On lees 18 months
“Looking for colour, I found Monestrell from the western part of the Serral hill, which provides complexity without losing freshness” Pepe Raventós
Raventós i Blanc is a FARM, 100% Biodynamic Viticulture. They work with manure from their animals. In winter their herd of goats and sheep graze on the farm to avoid mowing. It is a self-sufficient farm with the fruit of polycultures, they obtain food for their own consumption such as oil, nuts, vegetables and food for farm animals. Minimum aging of 18 months and the combination of calcareous soils, traditional varieties and the Mediterranean climate are the key factors in obtaining fresh wines, with good acidity and great aging potential.