The vineyard for this Blanc de Blancs is called Vinya del Llac and is located in northern Spain. The soil in which the vines, which are some forty years old, grow contains a high proportion of clay, gravel, limestone, and rock. This ensures sufficient water in the soil, which the plants can easily absorb. This is essential, as summers can often be hot and long. This Blanc de Blancs is made with three grape varieties: Macabeu, Xarel lo, and Parellada. Each contributes to the rich aroma and smooth flavor. But before this happens, the grapes are harvested by hand, individually inspected, and carefully transported to the Raventos press.
Once all three grapes have been harvested, they are gently pressed. Each is stored separately in steel vats so the Raventos winemaker can begin to define the blend. A meticulous job, as he is the first to give the Cava its life. Once the blend is ready, this Blanc de Blancs undergoes a bottle aging process with yeast and sugar, just like a French Champagne. The bottles are stored for at least fifteen months in Raventos's magnificent cellars. During this period, it develops its bubbles, soft aromas, and flavors.
It's simply a joy to drink, and at this price point! A dream and fervent wish of Manuel Ravento has come true. They're making cavas that were a major competitor to French Champagne. As soon as the bottle is opened, we smell a heady aroma of flowers, apple, and citrus, with a hint of smokiness and toast. The palate is equally superb, so soft and refined, with a fine mousse, freshness, citrus fruit, lovely bitters and acidity, a hint of nuts, and a touch of smoke. What class!
