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Raventos I Blanc Conca del Riu Anoia Brut Nature “Manuel Raventos” 2017 750ml
OUT OF STOCK
Sample image only.Please see Item description for product Information. When ordering, the item shipped will match the product listing if there are any discrepancies. Do not order solely on the label if you feel it does not match product description.
SKU 1002369
$82.08/bottle
Out of stock
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The bright golden-colored 2017 Manuel Raventós Negra has a complex nose of baked apples, spicy and nuanced. This is the personal selection that Manuel Raventós makes from the best wines each vintage to produce age-worthy wines. In 2017, which started wet and finished warm and dry, it was produced with 70% Xarel.lo and 20% Macabeo from vines that were already certified organic. It fermented in stainless steel and was kept with the lees in concrete for nine months, after which time, it was put in bottle to referment and age with lees for no less than 70 months. It has a beautiful, developed nose, obviously more oxidative but time has given it great complexity and elegance. The bubbles have integrated and shrunk in size and quantity, giving it a silky texture—texture more than anything. It only has 1.6 grams of residual sugar and finishes dry and long. It’s a wine that gives a lot of pleasure. 2,125 bottles and 158 magnums produced. It was disgorged in November 2024, the bottling date printed on the back label.
The sparkling wines of Champagne have been revered by wine drinkers for hundreds of years, and even today they maintain their reputation for excellence of flavor and character, and are consistently associated with quality, decadence, and a cause for celebration. Their unique characteristics are partly due to the careful blending of a small number of selected grape varietals, most commonly Chardonnay and Pinot Noir. These grapes, blended in fairly equal quantities, give the wines of Champagne their wonderful flavors and aromas, with the Pinot Noir offering length and backbone, and the Chardonnay varietal giving its acidity and dry, biscuity nature. It isn't unusual to sometimes see Champagne labeled as 'blanc de blanc', meaning it is made using only Chardonnay varietal grapes, or 'blanc de noir', which is made solely with Pinot Noir.
Country
Spain
Ever since the Phoenicians and Romans brought their knowledge of vine cultivation to Spanish soils, the country's culture has grown alongside wine production, with wine being a vital part of Spanish identity and Spanish traditions. Each region of Spain has a wine quite distinct from the others, and it is produced by smallholders and families as much as it is by large companies and established wineries. From the relatively mild and lush regions of La Rioja to the arid plateaus that surround Madrid, grapes are grown in abundance for the now booming Spanish wine industry, and new laws and regulations have recently been put in place to keep the country's standards high. By combining traditional practices with modern technology, Spanish wineries are continuing to produce distinctive wines of great character, flavor and aroma, with the focus shifting in recent decades to quality over quantity.
Region
Cataluna
The beautiful Spanish wine region of Catalunya has a history of viticulture which stretches back for over a thousand years, and has been influenced by a wide range of people who moved through the region, and brought their wine making skills and expertise with them. The region itself is a sizeable one, covering an area of sixty thousand hectares, and within this space there resides over two hundred individual wineries, ranging from small, independent and traditional ones to the larger, mass production bodegas known around the world. The terroir of Catalunya is varied, and ranges from being dry and arid, to more lush and green in the wetter parts of the region which are closer to the coast. This variation in terroir results in a fantastic range of grape varietals being grown, and a wide range of wine styles are produced within Catalunya.
Appellation
Cava
Cava is Spain’s flagship sparkling wine, produced under the Denominación de Origen (DO) Cava. Most comes from Catalonia’s Penedès region, though approved zones exist in other parts of Spain. The name “Cava” is legally protected within the EU, so only wines made in these areas, following strict rules, may use it.
Cava is crafted using the traditional method (método tradicional), with a second fermentation in the bottle to create its natural bubbles. Primary grapes are native varieties—Macabeo, Xarel·lo, and Parellada—though Chardonnay and Pinot Noir are also permitted. Aging requirements range from a minimum of 9 months on the lees for standard Cava to over 30 months for Cava de Paraje Calificado.
The style typically offers bright acidity, fine bubbles, and flavors of citrus, green apple, and subtle toastiness. Its versatility, from bone-dry Brut Nature to sweeter styles, makes Cava both an affordable everyday sparkler and a worthy celebratory wine.
WA95pts
Wine Advocate
The bright golden-colored 2017 Manuel Raventós Negra has a complex nose of baked apples, spicy and nuanced. This is the personal selection that Manuel Raventós makes from the best wines each vintage to produce age-worthy wines. In 2017, which started wet and finished warm and dry, it was produced with 70% Xarel.lo and 20% Macabeo from vines that were already certified organic. It fermented in stainless steel and was kept with the lees in concrete for nine months, after which time, it was put in bottle to referment and age with lees for no less than 70 months. It has a beautiful, developed nose, obviously more oxidative but time has given it great complexity and elegance. The bubbles have integrated and shrunk in size and quantity, giving it a silky texture—texture more than anything. It only has 1.6 grams of residual sugar and finishes dry and long. It's a wine that gives a lot of pleasure. 2,125 bottles and 158 magnums produced. It was disgorged in November 2024, the bottling date printed on the back label.
Winery Notes
Rated 94 - Every year Pepe Raventos' father selects his favourite tanks for this blend. The result is a little more 'old-school' in style, with a fine ageing character of nuts, pine and roasted nectarine, held in tension by bright grapefruit and herbs on the palate. It's sapid, narrow and raspingly moreish-- a fine vintage for this cuvee. - Tim Atkin
WS93pts
Wine Spectator
An expressive, finely meshed sparkler, sculpted by vivid lemon peel acidity and a subtle streak of salinity. Offers flavors of baked plum and chopped almond, with richer hints of marzipan, macerated peach, licorice and candied ginger carried on the luxurious, satiny mousse. Xarel-lo and Macabeo. Disgorged March 2024. Drink now through 2032. 250 cases made, 110 cases imported.
