2021 Raventós i Blanc, Conca del Riu Anoia, de Nit (RT94) This Extra Brut bottling, crafted using champenois methode, does not declare a dosage level. An incredible, overperforming Rose, it reveals a pale terracotta hue as elegant, deft notes of wild alpine strawberries, apple blossom, orange zest, chalk dust and hints of sea mist gently rise from the stem. The palate is fresh, clean and pure as the driven snow delivering finesse-driven fruit and acidity that serves to punctuate the mouthfeel. The 2021 de Nit is another superb vintage of this overachieving sparkling rose, which I consider to be among the very finest values in today’s growing world of Spanish sparkling wines. Drink now-2031 Tasted November 2024
This is a not to be missed value and a Rick Thompson Wine Hot Pick! Available in the US market in the low-$20s to low $30s price range, this is a total steal! Buy, buy, BUY!
Raventós i Blanc wines departed from their former designation as Cava in 2012 and created their own DO titled “Conca del Riu Anoia”, which is the name of a small geographical area in the Anoia River Basin. It is located between the Catalan Pre-Coastal and Coastal Ranges, about 20 miles northwest of coastal Barcelona. The wines are defined by 4 principal requirements: 1. 100% native varieties, 2. exclusive use of Certified Organic/practicing Biodynamic viticultural methods, 3. exclusive use of only Estate grown fruit, 4. aging for a minimum of 18 months on lees.
In 2021 the de Nit bottling is a blend of 50% Xarello, 30% Macabeu, 15% Parellada, 5% Monastrell including some vines that were planted as long ago as 1969. Raventós is committed to being a 100% biodynamic estate and the wines are certified organic with all fruit grown using practicing biodynamic techniques. This is a large production wine with over 230,000 bottles produced and the quality to scale of this winery is impressive. After a gentle press, the Macabeu and Parellada are vinified separately, while the Xarello and Monastrell are pressed together. There is no Malolactic during fermentation in stainless, and the juice is finally blended, bottled and finally racked on lees for 18 months, where it is giro-pallet riddled. No dosage level is declared, but you can assume it’s low given its Extra Brut status.
