Innovating through the Monastrell variety which brings complexity and elegance in colour, maintaining the usual freshness and concentration of our sparkling wines.
The soils on the estate are calcareous and date back to the oldest period of the Penedès depression some 16 million years ago.The first layer comprises roots of up to 1 meter that live in the clay along with nutrients, organic matter and water. Second layer, from 1 meter down. This is where the plant meets the compact clays known locally as galera. Calcareous base rock encrusted with marine fossils.
The large number of marine fossils that characterize the structure and composition of these soils are the main source of the typical salinity and minerality of the wines from our estate.
The vineyards of La Plana, facing north and La Barbera, facing south, with deep soils with a light loamy texture that give us freshness and elegance. And the Monastrell plot on the lower terraces of the El Serral hillside which defines the personality of De Nit.
Autumn and winter was a period with contrasting weather conditions. A warm and rainy winter; we accumulated 186 L/m2 of rain, which was very important for filling the water capacity of the soil. The months covering the plant growth period were warm and dry. August began with maximum temperatures over 35 ºC and a growth cycle with very little water. The 2012 harvest has resulted in low production levels but very high quality, with good balances for our sparkling wines and excellent health.
The crop year saw a low precipitation level of 486 L/m2 and the average temperature was 15.2 ºC with extreme maximum and minimum temperatures.
Biodynamic viticulture. A vineyard with spontaneous vegetation coverage which affords biodiversity, fertility and gives the soil a lot of life. We add manure from our animals, composted in the winter. We perform a short goblet pruning.
Use of plants and herbal infusions to minimize the use of copper and sulphur. Control of Lobesia Botrana by means of sexual confusion. Testing of fruit and maturation controls before the harvest. Manual harvest.
The grapes enter the winery by gravity. At each stage, the atmosphere is controlled by dry ice. Slow pressing at low pressures. Static sedimentation at low temperatures. First fermentation in stainless steel tanks at a controlled temperature, separating varieties and soil types. Assemblage and second fermentation in the bottle with a minimum ageing period of 18th months in a horizontal position. Disgorging date stated on the back label.
|Winery||Raventós i Blanc|
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Chardonnay, Macabeu, Parellada, Xarel·lo|
|Denomination of Origin||D.O. Conca del Riu Anoia|
|Aging||Mínimum of 18 months|
Una de las más largas tradiciones vitivinícolas documentadas en manos de la misma familia, en el mundo. Finca familiar desde 1497; 21 generaciones trabajando la misma finca.
Conca del riu Anoia, el nombre de una zona geográfica con unas características comunes: una historia vitícola milenaria; historia geológica de formación de suelos; variedades autóctonas; clima del Penedés oriental. Vinos sinceros fruto de una finca, de unos suelos, un clima y unas uvas locales.
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