Personal selection by Manuel Raventós of the best wines of the vintage.
With a northerly orientation, the Clos del Serral plot is located between the lake and the wood of El Serral. The vines, planted on a slope in 1954, are goblet-trained with individual stakes. Our unique microclimate favours long cycles, producing balanced ripening which is ideal for making long-ageing sparkling wines.
The limestone soils of the estate, located in the valley of the River Anoia, date from the oldest era of the Penedès depression, 16 million years ago, when the Mediterranean flooded this valley. Over the centuries, the River Anoia has carved out its course, and this is the only area of the Penedès region where these soils occur, with a large quantity of marine fossils from tropical climates. 0-100 cm: topsoil of fresh, soft red clays with medium porosity. Dense rooting, mainly horizontal. Contains 10 % of limestone cobbles. A soil that favours tension in ripening of the Xarel.lo grape. 100-160 cm: stony, compact topsoil down to the bedrock. Dry soil with 50 % limestone cobbles which characterise a hot structure with weaker rooting. A soil that favours achieving volume and structure in the ripening of the Xarel.lo grape.
A relatively warm winter, rain in spring and a mild summer led to powerful fruiting of the vines. The scarcity of water in the summer caused hydric stress which advanced the cycle by a week compared to other years. Finally, the rains of early August helped the plants to continue ripening calmly until the harvest.
With an average temperature of 14.5 ºC (annual average of 15.3 ºC), the year was characterised by a very low rainfall of 365 mm (annual average 520 mm), causing a reduction in yield of 15%.
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. Assemblage and second fermentation in the bottle with a minimum ageing period of 5 years in a horizontal position. Disgorging date stated on the back label. 5.230 bottles.
|Winery||Raventós i Blanc|
|Location||Sant Sadurní d'Anoia|
|Denomination of Origin||D.O. Conca del Riu Anoia|
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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