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£ 13.69/ btl 0.75 L
Details for Raventós i Blanc de Nit 2017
Macabeo, Xarel·lo, Parellada and Mourvèdre
Bottle size and vintage
Pepe Raventós was very clear since De Nit began to hover over his head that he would need an ink grape that would add complexity to the wine without subtracting freshness and found just what he was looking for in the monastrell grapes on the west side of the Serral hill. There, the deep soils of clay-loam texture bring freshness and elegance to the grape that marks De Nit with its personality.
The works in the vineyard are governed by biodynamic principles while the soils are covered with spontaneous vegetation. All the viticultural practices in Raventós i Blanc aim to promote biodiversity and the natural fertility of the soil, giving the vines a great liveliness that we will later find in each De Nit cup.
The entry into the cellar is made by gravity and the grapes are protected at each stage with carbonic snow. The pressing is slow and smooth, and the delicate must obtained ferments at a controlled temperature, with each soil and each variety being treated separately. After the first fermentations, the wines are assembled and bottled to carry out the second fermentation in some bottles in which they will remain for 18 months. At the time of disgorgement (always indicated on the back label), no liquor of any expedition is added, to respect the spontaneous nature of the wine.
De Nit is pale and bubbly in the glass, with a delicate pink color that fails to hide the true soul of white wine from this great sparkling wine. The character of the region, the austerity and openness of a dry and Mediterranean palate are felt on every sip. Its nose is deliciously scented, subtle and elegant, with aniseed aromas reminiscent of wild fennel, and floral hints of rose petals. The transparency of the calcareous soils and the slight bitter note of its end, probably due to the skins of the monastrell, round a tasty and balanced wine that appears in the list of preferred bubbles of any fan who has had the opportunity to taste it.
Aperitifs / Grilled squid / Roasted poultry
- Vine age:48 years
- Soil:Clay / Sandy loam
- ViewPale pink / Salmon glints
- Bouquet:Cherries / White fruit / Citrus fruits
- Mouth:Smooth / Good acidity / Well-integrated carbonic acid / Vibrant
- Optimum serving temperature:Between 8º C and 10º C
- Drinking and storing:Drink now or keep until 2020
A very good cava
A rose cava with a pleasant dryness but not acidic. It's flavour is reminiscent of rosy apples and has a decent length. A very acceptable alternative to pink champagne at a fraction of the price.by: Rafiki (24/07/2019) - Vintage 2017
The taste and consistency are excellent ,especially when consumed with food.
The taste and consistency of this sparkling wine is excellent and is especially enhanced when it is consumed with foodby: Dusan (10/10/2018) - Vintage 2016
Fantastic value and quality rose Cava
lovely sparkler, best rose cava I have tried, such a versatile drink, can be enjoyed with or without food. Gave is 5 stars in comparison with other similar wines including champagnes. It is lighter than a top champagne, but still has all the pleasure. I think that a touch of Mourvedre gives it colour and body making it a bit fuller than a typical cava.by: Paolo de Angelis (11/03/2019) - Vintage 2016
Ottimo rosè .....
...... davvero buono, tra i migliori. Non ho oituto fare a meno di cercarlo, qui, su Vivissimus, acquistarlo e farmelo spedire. Adoro i Cava, adoro i rosè, adoro lui.by: Cliente Vinissimus (19/07/2018) - Vintage 2016
Suave y con un toque diferent que le hace especial
Ideal,para las noches de verano.Maridaje perfecto tanto con pescados,arroces y carnes.I tambien con todo tipo de quesos y tabla de embutidos
Raventós i Blanc
There are few family-run wineries that can date back their wine-making traditions as far as this one can. Their ownership of 90 hectares of vineyards and woodlands located around Sant Sadurní d'Anoia can be traced back to 1497, passing intact through the hands of 18 generations. Furthermore, Josep Raventós Fatjá is accredited with producing the first Cava and using grapes from this estate in 1872. The family has had close links in the past with Cordoníu, and consequently the ...