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Tasting Notes
Raventos blanc de blancs is a light to medium bodied Spanish sparkling wine offering a refreshing mix of green apple, lemon, and linger minerality at the finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
12%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Macabeo, also known as Viura, is a white grape variety widely planted in Spain, especially in Rioja and Catalonia. It produces fresh, medium-bodied wines with flavors of citrus, apple, and floral notes. Macabeo is often used in blends for Cava and other sparkling wines, as well as still wines.
Raventós i Blanc has a storied winemaking history in Spain, dating back over 500 years and has belonged to the Raventós family since 1497. In fact, in 1872 Josep Raventós Fatjó made the first bottle-fermented wine in Spain, using grapes harvested from the estate.
The traditions established over the years still ring true today, where the Raventos family focuses on terroir and authenticity, seeking the truest representation of the soil, climate, and grape varieties. The resulting mineral-driven, complex sparkling wines are uniquely Raventos.
In November 2012, the Raventos family decided to leave the DO Cava and create their own appellation, Conca del Riu Anoia. That decision is indicative of the special nature and respect for the terroir that is singularly represented at this 300 acre estate.
Lemon
Green Apple
Mineral
Sparkling
