Pepe Raventos

A CREAM IMPORT SELECTION
Country of Origin: Spain
Location: Sant Sadurní d'Anoia, Penedès
People: Pepe Raventós, Owner & Winemaker
Viticulture: Practicing Biodynamic

Items

Pepe Raventos 2015 Xarel-lo Espumoso Ancestral, Penedes Login WA 88 In Stock
Pepe Raventos 2017 Xarel-lo, Noguer Alt, Penedes Login WA 93 In Stock
Pepe Raventos 2014 Bastard Negre, Les Terrases del Serral, Penedes Login WA 88 <1 Case
Pepe Raventos 2015 Bastard Negre, Les Terrases del Serral, Penedes Login In Stock

In 2014, Pepe Raventós started a small project focused on making natural wines. His desire was to learn how to make wine recovering ancient winemaking techniques. The wines were vinified in the garage of his new home in the middle of the Raventós i Blanc estate in the middle of the farm.

The result? We loved them!

There are currently three wines: a 100% Xarel-lo, a 100% Xarel-lo Espumoso Ancestral, and a 100% Bastard Negre (a native Spanish red grape). All of them are unfiltered natural wines without any additives including sulfites. The still Xarel-lo comes from the Noguer Alt plot on top of the Mas del Serral. The vines on this plot are almost 50 years old. The wine is fermented in cement and clay. The Xarel-lo Ancestral is a natural sparkling wine from the Mas del Serral vineyard, which is situated outside of Pepe Raventós' kitchen. The soils have a high proportion of clay above the limestone. The wine starts the fermentation in stainless steel tanks and finishes inside the bottles just like the ancient sparkling wines. The Bastard Negre is sourced from Les Terrasses del Serral, which is on the west side of the property. The vines are over 40 years old and grown on very poor limestone soils. This wine is fermented in an open barrel.

Social Media
Instagram: @raventospepe

Media Links
Spanish Wine Lover: My Dream is to Compete on Equal Terms with Champagne

Reviews

  • Pepe Raventos 2015 Xarel-lo Espumoso Ancestral, Penedes
    The Wine Advocate
    Rating: 88 (4/27/2018)

    Compared to the 2014 I tasted next to it, the 2015 Ancestral Vinya del Mas has a lot more ripeness, less acidity and more evolution. There is also a lactic touch with some toffee notes and one degree more alcohol than the 2014. The palate is also mellower.
  • Pepe Raventos 2014 Bastard Negre, Les Terrases del Serral, Penedes
    The Wine Advocate
    Rating: 88 (4/27/2018)

    The 2014 Bastard Negre de les Terrasses del Serral is a red wine produced with Bastard Negre grapes that Pepe Raventós tells me is Graciano. It has the color to support that synonym, but the way the wine fermented in old barrels with indigenous yeasts without the addition of any oenological products, not even sulfur, and aged in used barrels (in the garage of his home) gives it a "natural" oxidative, earthy profile that certainly makes it difficult to guess the grape variety and even the region. It's quite funky and feels more about the process than the place. I often find this in reds produced the "natural" way. For fans of the style. Only 500 bottles of this were filled in the spring of 2016.
  • Pepe Raventos 2017 Xarel-lo, Noguer Alt, Penedes
    The Wine Advocate
    Rating: 93 (8/30/2019)

    I love the cloudy white 2017 Vinya del Noguer, a pure Xarello that's in line with the 2015 and is very pure, clean and precise, with no deviations. It has a fresh and tasty palate, long and elegant. These wines are produced without the addition of any oenological products, and this one reminds me of the purity of some wines from Kenjiro in the Jura but with the Mediterranean profile.