Raventos i Blanc 2011 'Textures de Pedra' Blanc de Noirs, Conca del Riu Anoia Barcelona
Item Number: 9151
Sub Region: Catalunya
Estate Grown Wine: Yes
Vineyard Designation: La Vinya Més Alta Vineyard
Grape(s): 50 % Xarel-lo / 20% Sumoll / 20% Bastard Negre / 10% Parellada
Type: Wine - Sparkling
Bottle Size: 750 ml
Alc by Vol(%): 12
Viticulture: Practicing Biodynamic
Soil Type: Compact clays encrusted with marine fossils
Case Production: 1,000
'Textures de Pedra' is the newest vintage sparkling wine from Raventós i Blanc. The vineyard where the grapes are sourced inspires the name. At the top of the Serral hill, at the highest point of the Raventós estate, La Vinya Més Alta Vineyard enjoys a stony texture. The geology of this vineyard forces the roots of the vines to go deep in search of water, which produces grapes that allow for a wine of great concentration and great structure.
The Blend: This wine is made with local red varieties to create a Blanc de Noirs sparkling. Xarelo-lo, the great variety from Penedès, allows the wine to age slowly. Bastard Negre is a local variety that has recently been discovered on the Raventós estate (until the summer of 2010, it was identified as Monastrell. However, some DNA tests confirmed that the vines were in fact a much more unusual and rare variety called Bastard Negre). This local and old variety has high acidity and is well suited to the area. It brings strength and dynamism to ‘Textures de Pedra’ as well as density and texture on the palate. Sumoll, a native variety to Penedès, was planted on the estate before Phylloxera. It adds fantastic acidity to this sparkling.
Terroir: 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. The second layer, from 1 meter down, is where the plant meets the compact clays encrusted with marine fossils known locally as galera.
Winemaking: The grapes enter the winery by gravity. At each stage, the atmosphere is controlled by dry ice. First fermentation occurs in stainless steel tanks at a controlled temperature. Assemblage and second fermentation occurs in the bottle (méthode champenoise) with a minimum aging period of 42 months. No dosage was done. Disgorgement date is stated on the back label.