Raventos i Blanc (1.5 L) 2015 'De La Finca' Conca del Riu Anoia Barcelona
Item Number: 13209
Sub Region: Penedes
Appellation/AVA: Conca del Riu Anoia Barcelona
Estate Grown Wine: Yes
Vineyard Designation: Vinya dels Fòssils
Grape(s): 50% Xarel-lo / 31% Macabeu / 19% Parellada
Type: Wine - Sparkling
Bottle Size: 1.5 L
Alc by Vol(%): 12
Viticulture: Practicing Biodynamic
Terroir Notes: De la Finca sparkling wine is made with grapes from the estate's oldest vines, planted using the gobelet system in 1964 in the Vinya dels Fòssils. Situated on the highest terraces of the River Anoia, the Vinya dels Fòssils vineyard has marine soils with a high fossil content. As a result, this unique sparkling wine has great mineral structure and salinity.
2015 Harvest Notes: This was a year defined by extreme contrasts due to the Mediterranean climate. Autumn was hot and very damp. Winter was cold with a heavy snowfall on February 4 that left up to 10 cm of snow on some parts of the estate. Spring had a cool start with a night frost on April 9 that caused 5% of the Xarel-lo buds from la Vinya dels Fòssils to freeze. All of this, combined with a low amount of rainfall between January and July, created some extreme conditions for the vegetative development; the varieties that adapted best to these conditions were Xarel·lo, Sumoll and Monastrell.
Viticulture Notes: The Raventós practice biodynamic farming. Vineyards have spontaneous plant cover, which fosters biodiversity, fertility and life in the soil. Compost from the animals on the estate is used. Plant infusions are used as phytotherapy to minimize the use of copper and sulphur. The European grapevine moth (Lobesia botrana) is controlled by sexual confusion. Harvest is manual.
Winemaking Notes: The grapes are processed using a gravity system and the pressing is slow with low pressure. At each stage, the atmosphere is controlled with dry ice. Fermentation occurs in stainless steel vats at a controlled temperature, separating varieties and soil types. The wines are blended and bottled for secondary fermentation and aging. De La Finca is aged a minimum period of three years in a horizontal position. No dosage is done. The disgorgement date is indicated on the back label.