Raventos i Blanc 2023 'De Nit' Reserva Rosado Extra Brut, Conca del Riu Anoia Barcelona
Item Number: 21901
UPC: 8-421478770158
Country: Spain
Region: Catalunya
Sub Region: Penedes
Appellation/AVA: Conca del Riu Anoia Barcelona
Estate Grown Wine: Yes
Vintage: 2023
Grape(s): 50% Xarel-lo / 34% Macabeu / 9% Parellada / 7% Monastrell
Type: Wine - Sparkling
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 12.15
Total Acidity: 5.6 g/L
pH: 3.09
Viticulture: Certified Biodynamic
Vintage Notes: Drought and grape quality are the main protagonists. From October 1, 2022 to the end of the harvest, 232 mm of water were been recorded, although the average figure for the last decade is 500 mm. Also noteworthy is the increase in temperature, which is 16oC, 0.8oC higher than the average of the last ten years. The result is a three-year period of drought with consequences for the entire crop, which has led to a reduction in the harvest of between 40% and 60% in the estate. Xarel-lo and Sumoll, varieties native to the Penedès, are the ones that have best withstood the high temperatures and lack of water. On the other hand, varieties such as Parellada and Macabeo are suffering more from the drought and the harvest has been reduced by up to 60% compared to 2022. This vintage may remind us of 2016, which was very dry, with great health and grapes with very concentrated sugars and acidity. Extremely dry vintage and great grape quality. The earliest harvest ever held at the estate.
Viticultural Notes: Biodynamic viticulture. Vineyards have spontaneous plant cover, which fosters biodiversity, fertility and life in the soil. They apply manure that comes from their animals and is composted during the winter. They use the Gobelet short pruning system. 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. Control of berries and ripening before the harvest. Manual harvest.
Winemaking Notes: Gravity-led grape reception system at the winery. At each stage, the atmosphere is controlled with dry ice. Slow, low- pressure pressing. Static settling at low temperatures. First fermentation in stainless steel vats at a controlled temperature, separating varieties and soil types, blending, second fermentation in the bottle and minimum aging of 18 months with the lees in the bottles. Add the base wine expedition liqueur with Eco sugars. The disgorging date is indicated on the back label.