Selección Familia Raventós Brut Reserva Eco
Novelty
Ecological
P77153
Selección Familia Raventós, the traditional private selection of the Raventós family. A cava resulting from a combination of the renowned Chardonnay variety and three traditional local varieties, Xarel·lo, Macabeu and Parellada. Modernity and Tradition united in a very special, organic Cava Reserva.
A marked body and freshness
make Selección Familia Raventós
perfect as a standalone aperitif or
to accompany classics such as
shellfish, caviar, smoked salmon,
etc.It also goes well with rice
dishes, chicken and baked fish.
View
A bright, straw-yellow cava Brut with fine, persistent bubbles.
Nose
Intense aromas of pineapples and stone fruit, along with the more classical citrus and apple notes typical of the traditional varieties. There are also outstanding aromas from aging on lees (nuts, honey, toast).
Palate
In the mouth, Selección Raventós has a creamy texture and good body, with a refreshing and persistent aftertaste.In the mouth, Selección Raventós has a creamy texture and good body, with a refreshing and persistent aftertaste.
Varieties and Analysis
Yes
Contains sulfites11.5-12%
Alcohol volume (%)D.O. Cava
Designation of OriginChardonnay, Xarel·lo-Macabeo
Variety/CoupageCava
ProductYes
Suitable for vegansP77153
The Winery
The history of Codorníu is the story of 18 generations of a vine growing family. In 1872, Josep Raventós made the first bottle of cava, applying the traditional method to a blend of the grape varieties of Penedès: Macabeo, Xarel·lo and Parellada. Codorníu reflects the history, tradition, passion and expertise of a family winery with more than 450 years of history, which today continues to maintain its leading position in the production of quality wines and cavas. His cellars in Sant Sadurní d’Anoia were declared a National Historic Artistic Monument in 1976, as one of the key works of Catalan modernism, created by Puig i Cadafalch.
Elaboration - Vinification
We schedule the optimum picking time for each variety
The grapes are destemmed and pressed, and the must is collected. Select yeasts are added and the must ferments at a temperature of 15° C to 17° C (59-63° F). Once fermentation is complete, the wines are blended together. The resulting wine is bottled with the tirage liqueur in the same bottle that will reach the market. The cava is aged in our underground cellars, which are at a constant temperature of 17 °C (63 °F), where a second fermentation takes place, followed by an aging period in contact with the yeast lees. The wine spends a minimum 18 months in the cellars, where the bottles are regularly riddled. They are then disgorged, removing the sediments from second fermentation now located in the neck of the bottle, and expedition liqueur is added in an amount to match a brut dosage. Finally, the bottle is closed with a cork.
Vineyard - Viticulture
The grapes used in Selección Familia Raventós come from two very different wine areas.
The actual selection is based on quality. The Chardonnay grapes come from our own organic vineyards in Lleida, the part of the Cava designation of origin with the most continental climate. Within the new classification of the DO Cava, they come from the Comtats de Barcelona zone, Pla de Ponent subzone. They bring optimal concentration, greater body and intense fruit aromas. The grapes are harvested in early August, always at night, in order to keep them as cool as possible, thereby preserving aromas and preventing oxidation. The Xarel·lo, Macabeu and Parellada varieties come from organic vineyards selected by our viticulture and winemaking teams in the Penedés area, where all three exhibit their most authentic characteristics. They also belong to the Comtats de Barcelona zone although, in this case, the Vall d´Anoia-Foix subzone. The Mediterranean climate of this warmer region allows the grapes to ripen earlier, ensuring a good level of acidity and freshness along with citrus and floral aromas. These varieties are picked in early to mid September.
