Selección Familia Raventós Rosé Brut Eco

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Raventós Family Selection, the former private selection of the Raventós family. A rosé cava resulting from the combination of the renowned Pinot Noir variety and the traditional varieties Xarel-lo, Macabeo and traditional varieties Xarel-lo, Macabeo and Parellada. Modernity and Tradition united in a special, organic and reserve cava.

Bruno Colomer
Codorníu Oenologist
Excellent accompaniment for appetizers and rice dishes. Perfect with salmon and raw oily fish (in sashimi, sushi, carpaccio or tartar) or grilled, as its acidity balances the fat content of these fishes. We recommend consuming it within a year following its purchase.

Delicate pale pink color with fine and persistent bubbles. 


Fresh, balanced and with great creaminess.


Elegant aromas of red fruits and toasted bread notes from its aging on lees.

Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Cava

Designation of Origin

Macabeo, Parellada, Pinot Noir, Xarel·lo


Rosé cava



Suitable for vegans
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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 plan the optimum time for harvesting harvesting of each variety. The Pinot Noir grapes Pinot Noir grapes macerate for 3 to 4 for 3 to 4 hours during which the must during which the must acquires its characteristic pink color.

We add selected yeast selected yeast and the must ferments at ferments at a temperature of between 15° and 17° C. Once fermentation is complete, blending takes place. the coupage is carried out. The resulting wine is The resulting wine is bottled with the liqueur de tirage, in the same bottle that will the same bottle that will reach the market. to the market. The cava ages in our underground our subway cellars (at a constant constant temperature of 17 °C), where the second fermentation fermentation followed by a period of aging period of aging in contact with the yeast lees. lees of yeast. In total, the wine spends a minimum of 9 months in the cellar, after which the wine is stirred and disgorged and disgorgement, at which time the sediments deposited sediments deposited after the second fermentation sediments deposited after the second fermentation are and a quantity of expedition liqueur is dosed to determine its brut dosage. Finally, the bottle is capped definitively with a cork stopper.

Vineyard - Viticulture

The grapes used in Selección Familia Raventós are harvested in two very different winegrowing areas. 

Quality is the main criterion for the selection. The Pinot Noir grapes come from our own organic vineyards in the region with the most continental climate in the DO Cava, Lleida. Within the new classification of the D.O. Cava, they come from the Comtats de Barcelona zone, subzone Pla de Ponent. This gives an optimal concentration, greater body and intensity of fruity aromas. Harvesting takes place in mid-August and is always done at night, in order to keep the grapes as fresh as possible, preserving the aroma and avoiding oxidation. The Xarel-lo, Macabeo and Parellada varieties come from organic vineyards selected by our viticulture and enology teams in the Penedés area, where these varieties exhibit their most authentic characteristics. They also belong to the Comtats de Barcelona area, although in this case the subzone is Vall d'Anoia-Foix. The Mediterranean climate of this warmer region allows the grapes to ripen earlier, which guarantees a good level of acidity, freshness along with citrus and floral aromas. The harvest of these varieties are harvested in mid to early September.

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