Raventos i Blanc Conca del Riu Anoia Brut Textures de Pedra 2021
When Raventós i Blanc broke with Cava in 2012 to establish their own appellation, the goal was to make sparkling wine that could speak about specific places — and Textures de Pedra is the clearest expression of that idea. Sourced entirely from the Vinya Més Alta, the highest, stoniest plot on the estate, this is a vintage cuvée built on local red grapes: Xarel·lo Vermell (a pink-skinned mutation) and the high-acid, almost Nebbiolo-like Sumoll. There's nothing else in Catalonia that tastes like it. Biodynamically farmed, hand-harvested, and aged for years on the lees, this is grower-Champagne thinking applied to a Penedès hillside.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Raventos i Blanc Conca del Riu Anoia Brut Textures de Pedra 2021
Raventos i Blanc Conca del Riu Anoia Brut Textures de Pedra 2021
When Raventós i Blanc broke with Cava in 2012 to establish their own appellation, the goal was to make sparkling wine that could speak about specific places — and Textures de Pedra is the clearest expression of that idea. Sourced entirely from the Vinya Més Alta, the highest, stoniest plot on the estate, this is a vintage cuvée built on local red grapes: Xarel·lo Vermell (a pink-skinned mutation) and the high-acid, almost Nebbiolo-like Sumoll. There's nothing else in Catalonia that tastes like it. Biodynamically farmed, hand-harvested, and aged for years on the lees, this is grower-Champagne thinking applied to a Penedès hillside.
Original: $54.99
-65%$54.99
$19.25Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
When Raventós i Blanc broke with Cava in 2012 to establish their own appellation, the goal was to make sparkling wine that could speak about specific places — and Textures de Pedra is the clearest expression of that idea. Sourced entirely from the Vinya Més Alta, the highest, stoniest plot on the estate, this is a vintage cuvée built on local red grapes: Xarel·lo Vermell (a pink-skinned mutation) and the high-acid, almost Nebbiolo-like Sumoll. There's nothing else in Catalonia that tastes like it. Biodynamically farmed, hand-harvested, and aged for years on the lees, this is grower-Champagne thinking applied to a Penedès hillside.
