Raventós i Blanc
2016 Manuel Raventos
A personal selection by Manuel Raventós of the best wines of the vintage.
BLEND |75% Xarel·lo & 25% Macabeu
VINEYARDS | Grapes from the areas surrounding the Serral hill with several types of soils on a carbonate substrate of marine origin with a large amount of fossils.
WINEMAKING | Made in the traditional method. Vinification done separately by variety and soil type in stainless steel tanks followed by blending and secondary fermentation in bottle, aged for a minimum of 70 months. Zero Dosage.
PRESS | 95 WA
“The bright golden colored 2016 Manuel Raventós Negra—the personal selection that Manuel Raventós makes from the best wines each vintage with the idea to produce an age-worthy wine—was produced with 75% Xarel.lo and 25% Macabeo, fermented in stainless steel and kept with the lees in concrete for six months. It was put in bottle to referment with Champagne yeasts and matured there with the lees for 70 months. It has 12.5% alcohol, a pH of 3.02, 7.6 grams of tartaric acid and 1.6 grams of sugar. It has an expressive nose of pine needles, resin, aromatic herbs and a nutty touch. It's eminently Mediterranean, aromatic and fresh, elegant and subtle. The palate has lots of energy, pungent flavors and great depth and length. 2016 was a surprise; it was warm and dry, and Xarel.lo concentrated the flavors and acidity, which marks the wine quite a lot.” - Luis Gutierrez
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