Raventós i Blanc, Cava Rosé de Nit - 2017
Item # 27048
750mL
You Save 5%
$263.88
$250.69/ Case of 12
Production Methods
Organic
Organic
Biodynamic
Wine made from grapes grown organically using natural composting techniques and special preparations of herbal sprays while following the astronomical calendar.
Tasting Notes
An intriguing rosé that conceals the soul of a white wine in its purity and transparence. A splash of Monastrell imparts a special complexity and elegance to Raventós cuvée de Nit, though the classic mineral freshness of this revered Cava house is untouched. A wonderful selection for special occasions with delicate sandwiches, sliced ham, and young cheeses. This wine is made up of the traditional Cava varieties with a touch of Monastrell. The hand-harvested grapes are assembled and secondary fermentation occurs in bottle, which rests for at least 15 months before disgorgement.
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Staff Pick Notes
This is a very pretty Spanish sparkler. Gentle red flowers come across on the nose and soft red fruit dances on the palate, while minerality and just enough acidity provide a sturdy backbone. They key here is the touch of Monastrell in the blend. It is the grape that allows the Xarello and Macabeo to do what they do best.
Grapes have been growing on the Raventós estate since 1496, so there is history go back up the wonderful craftmanship on display.
This is a great wine for the price. Treat yourself and drink it anytime, not just for celebrations.
- EG
Astor's Glossary of Terms
Central to the Spanish winemaking philosophy is the belief that wine should be released only when it is ready to be consumed, and not a moment before. Spanish wine law focuses squarely on this issue: the terms Crianza, Reserva and Gran Reserva are highly regulated indicators of the amount of time a wine has aged prior to its release. In Rioja, Navarra, and the Ribera del Duero (which have the...
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A Spanish synonym for the dark-skinned Mourvèdre grape.
Dry, delicious Cava is an excellent Champagne alternative. The best examples are aged on the lees (the spent yeast cells used in fermentation) and show complexity to rival that of the best Champagnes.
Growing primarily in the northeastern region of Catalonia, Xarel-lo is most famous for its role in the production of the Spanish sparkling wine known as Cava (along with Macabeo and Parellada). Xarel-lo is occasionally bottled on its own as a deliciously crisp still wine, frequently filled with notes of stone fruits and herbs.
Along with Macabeo and Xarel-lo, this is one of the three grapes that make up the traditional Cava blend. Occasionally blended with better-known varieties (e.g. Sauvignon Blanc) in delightful still whites, Parellada yields light and firmly acidic wines with pleasing floral aromas.
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