Raventós i Blanc

The Raventós family's role in Spanish sparkling wine begins with Josep Raventós Fatjó, who applied the méthode champenoise to native Penedès Macabeu, Xarel·lo, and Parellada at Codorníu in 1872 and produced Spain's first traditional-method sparkling wine. Codorníu itself dates to a 1551 founding by the Raventós family at Sant Sadurní d'Anoia, and the property's winery complex was expanded around 1895 under Manuel Raventós i Domènech with the Catalan Modernisme architect Josep Puig i Cadafalch; that structure was declared a National Historic-Artistic Monument in 1976. By the late 20th century the Codorníu corporate group had grown into one of Spain's largest sparkling wine operations and the family stewardship structure had become contentious. Josep Maria Raventós i Blanc (1922 to 1986), who had served as director of Codorníu from 1949 onward, sold his share of Codorníu in 1986 and on 4 March 1986 founded Raventós i Blanc with his son Manuel Raventós i Negra, keeping the best estate vineyards at Sant Sadurní d'Anoia. Josep Maria died unexpectedly on 12 March 1986, eight days after the founding; Manuel Raventós i Negra carried the new estate forward.

• Josep Raventós Fatjó produced Spain's first traditional-method sparkling wine at Codorníu in 1872 from native Macabeu, Xarel·lo, and Parellada; the Raventós family had been winegrowers at Codorníu since 1551.
• Codorníu's expanded winery complex was designed around 1895 by Catalan Modernisme architect Josep Puig i Cadafalch under Manuel Raventós i Domènech; declared a National Historic-Artistic Monument in 1976.
• Josep Maria Raventós i Blanc (1922 to 1986) served as director of Codorníu from 1949 onward; sold his share of Codorníu in 1986 and founded Raventós i Blanc on 4 March 1986 with his son Manuel Raventós i Negra.
• Josep Maria died on 12 March 1986, eight days after the founding; Manuel Raventós i Negra then guided the new estate, and his son Pepe Raventós joined in 2001 and now leads operations as the 21st generation.

The Raventós i Blanc estate is built around approximately 90 hectares of vineyard at Sant Sadurní d'Anoia in central Penedès, the historical heart of Spanish sparkling wine production roughly 50 minutes by train from Barcelona. The estate is farmed across 44 plots under organic certification by CCPAE since 2009 and biodynamic certification by Demeter since 2013, achieved under Pepe Raventós who joined the operation in 2001 and trained as an oenologist at Complutense Madrid with internships in Pouilly-Fumé under Didier Dagueneau, Saint-Aubin under Olivier Lamy, the Nahe under Harald Hexamer, and Alsace under Philippe Blanck. Plantings center on the native Penedès trio of Xarel·lo, Macabeu, and Parellada alongside Monastrell, Garnacha, and Bastard Negre for rosé and red field-blend production. Soils are calcareous with a substantial amount of marine fossils that contribute the salty mineral signature characteristic of the estate's wines; elevations climb from approximately 150 to over 250 meters across the estate parcels.

• Approximately 90 hectares of vineyard at Sant Sadurní d'Anoia across 44 plots; certified organic by CCPAE in 2009 and biodynamic by Demeter in 2013 under Pepe Raventós.
• Pepe Raventós joined the estate in 2001 after training as an oenologist at Complutense Madrid and interning under Didier Dagueneau (Pouilly-Fumé), Olivier Lamy (Saint-Aubin), Harald Hexamer (Nahe), and Philippe Blanck (Alsace).
• Plantings center on native Xarel·lo, Macabeu, and Parellada with Monastrell, Garnacha, and Bastard Negre for rosé and red bottlings; calcareous soils with substantial marine fossil content.
• Vineyards climb from approximately 150 to over 250 meters across the estate parcels; the family farms biodynamically with cover crops, integrated livestock, and biodynamic preparations.

In November 2012 Pepe Raventós led the estate out of the Cava DO, citing the appellation's failure to enforce quality standards equal to the family's history and ambition. The decision predated the larger 2019 Corpinnat exit by approximately seven years and made Raventós i Blanc the first major historical Cava house to leave the appellation. The estate established the Conca del Riu Anoia geographical designation framework based on 100% estate-owned and certified organic fruit, hand harvest, vines at least 10 years old on average with the ideal at 20 years or older, no purchased fruit, and minimum 18 months on the lees. The framework is built around the Conca del Riu Anoia, a small geographical area defined by the Anoia River basin at Sant Sadurní d'Anoia. Raventós i Blanc has bottled exclusively under the Conca del Riu Anoia name since 2013. The 2012 exit has been widely credited with accelerating the 2019 Corpinnat departure (which the estate declined to join) and the 2020 Cava DO regulatory overhaul that introduced Cava de Paraje Calificado at minimum 36 months on the lees.

• Pepe Raventós led the estate out of the Cava DO in November 2012; the first major historical Cava house to formally leave; predated the 2019 Corpinnat exit by approximately seven years.
• Conca del Riu Anoia framework: 100% estate-owned and certified organic fruit, hand harvest, vines at least 10 years old on average (ideal 20+), no purchased fruit, minimum 18 months on the lees.
• The Conca del Riu Anoia is the small geographical area defined by the Anoia River basin at Sant Sadurní d'Anoia; Raventós i Blanc has bottled exclusively under this name since 2013.
• The 2012 exit accelerated the 2019 Corpinnat departure (which Raventós i Blanc declined to join) and contributed to the 2020 Cava DO regulatory overhaul including Cava de Paraje Calificado at 36+ months on the lees.

The Raventós i Blanc range under Conca del Riu Anoia spans entry, estate, and prestige expressions. The internationally distributed De Nit Rosé is a Xarel·lo-led traditional-method sparkling rosé; recent vintages average approximately 50% Xarel·lo, 30% Macabeu, 9 to 15% Parellada, and 5 to 7% Monastrell, with vintage-by-vintage variation in the supporting varieties. Blanc de Blancs and Blanc de Nit (the white counterpart) sit alongside De Nit at entry tier. The De La Finca cuvée offers selected estate-parcel sparkling at extended lees aging. Textures de Pedra explores a single-soil expression with extended lees aging over the estate's calcareous fossil-rich foundation. The prestige Manuel Raventós Negra cuvée is named for Pepe's father (born 1944), the 1986 co-founder of Raventós i Blanc who continues as a senior figure; the wine draws from older estate parcels with extended lees aging. The apex single-vineyard Mas del Serral is bottled under Pepe Raventós's personal label Vins Pepe Raventós and sources from a 1.92-hectare parcel of Xarel·lo and Bastard Negre co-planted between 1950 and 1954 on the Clos del Serral plot; the parcel is worked by hand and by Breton horses, and the wine ages over 100 months on the lees with releases of approximately 2,400 to 2,700 bottles.

• De Nit Rosé: Xarel·lo-led traditional-method sparkling rosé; recent vintages approximately 50% Xarel·lo, 30% Macabeu, 9 to 15% Parellada, and 5 to 7% Monastrell; the estate's most internationally distributed bottling.
• Blanc de Blancs and Blanc de Nit sit at entry tier; De La Finca and Textures de Pedra extend the estate's range with parcel selection and single-soil expression at extended lees aging.
• Manuel Raventós Negra prestige cuvée named for Pepe's father (born 1944), the 1986 co-founder who continues as a senior figure; older estate parcels with extended lees aging.
• Mas del Serral: apex single-vineyard cuvée under the Vins Pepe Raventós label; 1.92-hectare Clos del Serral parcel of Xarel·lo and Bastard Negre co-planted 1950 to 1954; worked by Breton horses; over 100 months on the lees; releases of approximately 2,400 to 2,700 bottles.

Raventós i Blanc's 2012 Cava departure, biodynamic certification, and Conca del Riu Anoia framework have positioned the estate among the most internationally recognized Spanish sparkling wine producers. Mas del Serral routinely scores 95 to 97 points from major publications and trades at allocation pricing; De Nit Rosé is widely distributed across European and North American markets and is frequently cited as a benchmark Mediterranean traditional-method rosé. Pepe Raventós also operates Can Sumoi, a separate Penedès project focused on light reds and natural wines from old-vine Sumoll and other indigenous varieties, and the Vins Pepe Raventós personal label that produces Mas del Serral. The estate has been cited as the catalyst for the broader Penedès quality movement: the 2012 departure directly informed the 2019 Corpinnat exit by Gramona, Recaredo, Llopart, Torelló, Nadal, Sabaté i Coca, Mas Candí, Can Feixes Huguet, and Júlia Bernet, and indirectly influenced the 2020 Cava DO regulatory overhaul. Pepe Raventós's vocal industry presence and the estate's biodynamic showcase have placed Raventós i Blanc alongside Gramona and Recaredo as the producers most directly responsible for the Penedès region's contemporary quality standing.

• Mas del Serral routinely scores 95 to 97 points and trades at allocation pricing; De Nit Rosé is widely cited as a benchmark Mediterranean traditional-method rosé.
• Pepe Raventós also operates Can Sumoi (separate Penedès project for light reds and natural wines from old-vine Sumoll) and Vins Pepe Raventós (the personal label that bottles Mas del Serral).
• The 2012 Cava departure directly informed the 2019 Corpinnat exit by 9 producers and indirectly contributed to the 2020 Cava DO regulatory overhaul including Cava de Paraje Calificado.
• Raventós i Blanc stands alongside Gramona and Recaredo as the producers most directly responsible for the Penedès region's contemporary quality standing.