Raventos i Blanc
Raventós i Blanc is a winery with one of the longest documented winemaking traditions in the world, belonging to the Raventós family since 1497, a dynasty always dedicated to working in the vineyards. The valuable will from 1551, in which the pioneer of oenology Jaume Codorníu describes the machinery and production processes, confirms the importance that the estate already boasted. In 1681, Maria Anna Codorníu married Miquel Raventós, and the company name changed. In 1872, Josep Raventós i Fatjó created the first sparkling wine made using the classic method in Spain, using native grapes from the estate and becoming a worthy competitor to the world's leading sparkling wine producers. Responsible for the expansion of the property in the 1960s, promoter and creator of the DO Cava, Josep Maria Raventós i Blanc is the key figure of the 20th century and inaugurated a more nature-oriented approach. Today, the reins are in the hands of Pepe Raventós, the twenty-first generation of the family, and the old farmhouse of Can Codorníu has been declared a national cultural heritage site, built in its current form between 1902 and 1915 by Josep Puig i Cadafalch, one of the leading figures of Catalan architectural modernism.
The Raventós i Blanc estate spans a single area of about 90 hectares in the territory of Sant Sadurní d'Anoia, in the Alto Penedès, within the basin shaped by the Rio Anoia. The soils are essentially composed of sand, sandstone, and limestone, scattered with pebbles and rounded rocks, and rich in marine fossils dating back 16 million years. The proximity to the sea reduces thermal excursions, and the coastal mountain range protects against excess humidity, while the western hills shield from the cold winds of the Pyrenees. The varieties cultivated are exclusively the native Iberian and typical of the Penedès: Xarel-lo, Parellada, Macabeu, and the black berries Monastrell and Bastard Negre, with the recovery from extinction of Xarel-lo Vermell, Sumoll, and Malvasia de Sitges. The vineyard management follows the rules of agriculture organic and biodynamic, with the aim of preserving biodiversity and soil fertility. The Raventós i Blanc winery is an example of excellence in the production of high-quality sparkling wines, with a strong commitment to environmental sustainability and the enhancement of native varieties.
Raventós i Blanc is a winery with one of the longest documented winemaking traditions in the world, belonging to the Raventós family since 1497, a dynasty always dedicated to working in the vineyards. The valuable will from 1551, in which the pioneer of oenology Jaume Codorníu describes the machinery and production processes, confirms the importance that the estate already boasted. In 1681, Maria Anna Codorníu married Miquel Raventós, and the company name changed. In 1872, Josep Raventós i Fatjó created the first sparkling wine made using the classic method in Spain, using native grapes from the estate and becoming a worthy competitor to the world's leading sparkling wine producers. Responsible for the expansion of the property in the 1960s, promoter and creator of the DO Cava, Josep Maria Raventós i Blanc is the key figure of the 20th century and inaugurated a more nature-oriented approach. Today, the reins are in the hands of Pepe Raventós, the twenty-first generation of the family, and the old farmhouse of Can Codorníu has been declared a national cultural heritage site, built in its current form between 1902 and 1915 by Josep Puig i Cadafalch, one of the leading figures of Catalan architectural modernism.
The Raventós i Blanc estate spans a single area of about 90 hectares in the territory of Sant Sadurní d'Anoia, in the Alto Penedès, within the basin shaped by the Rio Anoia. The soils are essentially composed of sand, sandstone, and limestone, scattered with pebbles and rounded rocks, and rich in marine fossils dating back 16 million years. The proximity to the sea reduces thermal excursions, and the coastal mountain range protects against excess humidity, while the western hills shield from the cold winds of the Pyrenees. The varieties cultivated are exclusively the native Iberian and typical of the Penedès: Xarel-lo, Parellada, Macabeu, and the black berries Monastrell and Bastard Negre, with the recovery from extinction of Xarel-lo Vermell, Sumoll, and Malvasia de Sitges. The vineyard management follows the rules of agriculture organic and biodynamic, with the aim of preserving biodiversity and soil fertility. The Raventós i Blanc winery is an example of excellence in the production of high-quality sparkling wines, with a strong commitment to environmental sustainability and the enhancement of native varieties.
