Premium Wine & Spirits USD 21.99 750ml

Raventos I Blanc Cava de Nit Brut Rose 2009

Winemaker's Notes:

Intriguing like the night, and full of mystery: a rosé body that conceals the soul of a white. Monastrell grapes impart a special complexity and elegance to De Nit, without affecting the rich freshness characteristic of all our cavas. The grapes are harvested by hand and rapidly delivered to the winery, where they are processed via a gravity flow system. At each stage of the production process the atmosphere is controlled by dry ice. Assemblage is followed by bottle fermentation and ageing for at least 15 months in the neck-down position.

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External Reviews for Raventos I Blanc Cava de Nit Brut Rose

External Review
Source: Premier Wine & Spirits
10/31/2014

The outstanding 2009 De Nit (rose) has an almost hypnotic, perfect pale hue that is worth the price alone! A blend of classic Cava varieties with 5% Monastrell, it is sourced from 30- to 40-year-old vines from the estate. The nose is very subtle and very pretty with traces of rosewater, fish scale and Morello cherries, all beautifully defined and drawing you in. The palate is crisp and tense on the entry: a minimalist rose cave that is based on freshness and poise rather than delivering fruit intensity. It is a delicate, very pretty, harmonious Cava rose that is sensual and alluring. Who needs Champagne when Cava can be as good as this? Drink now–2015+.


External Review
Source: Premier Wine & Spirits
10/31/2014

This has a pretty light color, with dry raspberry and citrus scents. The palate is pure and elegant, with tangerine, grapefruit and nectarine flavors. This finishes longer than most, with poise and grace.



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Intriguing like the night, and full of mystery: a rosé body that conceals the soul of a white. Monastrell grapes impart a special complexity and elegance to De Nit, without affecting the rich freshness characteristic of all our cavas. The grapes are harvested by hand and rapidly delivered to the winery, where they are processed via a gravity flow system. At each stage of the production process the atmosphere is controlled by dry ice. Assemblage is followed by bottle fermentation and ageing for at least 15 months in the neck-down position.

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