Intriguing like the night, and full of mystery: a rosé body that conceals the soul of a white. Monastrell grapes impa...Read more...
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2008 Read more
Hand harvested grapes and processing via a gravity flow system bring this vintage cava to life. Read more
An opulent Cava, this wineandrsquo;s mineral tones match earthiness to discreet lime-citrus fruit. It has the nuttiness of fresh almonds and pale r... Read more
Food Pairings for Raventos I Blanc Rosado Hereu de Nit Raventos I Blanc Rosado D.o. Cava España Cl
External Reviews for Raventos I Blanc Rosado Hereu de Nit Raventos I Blanc Rosado D.o. Cava España Cl
Hand harvested grapes and processing via a gravity flow system bring this vintage cava to life.
An opulent Cava, this wineandrsquo;s mineral tones match earthiness to discreet lime-citrus fruit. It has the nuttiness of fresh almonds and pale roots, like Jerusalem artichokes and ground nuts. Dark tones in the finish give it a wild side, deep and meaty enough for butter-poached lobster.
A blend of macabeo with xerel-lo and parellada from a family estate in Penedandegrave;s, Landrsquo;Hereu is an elegant Cava in 2008. It yields gentle scents of wildflower honey, herbs and mint over a creamy texture, finishing clean. Still tight, this wine should develop well with a year or two of bottle age.
Pinpoint-fine bubbles and fresh, vinous flavors make this an impressive Cava. Scents of apple and white flowers combine with mouthwatering mineral acidities to give it a substantive feel, even as it finishes clean and refined. Serve it with fried zucchini blossoms or jambon de Jabugo.
In 1986, Josep Maria Raventós i Blanc founded the cellars which bear his name in the centre of an old estate in Sant Sadurní d'Anoia. These 90 hectares had been passed down from generation to generation since the 15th century.
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. 55% Macabeo harvested from 29 August. 20% Xarel•lo harvested from 3 September.20% Parellada harvested from 11 September.5% Monastrell harvested from 25 August. 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.
Dietary Information: Organic
Aged 15 months in Bottle.
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