At a glance

Producer

Raventós i Blanc

Region

Conca del Riu Anoia, Catalonia, Spain

Grape variety

Pinot Noir, Xarel·lo, Macabeu, Parellada (traditional blend with Pinot Noir for rosé)

Wine type

Sparkling

Body

Light-bodied and Crisp

Sweetness

Dry

Typical price

$40-$60 USD (as of latest auctions/rare bottle sales)

Tasting profile

Strawberry, wild red berries, light floral, subtle citrus; toast/brioche may be prominent now; gentle mousse, faded primary fruit

Evolution: Lost some fruit intensity; more secondary/tertiary notes (nuts, bread, savory edge); acidity may now lead

At peak: Past its youthful charm, but may offer elegant, complex, mature sparkling rosé if well stored

Structure

Acidity

High (hallmark of Cava/Conca styles)

Tannins

Very low (rosé sparkling)

Alcohol

Moderate (typically 11.5-12%)

Aging potential

Good for sparkling rosé (up to 8-10 years in top vintages); past peak but can offer interest

Drinking window

Peak drinking

2015 to 2016

Optimal window

2014 to 2017

Current status

Approaching or at end of peak; enjoy soon

Current condition

Mature; tertiary notes likely; check for freshness but may still hold delicacy

Traditional-method rosé from high-acid Spanish varieties is best drunk within 5-7 years; top vintages hold longer, but Pinot-fueled rosés in this style are rarely long-lived. 2011 is likely past its best, but can still yield complex flavors if bottle has been well kept.

Food pairing

Grilled shellfish, Jamón Ibérico, sushi, roasted poultry with aromatic herbs, mushroom risotto

Serving

Decant

Not required

Sustainability

Sustainability score: 9/10

Raventós i Blanc is a pioneer of sustainable viticulture in Spain: dry-farming, composting, no herbicides or systemic synthetic chemicals, sheep grazing for weed control, on-site water retention systems, natural vegetation corridors, ~100% renewable energy sourced for winery; lightweight bottles and recyclable materials used

Raventós i Blanc is a leader in sustainability: all vineyards certified organic, most farmed biodynamically, and exceptionally low-intervention standards. Heavy investments in biodiversity and closed-loop farming set them apart. Minimalist packaging and energy self-sufficiency, plus conscientious distribution practices, further reduce their footprint. For sparkling wine at this production scale, their sustainability leadership is globally admired and close to best in class.