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Pepe Raventos 2017 Xarel.lo, Conca del Riu Anoia, Spain

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Few winemakers in Europe are as hardcore about biodynamics as Pepe Raventós. His family has been working the same land for over 20 generations (that's over 400 years!), allowing him an innate understanding of every corner of the land he works every day. A tour of the property is a must if visiting Catalonia. Pepe's biodynamics dictates a closed-loop farming system, meaning that you'll find goats, cows, chickens and a healthy and diverse population of insects and wildlife throughout their ecosystem. 
  • Winemaker: Pepe Raventós
  • Farming: Biodynamic
  • Terroir: While the family has made their name on the production of sparkling wine, Pepe has recently ventured into creating his own label of natural wines that are meant to convey specific terroirs from the single vineyard plots on their property. Vinya del Noguer was planted in 1970 and is a vineyard of Xarel.lo planted to clay and limestone. 
  • Vinification: The grapes for this wine were manually harvested on August 30 in 15 kg boxes, with grape selection occurring in the vineyard itself. 50% Whole cluster press, with slight crushing, before spontaneous and indigenous yeast fermentation occurred in a ceramic amphora of 1,000L and 1,600L open barrels of French oak. After a 30 day fermentation, the wine was aged on its lees for 6 months to stabilize and increase richness. It was bottled without filtration and held in bottle for 6 months before release. The wine is made without any oenological additives at any time in the process. 3,120 bottles made
  • ABV 12.54 % vol. 
  • Total SO2 < 4 mg/L (No added sulfites)
  • Tasting Notes: This wine attacks the palate with fresh orange citrus notes, salted quince and crushed oyster shells. The medium weight across the palate finishes with a zesty, slightly funky and floral note, with bracingly high acidity balanced by the weight medium-weight the lees aging the wine went through. 
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