With an eye for detail, Raventos i Blanc now has ninety hectares of vineyards in forty different plots. This is crucial for achieving the right power and finesse in the Cavas. All the vineyards are mature and produce beautiful, full clusters that are renowned throughout Spain. The varying climates in the extensive vineyards have a significant influence on the power of the Cavas. This top cava, Texures de Pedra, is a blend of three grape varieties: Xarel lo vermell, Bastard Negre, and Sumoll. Textures de Pedra is named after the vineyard's origins, the Vinya Més Alta, located at the top of the Turó del Serral, the highest point of all the vineyards, where the soils are stony. The geology of these plots means the vines' roots must reach deeper to find water (the soil is cooler), producing grapes that promote the creation of more concentrated, well-structured wines.
Bastard Negre is an indigenous variety recently discovered on the Raventos estate. Until the summer of 2015, it was identified as Monestrell. However, when Raventos conducted DNA testing, it was confirmed that it was a much rarer, no longer used, local grape variety: Bastard Negre. This variety has a rustic flavor and high acidity, and is well-suited to its growing environment. It adds strength and potency to Textures de Pedra, as well as density and texture in the flavor, enhances the golden notes, and adds volume and tension to the Cava.
As soon as the cork pops, we immediately smell a powerful and ripe aroma of yellow fruit and roasted nuts. We're not surprised this Cava is so rare; only 7,200 bottles are produced annually, and they sell out within hours. Pouring reveals a golden color with a very soft mousse. Nosing the glass, we encounter nuances of apricot, vanilla, roasted nuts, freshly baked bread, and a hint of pickled fruit. On the palate, this Raventos i Blanc Texures de Pedra truly unleashes, initially revealing ripe flavors of yellow fruit, supported by green apple and citrus. On the back of the tongue, this top-notch wine offers abundant notes of brioche, almonds, and a touch of red apple. But what an unprecedented feast this is!
