Conca del Riu Anoia Brut, ‘De la Finca’, Raventos i Blanc
45% Xarel.lo, 42% Macabeo and 13% Parellada from estate-owned, biodynamically-farmed vineyards in the Anoia River valley. This zero-dosage sparkler undergoes primary fermentation in stainless steel and secondary fermentation in bottle. It is aged for a minimum of 36 months on the lees.
Conca del Riu Anoia
Blend - Other
Press & Reviews
The 2013 De la Finca, from the estate, is the wine originally designed by Pepe Raventós' grandfather and it is produced with grapes picked from the Vinya dels Fòssils, the fossil vineyards part of El Serral, the east-facing part of their porperty—which has limestone soils from 16 million years ago rich in marine fossils. It tends to produce the more mineral wines here. It is a blend of 50% Xarello, 40% Macabeo and 10% Parellada. Each variety is produced separately, blended and put in bottle for the second fermentation, and the bottles are never disgorged before they've been in contact with the lees for 30 months, during which time they are manually turned. 2013 is a low pH and high acidity vintage, something Pepe Raventós loves. They consider 2013 one of the best vintages ever in their property, which produced electric acidity and great clarity. 43,526 bottles produced. This is very chalky and salty, like a sea breeze and as it's kept in contact with the lees for longer, it has more developed aromas and a superb texture provided by the tiny bubbles. It's very lively and youthful, vibrant, with tension, with years ahead of it. This is truly outstanding. It could very well be the finest vintage of this wine ever.