2017 Raventós Rosé De Nit Cava (Spain/ Catalonia/ Cava blend/ Sparkling Rosé)
Produced according to the méthode traditionelle (traditional method), the same technique as Champagne, requiring a double fermentation process, where the second fermentation takes place in the bottle. Grapes have been growing since 1496 on the Raventós estate, which is now 100% biodynamic. Besides the traditional blend of Xarel-lo, Macabeu and Parellada grapes, Raventós adds Monastrell to their blend for nuance. Traditionally, Cava has good balance, a dry acidity and a profile of stone fruits, citrus and lemon, and minerals. Because it does not sit on lees as long as champagne, it is not as yeasty, and doesn’t have the overtones of bread and toffee. De Nit is a rosé Cava, with subtle strawberry and raspberry flavors shining through its strong minerality and its tiny bubbles.
Produced according to the méthode traditionelle (traditional method), the same technique as Champagne, requiring a double fermentation process, where the second fermentation takes place in the bottle. Grapes have been growing since 1496 on the Raventós estate, which is now 100% biodynamic. Besides the traditional blend of Xarel-lo, Macabeu and Parellada grapes, Raventós adds Monastrell to their blend for nuance. Traditionally, Cava has good balance, a dry acidity and a profile of stone fruits, citrus and lemon, and minerals. Because it does not sit on lees as long as champagne, it is not as yeasty, and doesn’t have the overtones of bread and toffee. De Nit is a rosé Cava, with subtle strawberry and raspberry flavors shining through its strong minerality and its tiny bubbles.
Produced according to the méthode traditionelle (traditional method), the same technique as Champagne, requiring a double fermentation process, where the second fermentation takes place in the bottle. Grapes have been growing since 1496 on the Raventós estate, which is now 100% biodynamic. Besides the traditional blend of Xarel-lo, Macabeu and Parellada grapes, Raventós adds Monastrell to their blend for nuance. Traditionally, Cava has good balance, a dry acidity and a profile of stone fruits, citrus and lemon, and minerals. Because it does not sit on lees as long as champagne, it is not as yeasty, and doesn’t have the overtones of bread and toffee. De Nit is a rosé Cava, with subtle strawberry and raspberry flavors shining through its strong minerality and its tiny bubbles.