Created in 1872, Cava was the dream of making a world class yet authentic sparkling wine made from the three native varieties: Xarel·lo, Macabeo and Parellada. 150 years later, some producers feel that Cava has become a volume-oriented DO lacking geographical distinction in terms of varying climate and soils. It also suffers from low viticultural standards. For these reasons, producer Raventos i Blanc chose to abandon the Cava DO in 2012, and instead adopted an uncertified appellation designation, Conca del Riu Anoia. De Nit is made from organically-farmed Xarel·lo, Parellada, Macabeo + Monastrell varieties grown on specific sites with best suited soil types and exposures. It’s made via a traditional method and spends about 18 months on lees before disgorgement.
Look out for the aromas of citrus, white fruit and hints of fennel followed through to the palate which has a refined mousse and a creamy finish. It truly is an authentic wine that speaks of its history & terroir.