The first Cava produced from Raventos I Blanc. Produced from a base of Xarel-lo with Macabeo, Parellada, Chardonnay and Pinot Noir adding strong support, this blend demonstrates the true Raventos expression with multiple plots blended to make this singular Cava. The soils are predominantly loam and clay. The grapes are hand-picked and gravity pressed. Each varietal and soil type are vinified separately until bottling and then aged three years with second fermentation occurring in the bottle. The disgorgement dates are listed on the back label.