Ep 69 Exploring Spanish Sparkling Wine with Pepe Raventos: Breaking Away from Cava (Part 2)

The Cork & Fizz Guide to Wine

When you think of Spanish sparkling wine do you think of Cava?

Today's guest, Pepe Raventos, is all too familiar with the Cava DO and its regulations because his grandfather was the promoter and creator of the Cava DO.

However, Pepe is sharing the rationale behind his family’s bold move to depart from the traditional Cava DO where the standards are too broad and winemaking has shifted to mass production.

Pepe and his family are creating a new, more rigorous appellation: Conca del Riu Anoia. This new designation focuses on terroir, indigenous grapes like Xarello and Sumoll, and stringent quality standards.

Pepe’s commitment is clear: to offer a sparkling wine reminiscent of the world’s finest, without compromising on the authentic, mineral-driven qualities of the Penedes region and the Xarello grape.

So, if you are ready to dive into the world of Spanish sparkling wines, learn why the wines from Raventos i Blanc are not labeled as Cava, and what brought about the creation of a new wine region, press play and listen in!

If you haven’t listened to Episode 68 go back and listen! It’s Part 1 of my interview with Pepe Raventos where we talked about his family being in the wine industry for five centuries and the importance of biodynamic farming.

Connect with Pepe:

Website: https://www.raventos.com/

Can Sumoi: https://cansumoi.cat/

Mas Del Serral: https://masdelserral.com/?lang=en#wine

Resources:

Raventos i Blanc - https://www.wine.com/list/wine/raventos-i-blanc/7155-104273

Episode Highlights:

• Explanation and purpose of DO (Denomination of Origin)
• History and characteristics of Cava
• Pepe Raventos’ family history with Cava DO
• Pepe’s decision to leave the Cava DO
• Creation and goals for Conca del Riu Anoia appellation
• Use of indigenous grapes like Xarello and Sumoll
• Pepe’s efforts to create mineral and terroir-driven wines
• Historical context and challenges of growing Sumoll
• Efforts to revive and use Sumoll in winemaking
• Characteristics and potential of Sumoll wines

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