The Raventós i Blanc estate, which is comprised of 90 hectares of woodlands and vineyards, was founded in 1497 and has been passed on through the family to the present day – each generation involved in wine making and grape growing. It was a member of the Raventós family, Josep Raventós Fatjó, who made the first Cava in 1872. In 1984, on the family estate, Josep-Maria Raventós I Blanc founded the winery as we know it today with a singular focus on achieving the highest quality wines. Today, the father and son team of Manuel and Pepe Raventós (Josep-Maria’s son and grandson) work side by side, continuing the prestigious lineage of this remarkable estate.
In December 2012, Raventos i Blanc took an important step in its evolution, leaving the Cava DO and creating a new designation, Conca del Riu Anoia. This small geographical area will convey strict viticultural traditions, the strength of the land, the unique, indigenous grape varieties and the characteristics of the soils.
In 1872, Josep Raventós Fatjó began experimenting with Spanish wines made in the same manner as was being done in Champagne, France – and hence, CAVA was born. But unlike Champagne, the DO Cava designation is defined by a specific practice of winemaking, rather than a region where wine is made. There are over six regions with the DO Cava status, though over 90% of production (and the best quality) is from the Penedès region. The town of Sant Sadurni d’Anoia is the unofficial Cava capital in the heart of Penedès, home of many top producers, including the benchmark estate of Raventós i Blanc.