The Raventós family has been growing grapes for wine production in the Conca del Riu Anoia appellation in Catalunya since 1497. Over the last 500 years, 21 different generations have worked this vineyard – a 90-hectare parcel of vines, surrounded by forest, a lake, a river, a handful of streams, and a hill known as the Turó del Serral – all here in the Anoia River Basin, some 15 miles west of Barcelona.

The vineyards are farmed organically and biodynamically, making use only of the native varietals that have grown in the region for 2,000 years, and divvied up into 44 separate plots that each express their own unique version of Conca del Riu Anoia – the D.O. started by Raventós i Blanc after they abandoned the Cava D.O. over a decade ago. (The Cava D.O. was actually started by the current generation's grandfather, Josep Maria Raventós.) The biggest complaint was that, over the years, Cava’s governing body had implemented almost no regulations to control the region’s product – and the sea of low-quality, mass-produced bubbles was dragging down the few quality producers in the area. Under their new D.O., strict rules apply to the type of grapes allowed, the maximum yields at harvest, the age of the vineyards, all with a minimum of 18 months aging on the lees (besting Champagne by an additional 3 months there), and a focus exclusively on vintage wines. The results have been dramatic – and a very exciting and promising new chapter for Spanish sparkling wines!

This 2021 De La Finca hails from the oldest vines on the estate – planted in 1964 in an area of the vineyard known as Vinya dels Fòssils. Here, on the limestone bedrock that was once an ancient sea floor – and littered with 16-million-year-old marine fossils – the wines develop a highly charged mineral profile, with clay deposits adding a layer of fruitiness providing balance and depth… just like many of the great sites for world-class Champagne.

The wine is remarkably pure, with bright and fresh aromas of guava, lemongrass, and ginger. The palate continues down this exotic profile, with dried papaya, macadamia nuts, pepper, and dusty eraser with a hint of sweet ginger on the finish. It’s quite dry, but with plenty of fruit and sweet sensations, and a vein of spicy minerality that showcases white pepper, anise, and oyster shells. It’s completely unique, and overwhelmingly delicious… especially at such an affordable price! The local varietal blend consists of 50% Xarel·lo, 40% Macabeo, and 10% Parellada – all picked and fermented separately, with a native yeast fermentation occurring in stainless steel tanks. A minimum of 30 months aging on the lees allows for this supreme integration, and no dosage is added or needed. This is a trip – but in the best possible sort of way. Grab a few today and you’ll be thrilled that you did… one of the greatest new sparkling wines you’ve probably never heard of!