Last week we went to visit Caves Forns Raventòs in a small town called Santa Fe del Penedés. While Marc’s own cava production is quite a recent activity, his family has been growing grapes since 1836.
Marc, the mastermind behind the cavas, used to work at a bank, but in 2013 decided to leave his work and pursue his passion. While studying Oenology for four years, he started up his own cava production and what he has been able to create in these 7 years is fantastic.
The winery is quite different from many others that you might visit, Many focus on having a guest specific area, photographs, a sort of a museum maybe, Marc tries to be as practical and innovative as possible. The winery has nothing in excess that wouldn’t be a necessary part of the production, and at the entrance, the first thing you see are fermentation tanks in the middle of the hall.
I must admit we were absolutely stunned by how much one person can do! In a winery that seems of pretty small dimensions, in a very compact space, Forns Raventós is producing about 50 000 bottles per year. All the wines are certified organic.
These cavas are produced without any addition of sulphites. As you might know, there is some produced during the fermentation process, but in the case of sparkling wines the CO2 gas is the perfect conserving agent. As Marc is very diligent in the production, for him there is no need to put more conserving agents.
For those who are not yet familiar with wine fermentation and production of sparkling wines, stay tuned for a future post on these topics.
100% Pinot Noir for rosé sparkling wine lovers, this is a special jewel, a minimum of 15 months second fermentation in the bottle.
The Reserva Blanc de Noirs 100% Pinot Noir, even though it undergoes a longer second fermentation in the bottle, a minimum of 22 months, it really is surprisingly refreshing. It accompanies perfectly with any food, but it might be absolutely perfect for fattier dishes.
The Gran Reserva, Macabeu and Xarel·lo, with the traditional cava varieties, this was definitely my favourite. With a minimum of 36 month second fermentation, it acquires such great flavours that not only is it great with food, but excellent to be drunk on its own to enjoy the evolution of the flavours of the prolonged autolysis.
But the wines are not the only surprise, the guided tasting is accompanied by some fantastic local cheeses, jamón, pa amb tomàquet, anchovies, I and Manuel had such a great time. That and of course the pleasant conversations about Gastronomy with Marc.
So whether you are in the cava area, or notice this name on a wine list at a restaurant don’t think twice! You must try them all, and you must absolutely make time and visit the winery! Check out their instagram for more!