In the glass
Aroma: wild herb, stone fruit, smoky lees, candied citrus
Palate: saline minerality, creamy autolytic, stony texture, long elegant finish
Single-vineyard heritage-grape Brut Nature under Conca del Riu Anoia using indigenous Xarel-lo Vermell, Bastard Negre and Sumoll. 42 months on lees; wild herb, stone fruit and smoky lees from Demeter-certified biodynamic estate.
What it pairs with
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Aged Iberian ham
Find aged iberian ham on TableJourney →
Long-lees Brut Nature with smoky-lees and herb register partners Bellota-aged ham's complex finish. -
Suquet de peix
Find suquet de peix on TableJourney →
Saffron fish stew partners the wine's stony texture and Mediterranean herb register. -
Wild mushroom risotto
Saline drive and smoky-lees register match earthy mushroom and Parmigiano. -
Aged Idiazabal
Smoky Basque sheep's-milk cheese partners the wine's lees-smoke depth.
History
Textures de Pedra revives three indigenous Penedes heritage grapes: Xarel-lo Vermell (a pink-skinned Xarel-lo mutation), Bastard Negre (a heritage Catalan red) and Sumoll (a Penedes red variety). 42 months on lees from Demeter-certified biodynamic estate; first vintage 2014 under Conca del Riu Anoia.
- 2014 — First Textures de Pedra vintage with the three heritage indigenous grapes
Facts
- Producer
- Raventos i Blanc
- Grapes
- Xarel-lo Vermell, Bastard Negre, Sumoll
- Classification
- Conca del Riu Anoia
- Oak
- Stainless steel; minimum 42 months on lees in bottle
- ABV
- 12.0%
- Price
- EUR 50 to 80 at retail
- Drinking window
- 3-15 from vintage
- First vintage
- 2014
- Biodynamic
- Demeter Certified
- Organic
- CCPAE
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Textures de Pedra
What does Textures de Pedra taste like?
Wild herb, stone fruit, smoky lees and candied citrus on the nose; saline minerality, creamy autolytic notes, a stony texture and a long elegant finish on the palate. Medium-bodied with high acidity and a long savoury finish.
When should I drink Textures de Pedra?
Drink between 3 and 15 years from vintage. The 42-month lees ageing has developed substantial autolytic depth; cellaring deepens the tertiary smoky-lees register.
What grapes are in Textures de Pedra?
Three indigenous Penedes heritage grapes: Xarel-lo Vermell (pink-skinned mutation), Bastard Negre (heritage Catalan red) and Sumoll (historic Penedes red). Demeter-certified biodynamic; 42 months on lees.
What food pairs with Textures de Pedra?
Aged Iberian ham, suquet de peix, wild mushroom risotto and aged Idiazabal. The smoky-lees and Mediterranean herb register reward serious Catalan and Iberian savoury cooking.