Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 3 to 15 years from vintage.
vintage3 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong finish

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

  • 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.

  1. 2014: First Textures de Pedra vintage with the three heritage indigenous grapes

Facts

Producer
Raventos i Blanc · visiting guide
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.

Tags

bastard negre biodynamic biodynamic certified dry field blend high acid iconic medium body medium term mood contemplative mood elegant mood savoury occasion cellar occasion dinner party occasion special old world organic pairs with aged cheese pairs with charcuterie pairs with mushroom pairs with shellfish price premium single vineyard sparkling traditional sumoll vegan xarel lo vermell

Taste it where it is made: tours and tastings in Penedes

See all 22 bookable experiences in Penedes

← Back to wines in Penedes