L’Hereu pays tribute to our ancestors, all the heirs of the Raventós i Blanc estate who have tended this land, generation after generation, since 1497. This cava is our "premier” – a sampler that shows how we like to work. The grapes are harvested by hand and rapidly delivered to the winery, where they are processed via a gravity flow system. At each stage of the production process the atmosphere is controlled by dry ice. Assemblage is followed by bottle fermentation and ageing for at least 15 months in the neck-down position.

Tasting notes

Style, that identity that defines a winery, is reflected in this cava. The search for clarity andpurity has produced this sparkling wine with a gentle citric aroma highlighted by hints ofwhite fruits, with all the olfactory elements in perfect balance. The palate is built on both freshness and concentration: a wine that combines firmness and smoothness with creamy bubbles. A long and very clean finish. All the style of the winery is on display in this extraordinary cava

Wine maker notes

We started the crop year with large water reserves thanks to the rainy autumn of 2008 and also to the wet winter of 2009. The first Xarel·lo vines started to bud in mid-March, which meant we were two weeks ahead in the cycle compared to 2008. Budding still coincided with the rainy months of March and April, which led to early attacks of mildew, but May and June were quite dry and hot which allowed the vegetation to fill out well and very healthily, perfect for green pruning. July saw 41 L of rain, which helped to move the cycle along, refilling the reserves that had been consumed. The average annual temperatures began to rise in May, June and July, but the most decisive time was a very dry and very hot August, especially during the week from the 14th to the 20th, which led to an advance in the cycle in all the varieties. Harvest was fast and very intense. The average annual temperature was 14.4 ºC (annual average of 15.3 ºC) and annual rainfall was 526 mm (annual average 520 mm). 40% Macabeo harvested on 21st August.40% Xarel.lo harvested on 2nd September.20% Parellada harvested on 10th September.

Technical notes

Alcohol content: 12 % Vol. Acidity: 6.88 g/L tartaric PH: 2,88 Total sugars: 8,5 g/L