The Raventós family has been making wine for over 500 years. In fact, it was Jose Raventos--then head of the renowned Cordoniu winery--who, immediately following a visit to France in 1872, produced the first traditional method for making sparkling wines using Spanish grape varieties. Parxet (pronounced Par-chet
) was established just outside the tiny village of Tiana in 1920. Today, the family, which owns vineyards and wineries throughout Spain, remains obsessed with quality and are seemingly determined to maintain its pristine reputation for another five centuries!
Unlike any other wine region in Spain, the "Cava" denomination, established in 1986, does not refer to a specific geographic area. In fact, 159 villages spread throughout eight provinces have the authority to produce Cava. The Alella region, home to Parchet, is one of them. According to Spanish law, to be called "Cava," the wine must be made using the traditional "méthode champenoise." Parxet's Cuvée 21 is made from a blend of Macabeo, Parellada, and Pansa Blanca--also known as Xarel-Lo. This lively sparkling wine offers delicate citrus and melon aromas; persistent, tiny bubbles; dry, stone fruit flavors; and a delightfully long, clean finish.