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The Wine Hour #20 - Pepe Raventós, Raventós i Blanc, Spain - INTRODUCTION + UNCORKED
The INTRODUCTION includes the presentation of the guest and team as well as the opening opinion piece of the host, Antoine Abou-Samra. UNCORKED is the debate segment of The Wine Hour.
In this Episode, Jaime Araujo, Akos Forzcek and Ray Isle talk about the risk of great wine regions like Burgundy and Napa Valley to lose new wine drinkers because of ever-escalating prices.
SPECIAL GUEST BIO
Dynamic, active and passionate about the world of wine and wine growing. Pepe Raventós joined Raventós i Blanc in 2001. He has been part of the world of wine from an early age, spending his summers picking grapes in Sant Sadurní. Pepe also spent hours working on the vineyards in Saint Emilion, learning to make red wines. He gained experience in making terroir wines working alongside Didier Dagenau on Pouilly Fumé, Olivier Lamy at Saint Aubin, Harald Hexamer in the Nahe region and Phillippe Blanc in Alsace. He is always eager to pursue excellence in every detail of his winery.
Pepe has taken Raventos i Blanc to the next step, becoming a winegrowing international brand and a point of reference worldwide for its working methods; bringing back together animal, plant and man on a single agricultural unit.
In 2012 Pepe Raventós decides to leave the DO Cava to start a new path: Conca del Riu Anoia. Pepe Raventós believes that there is an opportunity for honest wines resulting from a single estate, a specific climate, native grape varieties and rigorous, well-defined and respectful form of viticulture.
Now a days, his goal remains the same, to pursue excellence in everything he does, but not through perfection but authenticity; take from each plot the best possible grape and the best possible wine. His passion is viticulture and the vineyard.
The cellar is the accompaniment of work done on the vineyard “when you realize nature is the protagonist, you can make wines that are closer to art."
There is an accompanying playlist with the show (selected by the guest). It can be found here:
https://open.spotify.com/playlist/7xUJW0R9RJ3NZj5Ynsq7wI?si=5a7a56c0d31f4d8d
Thank you for listening! Don't forget to subscribe to/follow our podcast.
You can also follow us on our different platforms:
Instagram: https://www.instagram.com/atablefortwo.live/
Facebook: https://www.facebook.com/atablefortwo.live/
Linkedin: https://www.linkedin.com/company/atablefortwo/
Telegram Community: https://t.me/+8II0wkI7VEVlYTJk
View all episodes
By A Table For TwoThe INTRODUCTION includes the presentation of the guest and team as well as the opening opinion piece of the host, Antoine Abou-Samra. UNCORKED is the debate segment of The Wine Hour.
In this Episode, Jaime Araujo, Akos Forzcek and Ray Isle talk about the risk of great wine regions like Burgundy and Napa Valley to lose new wine drinkers because of ever-escalating prices.
SPECIAL GUEST BIO
Dynamic, active and passionate about the world of wine and wine growing. Pepe Raventós joined Raventós i Blanc in 2001. He has been part of the world of wine from an early age, spending his summers picking grapes in Sant Sadurní. Pepe also spent hours working on the vineyards in Saint Emilion, learning to make red wines. He gained experience in making terroir wines working alongside Didier Dagenau on Pouilly Fumé, Olivier Lamy at Saint Aubin, Harald Hexamer in the Nahe region and Phillippe Blanc in Alsace. He is always eager to pursue excellence in every detail of his winery.
Pepe has taken Raventos i Blanc to the next step, becoming a winegrowing international brand and a point of reference worldwide for its working methods; bringing back together animal, plant and man on a single agricultural unit.
In 2012 Pepe Raventós decides to leave the DO Cava to start a new path: Conca del Riu Anoia. Pepe Raventós believes that there is an opportunity for honest wines resulting from a single estate, a specific climate, native grape varieties and rigorous, well-defined and respectful form of viticulture.
Now a days, his goal remains the same, to pursue excellence in everything he does, but not through perfection but authenticity; take from each plot the best possible grape and the best possible wine. His passion is viticulture and the vineyard.
The cellar is the accompaniment of work done on the vineyard “when you realize nature is the protagonist, you can make wines that are closer to art."
There is an accompanying playlist with the show (selected by the guest). It can be found here:
https://open.spotify.com/playlist/7xUJW0R9RJ3NZj5Ynsq7wI?si=5a7a56c0d31f4d8d
Thank you for listening! Don't forget to subscribe to/follow our podcast.
You can also follow us on our different platforms:
Instagram: https://www.instagram.com/atablefortwo.live/
Facebook: https://www.facebook.com/atablefortwo.live/
Linkedin: https://www.linkedin.com/company/atablefortwo/
Telegram Community: https://t.me/+8II0wkI7VEVlYTJk
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