Léclapart is not just a biodinamic wine but is one of the greatest Champagnes. David belongs to a 4th “Vignerons” generation and Trépail, a small village in Marne with 400 residents.
Always defending Rudolf Steiner and believing strongly after his father’s death, in Biodinamic Agriculture at 3 Has of the family, divided in 22 plots certified as Demeter and Ecocert (2000 and 2001). His philosophy is based on four basic concepts: “Purity, Energy, Pleasure and Ecology”. His goal is taking these conceptos to the vineyard…
Earth with calcareus clay soil and sand, lime deposits over being transported to the final taste in mouth. Years are not included in the bottles’ levels but it has 36 months as it should be. It uses its own yeast at first fermentation, as well as it doesn’t use expedition liquor withing about 11.000 bottles in the market…
New Raventós i Blanc de Nit 2014 is ready for everybody to be tasted, after 18 months resting lied. It’s basic to highlight the Denit’s coupage with native Macabeo, Xarel-lo and Parellada, we add a little bit of Monastrell, responsible of such a nice and typical De Nit’s pink colour.
Barbera, Plana and Viader’s vineyards count with deep grounds of clay soil, giving a fresh and smart touch… At the same time, Monastrell’s plot at the Terrazas del Serra, gives highg personality and identity to De Nit. This is a sparkling wine with dry pink notes and traditional vegetal touches of Xarel-lo, such as fennel. Quite tasty and intense, pronounced acidity, it is a fresh sparkling and persistent bubbles wine.
On the other hand, this new “premier” L`Hereu vintage welcomes a new sparkling wine: Raventós i Blanc de Blancs. It’s quite remarkable its clear difference from L’Hereu, signed by its origins: La Vinya del Llac (The Lake’s Vineyard); coming for the first time from this historic vineyard. We can’t forget its three native white varieties: Macabeo, Xarel-lo and Parellada.
After 20 years, in 2014, Raventós i Blanc recovers one of its most legendary vineyards and essential in their plot: La Vinya del Llac. This is a vineyard where Josep Raventós Fatjó in 1872, made first sparkling wine, with the traditional Spanish method.
Facing the North, La Vinya del Llac is based on clay soil grounds allowing the water freeing slowly along the whole vegetative cycle. Deep down the earth we can find the calcareous rocks with inserted cobblestones, restricting the water reserve, embodying the grape.
La presencia del lago en esta viña tan simbólica modera las condiciones climáticas, evitando golpes de calor y favoreciendo una larga maduración. Este Xarel·lo plantado en vaso en la Vinya del Llac hace casi 40 años, nos permite obtener un espumoso estructurado, fresco y complejo.
The lake is quite symbolic in this vineyard, moderating the weather conditions, avoiding heat and helping a long maturation. Xarel-lo planted in Vinya del Llac 40 years ago, allow us to gain a strong, fresh and complex sparkling wine.