Harvey Nichols Conca del Riu Anoia Sparkling Wine 2018 75cl

This product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.

An exciting and rebellious addition to the Harvey Nichols own label range. The Super Tuscans sparked a revolution by breaking free from the shackles of Italian wine law; this Conca del Riu Anoia created by the experts at Raventós i Blanc looks set to do the same for Spanish sparkling wine…A new Grand Cru of Spanish fizz and a serious challenger to Champagne, this deeply aromatic and full-flavoured bubbly erupts from the glass with apple pie, toasted sesame seeds, buttered toast, Amalfi lemons, cherry blossom, and a refreshing maritime tang like a whip-crack of salty sea spray. An exquisite aperitif, or a natural partner to fish and chips, battered halloumi, white anchovies, smoked salmon, tapas, or scrambled egg on an English muffin.The Raventós family are a rebellious bunch. In 1872, Josep Maria Raventós i Fatjo created Spain’s first sparkling wine, which would go on to become the enormous Codorníu. In 1986, his descendent Josep Maria Raventós i Blanc sold his shares in the family-owned Codorníu to set up Raventós i Blanc. Following in the family’s mutinous footsteps, Pepe Raventós took the decision in 2012 to quit the Cava DO, frustrated by its tarnished reputation, low quality and volume-driven attitude. He set up his own quality-oriented designation, Conca del Riu Anoia, employing some of the strictest regulations in the world of sparkling wine. He only uses native grape varieties and pays five times more than most Cava producers do, but they must be organic and biodynamic with yields kept low. His wines are aged on the lees for at least 18 months before disgorging (twice as long as the majority of Cava), are always vintage, and use the lowest amount of sulphur possible. This drastic tightening of the rules has resulted in staggeringly beautiful wines.