The Raventós' Conca del Riu Anoia estate has been in the family and under vine since 1492 and current winemaker, Pepe Raventós, is part of the 21st generation of farmers on the property. In 2012, the family left the Cava D.O. to start their own terroir-specific appellation with stricter standards. The wines are estate-grown and -bottled, certified organic, and 100% biodynamic. Primary fermentation occurs with indigenous yeasts in steel tank; secondary fermentation in bottle with 18 month’ sur-lie aging before disgorgement.