90 points from Robert Parker's Wine Advocate: "These are two of the better Cavas in my comprehensive Spanish tasting as well as two of the better values. The N.V. L’Hereu de Raventos I Blanc was produced by the methode champenoise, unusual for such an inexpensive bubbly. A blend of Macabeo, Xarello, and Parellada, it exhibits an attractive mousse and refreshing crisp acidity on the palate. Balanced, tasty, and with good length, this is a great value in Cava.." (Apr. 2008) A blend of 60% Macabeo, 20% Xarel-lo and 20% Parellada from 100% estate-bottled fruit, the Brut L’Hereu from Raventos is simply one of the best examples of Cava we have tried at any price point! The wine is bright and lively with fruity aromas of lemon and green apple and more complex notes of fresh baked bread. The palate is well structured with tiny bubbles that dance across the palate. This is an ideal Cava to serve by the glass or as a base for Bellinis or other sparkling wine cocktails. Cava laws specify that the wines must spend at least 9 months on the lees before disgorgement. The "L'Hereu" typically spends between nine and 12 months on the lees before disgorgement.