Why it matters
The producer
Carlo and Lotte harvest Grenache Noir in late August, when the grapes have reached aromatic maturity at approximately 11.5% alcohol. Bramaventu produces approximately 4,000 bottles each year. Only must from the first pressing goes into Bramaventu's own bottles; the remainder is sold to neighboring producers.
First press is the portion drawn before harder pressing extracts more phenolic material. Sparkling producers commonly choose it for a lighter base wine, the wine that later undergoes the second fermentation.
Place and vineyards
Where the wines begin
Banyuls is France's southernmost stronghold for sweet wine, and local doubts greeted the decision to make sparkling wine there. Bramaventu's named vineyard is La Galline, a single vineyard covering approximately 2 hectares at 300 meters above sea level. The parcel faces north and sits on gray schist and quartz.
The Tramontana wind carries cool air from the Pyrenees and makes La Galline the coolest site in Banyuls. A north facing exposure and cold air slow ripening, while Grenache Noir develops aroma before sugar accumulation rises quickly.
Wines to know
The range in view
The sparkling wines differ in grape composition and dosage. VentuVentu combines 80% Grenache Noir and 20% Macabeo, with an Extra Brut dosage of 3 g/L. Bramaventu 2021 is pure Grenache Noir, bottled as Brut Nature with 0 g/L dosage. Bramaventu's sparkling wines use méthode classique. A second fermentation in the bottle creates the mousse. Lees contact can add creaminess and finer texture. Extra Brut leaves a small amount of sugar after disgorgement, while Brut Nature leaves none.
VentuVentu has a round, creamy nose full of ripe fruits and hints of almonds. Quince, lemon curd, and ripe fruits open the palate, which has pleasant acidity. Bramaventu 2021 has broad, long mousse with an iodine twist.