About Raimat
Founded in 1914 by Manuel Raventós i Domènech, Raimat transformed arid lands in Lleida into one of Europe's largest vineyard estates, now encompassing 3,000 hectares. This visionary endeavor not only revitalized the region but also led to the creation of a self-sustaining community complete with homes, a church, and a school. Raimat's pioneering spirit has cemented its reputation as a leader in sustainable viticulture and winemaking innovation.
Sustainability at Raimat
Raimat is committed to environmental stewardship, with 100% of its vineyards certified as organic. The winery employs regenerative agriculture practices, such as mulching with plant material to reduce water evaporation and enhance soil health. Vegetative covers are also used to prevent erosion and improve rainwater infiltration. Additionally, Raimat utilizes renewable energy sources, including a 200 kW photovoltaic solar panel installation and a biomass combustion boiler, to minimize its carbon footprint.
Signature Alcoholic Wines
Raimat's portfolio features a range of esteemed wines, including the iconic Raimat Abadia, first produced in 1978. This blend of Cabernet Sauvignon and Tempranillo reflects the winery's dedication to quality and tradition. Other notable offerings include the Raimat Chardonnay, celebrated for its aromatic complexity, and the Vol d’Ànima range, which showcases the unique character of the Costers del Segre region.
Why did Raimat start making non-alcoholic wine?
In response to a growing consumer demand for non-alcoholic options, Raimat introduced its first non-alcoholic wines, Raimat Zero Blanco and Raimat Zero Rosado, in October 2024. This initiative aligns with the winery's commitment to innovation and inclusivity, offering alternatives for those who prefer or require beverages without alcohol.
How does Raimat produce their non-alcoholic wine?
Raimat Zero wines are crafted using traditional fermentation and vinification processes. After vinification, an innovative distillation method is employed to remove the alcohol while preserving the wine's original aromatic components. This technique reduces the alcohol content to less than 0.5%, allowing the wines to be classified as non-alcoholic without compromising their texture, flavor, or aroma.