Our home here in the Penedès, southwest of Barcelona, is known as Cava country. It is a landscape of rolling hills, protected from easterly winds by the Garraf Massif and from cold northern breezes by the craggy Montserrat Mountain. We are blessed by nature with a rich red soil and long hours of sunshine.
This is a perfect place to make our sparkling wine. But not just any Spanish wine: this is Cava. A protected description for a wine, which must meet the most stringent of regulations if it is to be so named. These include using only specific grapes and what is called the ‘Traditional Method’, whereby the wine goes through a second fermentation in the bottle. Each year our grapes, and those of 2000 growing partners, are brought to our winery, here in Sant Sadurni, where this magical transformation into Cava takes place.
The Macabeo white grape is the most important fruit in our Cava. It buds quite late in spring and so misses all the early frosts. It provides primary fruits an aroma of wild flowers and a nutty, almond like flavour.
This grape adds body, strength and personality to Cava. Our wine makers talk about this grape adding earthiness, a rich flowery aroma and pear/melon flavours.
Some of the highest vineyards in Europe are to be found in the Penedès and it’s here that our third grape, the Paralleda, dominates. We use it to boost our wines’ citrus aroma and also to give Cava its delicacy.
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