Pere Ventura
The exclusive cava house Pere Ventura was founded in 1992, but draws upon traditional sparkling wine from the distant past.
Pere's great-grandfather produced the very first cava according to the classic method from the Champagne region. His grandfather and father refined the production process of high-quality cavas.
Pere was only thirty when he decided to honor his family history by founding his own cava company. This producer from Sant Sadurní d'Anoia has since built a strong international reputation by combining striking bottles with respect for traditional grape varieties. The bottles are eye-catching due to their block-patterned foil and typical hand-printed emblem. The grape varieties xarel.lo, macabeo, and parellada are used in the white cava, and trepat in the rosé. For his more exclusive cavas, this producer uses chardonnay and pinot noir.
At Pere Ventura, the cavas age for at least eighteen months in cool underground galleries, and some rest for three years or longer. “Take risks and strive for excellence,” Pere advises. “That is the secret to success.”
Pere's great-grandfather produced the very first cava according to the classic method from the Champagne region. His grandfather and father refined the production process of high-quality cavas.
Pere was only thirty when he decided to honor his family history by founding his own cava company. This producer from Sant Sadurní d'Anoia has since built a strong international reputation by combining striking bottles with respect for traditional grape varieties. The bottles are eye-catching due to their block-patterned foil and typical hand-printed emblem. The grape varieties xarel.lo, macabeo, and parellada are used in the white cava, and trepat in the rosé. For his more exclusive cavas, this producer uses chardonnay and pinot noir.
At Pere Ventura, the cavas age for at least eighteen months in cool underground galleries, and some rest for three years or longer. “Take risks and strive for excellence,” Pere advises. “That is the secret to success.”
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