The history of the Pere Ventura winery dates back to the 19th century, the birthplace of cava. Today, the estate stands for high-quality cava with great finesse and elegance. The winery combines modern expertise with classic, traditional techniques. The vineyards are located in the heart of the Spanish cava region: Sant Sadurni d'Anoia, where no less than 90 percent of Spanish cava originates. The varying altitudes and soil structures create a diverse landscape, and thanks to the ideal Mediterranean climate, the grapes can develop optimally.
The blend consists of Xarel-lo, Parellada and Macabeo grapes. All grapes are harvested entirely by hand and selected immediately. In the winery, the grapes are gently pressed. When more than half has been pressed, only the highest quality juice is used for the further vinification process. This is followed by a temperature-controlled fermentation in stainless steel tanks at 16 to 18 degrees. The different grapes are now combined and bottled for a second fermentation in the deep cellars of the estate. For both fermentations, our own indigenous yeast culture is used. After a maturation of 15 to 18 months, disgorgement follows and the settled yeast is removed from the bottle so that a beautiful clear Cava can be poured.
The Primer Reserva Cava is straw yellow in the glass with occasional greenish-gold highlights. And, of course, with a fine bubble. The nose reveals almonds, citrus fruit, spring flowers, and very subtle toasted notes. The palate is lively and fresh, again with juicy citrus fruit, unroasted almonds, and slightly aged, rounded flavors. A beautifully complete glass.
