The vineyards are in the Baix Penedes and Central Penedes areas at an average altitude of 250 metres above sea level, with deep soils and average water retention capacity. The vines have been set out on espalier, with Royat type trimming or in a traditional basin, with pre-trimming and green trimming common practice in both cases. The harvesting is done manually and production is 12,000 kg/Ha.

Once each variety has been collected separately, the grapes are de-stemmed and the pulp is cooled to 14°C before pneumatic pressing at 0.2 bar. Then the flower must is separated 55%, followed by the static silting. The fermentation takes place in stainless steel tanks at a controlled temperature of between 16 and 18°C. After careful coupage of the three varieties, gentle clarification is performed, as well as tartar stablilisation and final filtering. The second fermentation takes place in the bottle with the traditional method, with minimum ageing on lees for 15 months.

Color: Greenish yellow with golden hues. Fine and persistent mousse.
Aroma: Citrus, lime and green apple aromas. Hints of stone fruit and elegant dried fruits.
Taste: Elegant and balanced, with purity of fruity aromas and refreshing acidity.

The family-based estate produces and markets an extensive line-up of Cavas, which are known worldwide for their great quality. Created in 1992, Pere Ventura is the founder of this winery in Sant Sadurní d’Anoia (Barcelona), which takes his name and makes sparkling wines under the DO Cava appellation. It is one of the most exclusive companies in the wine sector, synonym of elegance, style and prestige.

Ideal as an aperitif or to accompany fish and savory pastries. Its complexity allows it to be enjoyed also with pasta or white meat dishes.