Smart, fresh Cava, fizzing with green apple, honeycomb and a squeeze of lemon.

Pere Ventura Family Estates were just recently formed in 1992 with a view to producing the finest estate Cavas in the heartland of this multi-regional DO, Sant Sadurni d’Anoia. Whilst the business itself is relatively new, the DNA of the family dates back to 1872, when Pere’s great grandfather, Manuel, helped craft the first bottles of Cava of the region. With a deeply engraved feeling of responsibility to his native lands, Pere will only use organic treatments in the vineyard and everything is geared towards preserving the local ecosystem. This ethos, coupled with a state of the art winery enable him to craft some of the finest and best value Cava’s on the market today, a reputation which is also evident is his winning of not one, but two Platinum medals at last year’s Decanter World Wine Awards. Traditional, indigenous varietals sourced from hand harvested vineyards. The climate is typically Mediterranean & soil type is chalky/clay. Clay helps to capture and retain water, which is important when annual rainfall is not so abundant. However, it also enables a more efficient use of the soil’s organic matter. This provides the wines with great structural potential and high acidity.

Grapes are harvested manually and then pressed separately. First fermentation occurs in temperature controlled tanks. Then, the still wine is bottled, and second fermentation occurs (traditional method). This Cava has been aged on its lees for 12 months and has 12 g/l of residual sugar.

It's perfect for an aperitif or to enjoy with any seafood inspired recipe.