Juvé y Camps produced their first sparkling wine 1921 in the cellar of the family home in Sant Sadurni d'Anoia, northeastern Pénedes close to Barcelona. The cellar is still used today, but the family was forced to buy storage in another cellar across the street in order to have more room. They have connected the two cellars with an underground tunnel. Joan Juvé Baqués and his wife Teresa Camps Farré founded Juvé y Camps. Today the company is run by their daughter Meritxell Juvé.
Juvé y Camps has a total of 2700 hectares of wine-growing land. All under convertion to organic growing. From vintage 2015 all wines will be certified organic.
The vineyards where the grapes for this wine is growing were planted in 1972 and are named Propietat D'Espiells, Can Massans and La Cuscona which combined covers approximately 450 hectares.
The soil consists mainly of chalk and on a clay-base.
Harvesting takes place between August and October. The winemakers Joan Juve Toni Cantos and Antonio Orte work together side by side, they are both head winemakers.
All cava is made according to to the traditional / Champagne method with two fermentations, the second of which is in the bottle.
Ten people work in the cellars, where everything is made by hand including the daily reumage, gradual rotation of each bottle until it is upside down and all the yeast sediments is collected in the neck of the bottle.
The wine is aged in the bottle between 36-48 months.
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