More about this Producer
All Pere Ventura Cavas undergo the “Traditional Method” of sparkling wine production, the same method used for Champagne. Grapes are hand harvested and de-stemmed before they undergo a first fermentation in stainless steel tanks at a temperature of 61°F to 64°F. The juice is then clarified and stabilized before undergoing secondary fermentation which takes place in the bottle. The wine is riddled, disgorged and the dosage is added before the bottle is sealed. The minimum aging is 14 months.
Pere Ventura’s wine producing vocation is rooted in a family tradition dating back to the 19th century. When he decided to found his namesake winery in 1992, he did so in honor of his ancestors. Pere’s family heritage with Cava dates back to 1872, when his great grandfather, Manuel Montserrat Font, helped produced the first bottles of Cava at Codorniu.
Today, the family tradition lives on at the Pere Ventura wine estate, with the ultimate goal of producing Cava of the highest quality and elegance.
|Country of Origin||Spain|
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