Pere Ventura’s connection to Cava spans generations, beginning in 1872 when his great-grandfather, Manuel Montserrat Font, contributed to producing the first Cava bottles at Codorníu. Today, the family-owned Pere Ventura Family Wine Estate crafts and markets its own premium wines and Cavas, renowned globally for their exceptional quality and prestige.
Each Pere Ventura Cava is made using the “Traditional Method,” the same technique used in Champagne production. Grapes are hand-harvested and de-stemmed, followed by a primary fermentation in stainless steel tanks at 61°F to 64°F. The juice is then clarified and stabilized before undergoing secondary fermentation in the bottle. Afterward, the wine is riddled, disgorged, and dosed, with each bottle aged for a minimum of 14 months.
