Light golden in color and with deep and intense and elegant aromas of ripe white fruit. The complexity only grows, and you sense a long aging through typical aromas with hints of toast and citrus fruit. The cream is perfectly integrated cava, fresh and round on the tongue with a long finish.
Created from the classic cava varieties Macabeo, Xarel·lo and Parellada, harvested at Juvé y Camp’s properties in Espiells, Can Massana and La Cuscona. Aged for 36 months on sour lees, which gives more structure to the wine.
Serving suggestion:
Risotto, Shellfish, Light fish, Salads, Apéritif
About Juvé y Camps
Cava is Spanish sparkling wine – and an excellent alternative to more famous, famous (and often more expensive…) French bubbles known as champagne. In fact, cava is produced using what is called the Methode Traditionelle, which is also called the champagne method, where a base wine is added with sugar and yeast and bottled to undergo a new fermentation. The longer the wine is allowed to ferment, the more nuances it acquires. After storage, the bottles are brought to the desks, a kind of bottle racks, where the bottles are placed with the bottom in the air. In this position, the sediment of the wine will collect in the neck of the bottle, which is immersed in freezing liquid at minus 20 degrees. During freezing, the precipitate is encapsulated in a lump of ice, which is then simply shot out by removing the capsule from the bottle and letting the carbon dioxide pressure push the lump up. Finally, the contents of the bottle are topped up with a liqueur, which, depending on the amount added, gives either a dry or sweet Cava.
Juvé y Camps has been producing excellent wine for more than 200 years, but it wasn’t actually until 1921 that the Catalans launched their first sparkling wine. The grapes come exclusively from the house’s own fields. The family today owns four vineyards, which actually make the house the largest landowner of vineyards in the whole of Penedès, where they have their home. The grapes are picked 100% manually, and only the freely drained must is used to get the finest and most elegant juice without unnecessary bitter substances. As befits a luxury house like Juvé y Camps. In addition, the filtering of the wine is very gentle, in order to better preserve as much flavor and aroma as possible.
In the 1970s, most of the cava that was sold was far too young and far too sweet. Precisely this caused Joseph Juvé y Camps to release a small amount of cava, which was otherwise set aside for its own consumption. The small special batch was sent out to the Spanish market to test how customers would react to this older, drier, more serious style. The reaction was almost overwhelming, and Reserve de la Familia, with its conservative and more serious style, helped to change the way both the market and producers see cava. With the demand for the new style, it was no longer possible to hide too high a yield, rot in the grapes or errors in wine production behind a sweet dosage, so more and more producers began to take viticulture and wine production much more seriously than before – but Juvé y Camps was , is and will remain the “guide dog” in the area!
