Pere Ventura'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. The family-based PERE VENTURA FAMILY WINE ESTATES produces and markets its own wines and cavas (sparkling wines), which are known worldwide for their great quality and prestige.
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.