Pere Ventura Cavas

About Pere Ventura Cavas

Pere Ventura Cavas is based in Sant Sadurní d’Anoia, the historic centre of Cava production in Penedès, Catalonia. The house works under the Cava designation of origin and makes sparkling wines by the traditional method: the second fermentation takes place in bottle, followed by ageing on the lees. This process brings more than fresh fruit alone, adding bread dough, cream and nutty notes over time. Pere Ventura is consequently associated with a polished, food-friendly expression of Cava.

The area lies inland from Barcelona, between Mediterranean influence and the higher sites of Penedès. A Mediterranean climate, cooler nights and changes in altitude help grapes retain acidity. Macabeo, Xarel-lo and Parellada are the classic white Cava varieties. Macabeo commonly contributes gentle fruit and floral character, Xarel-lo structure and savoury spice, and Parellada freshness and finesse. For rosé wines, the house also uses Trepat and Pinot Noir, varieties capable of providing colour, red-berry fruit and lively acidity.

The Tresor range includes Brut, Brut Nature and rosé bottlings, including Reserva wines. Brut Nature is the driest category, with no dosage added after disgorgement, while Brut may carry a modest amount of residual sweetness. Within Cava, Reserva indicates longer bottle ageing than the basic requirement; Gran Reserva denotes a still longer ageing period and is made only in dry styles. Cava Vintage Rosé Brut Gran Reserva therefore combines rosé fruit with the complexity of extended maturation.

Colección Privada Brut Rosé is another established name in the range. The younger wines can show citrus, apple and white flowers, with redcurrant or berry notes in the rosés. More mature cuvées may develop toast, almond, brioche and a finer mousse. Pere Ventura merits attention from drinkers moving beyond straightforward aperitif Cava towards more serious Reserva and Gran Reserva wines, while retaining the freshness that makes them versatile at the table.

• Based in Sant Sadurní d’Anoia, the heartland of Cava
• Produced under the Cava designation of origin
• Second fermentation and ageing take place in bottle
• Classic blend of Macabeo, Xarel-lo and Parellada
• Rosés may include Trepat and Pinot Noir
• Reserva and Gran Reserva signal extended bottle ageing