55% Xarel-lo, 35% Macabeo, and 10% Parellada aged 36 months on the lees. Hand-harvested organic grapes from their own vineyards picked at their optimal point of ripeness. Only free run must is used to make their cavas and wines. Wines are not fined and they favor the malolactic fermentation. To become Cava, the wine is bottled and "liqueur de tirage" is added, then yeasts make the secondary fermentation and create the bubbles. Bottles age on lees in their deep, humid, dimly lit cellar an average of 36 months. During this time the autolysis process occurs which adds complexity and creaminess to the product. After the ageing, bottles are hand-riddled and disgorged to remove the sediments. No dosage is added.
Juvé & Camps is a family-owned winery located in San Sadurní d’Anoia, a small town in the northeastern Penedès region near Barcelona. Founded in 1921 by Joan Juvé Baqués and his wife Teresa Camps Farré, the winery’s three-generation history has resulted in an international reputation for producing top-quality Cava. The story of Juvé & Camps actually began over 200 years ago when Joan Juvé Mir, a bold and enterprising vine grower with ideas ahead of his time, laid the foundation for what would become the family firm. His son, Antoni Juvé Escaiola, carried on the legacy. There were many challenges, including the terrible phylloxera plague. Advocating replanting (as did other leading figures of the Penedès), he led a drive to restore the vineyards and to rebuild the region’s wine production. Respected and loved by his contemporaries, his example encouraged his son, Joan Juvé Baqués, to build the family’s first winery. Joan Juvé Baqués married Teresa Camps Farré, an exceptional woman and an enthusiastic supporter who, in 1921, inspired her husband to launch the first sparkling wine under the Juvé brand. It was made in the underground cellars beneath the family home in San Sadurní d’Anoia.
