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For decades, Cava was better known for its accessibility, a sparkling wine appreciated for its affordability rather than its sense of place, despite being made in the same traditional method as Champagne.
In recent years, however, the Cava DO has become one of the most dynamic names in the sparkling wine world, driven by efforts to reclaim its distinct identity, strengthen transparency, and elevate quality and sustainability while remaining grounded in tradition. Few names embody Cava's legacy and renewed spirit quite like Pere Ventura, a family-run house rooted in history and leading its next chapter from within the DO. Today, with Pere Ventura Juvé representing the fifth generation, the winery continues to build on a lineage that dates back to the origins of Spanish sparkling wine itself.
Five Generations of Bubbles and Vision
The Ventura family's story began in 1872, when Pere's great-great-grandfather helped produce the first bottles of Cava while working at Codorníu, one of the pioneers of sparkling wine in Sant Sadurní d'Anoia. This early involvement placed the family at the heart of Spain's sparkling wine revolution. With his great-grandfather later working in Champagne and serving as chef de cave at Codorníu, each generation built on that legacy.
In 1991, Pere Ventura, the fourth generation, founded the eponymous winery, establishing it as a benchmark for quality-driven Cava. "My father believed that excellence and authenticity were the only way forward," says Pere. "Thirty-four years later, we are still guided by that principle."
The Soil Beneath the Sparkle
The Cava DO spans four main zones across Spain. Still, nearly 95% of production comes from Comtats de Barcelona, encompassing Catalonia's Penedès region and the town of Sant Sadurní d'Anoia, known as the "Capital of Cava".
Within Comtats de Barcelona, Pere Ventura's vineyards thrive in the Valls d'Anoia-Foix subzone, a valley stretching from Montserrat to the Mediterranean, home to over 2,000 years of winemaking history. Sheltered by mountains and tempered by the sea, the area enjoys a mild climate, ideal for sparkling wine. Vineyards reach elevations up to 750 metres, yielding diverse microclimates and fruit with vibrant acidity and expressive character.
For the winery, terroir is a guiding principle. "The secret is understanding that not every vineyard in Sant Sadurní makes great Cava," says Pere. "We’ve spent 15 years identifying where each variety, xarel·lo, macabeu, parellada, chardonnay, and pinot noir, shows its best character."
This understanding of the land allows Pere Ventura to craft wines that express the region's heritage and diversity, while also adapting to the challenges of climate change through careful high-altitude vineyard selections, particularly for international varieties.
Precision in Every Bottle
Cava's challenge in balancing quality and affordability partly stems from higher permitted yields and shorter ageing at the basic level, which reinforce an approach focused on volume rather than precision. Raising quality means tightening standards in the vineyard and the cellar, and this is where Pere Ventura sets itself apart.
The team practices extreme pruning to limit yields, yielding only about half of what the Cava DO permits, to concentrate flavour and quality. Grapes are hand-harvested, chilled for 24 hours before pressing, and gently pressed in traditional Coquard presses to ensure delicate extraction and the highest-quality juice. Only the first 52% of the juice is used, even though the DO allows up to 67%. Extended ageing on the lees, beyond the regulations, further refines the wines, adding depth and texture.
Among the portfolio, Gran Vintage Paraje Calificado Can Bas represents the pinnacle of this philosophy. Cava de Paraje Calificado is the highest designation in the Cava DO, and the equivalent of a Grand Cru. Only six producers, using just eight vineyards, have achieved this certification. Sourced from five micro-parcels, two of them nearly a century old, within the historic 2,700 year old Can Bas vineyard, the wine spends over eight years on the lees, well above the 36 month requirement. It reflects the estate's conviction that Penedès can produce world-class sparkling wines. "It's a tribute to five generations of family knowledge," says Pere.
A Philosophy Rooted in Sustainability
Sustainability at Pere Ventura goes beyond compliance; it's a mindset that shapes every decision. Pere explains that if the mindset comes first, "we don't need that many things afterwards to be sustainable." The estate practices organic farming and integrated pest and disease management, avoiding pesticides and herbicides and relying on natural compounds like sulphur and copper. The approach demands more work, but the payoff is healthier soils and grapes that better express their origin.
Beyond the vineyard, sustainability extends to architecture and community. Ninety percent of the winery is built underground, reducing energy needs for temperature control and creating a naturally stable environment for aging. The estate also invests in water recycling systems and has buried over 30 electrical towers to preserve the natural beauty of its landscape.
"Sustainability for us is environmental, territorial, and social," explains Pere. "We work with 89 local growers under long-term contracts, ensuring economic and social sustainability for our region." Some of these families have tended their land for 27 generations.
Looking Ahead
Having officially joined the family winery in March 2025 at the age of 25, the young Pere Ventura Juvé brings both analytical training from his consulting background and a deep connection to his roots. For him, this is more than a job. "It's a life project."
He envisions a future defined by excellence, collaboration, and continuity. "We must adapt to new markets and challenges," he says, "but without losing sight of who we are. If we change direction every year, we lose our identity. No one will recognize the Pere Ventura brand. The key is to listen, evolve, but stay true to our principles."
While debate around Catalonia's traditional sparkling wine remains ongoing, Pere understands every step each producer has taken, but also suggests "we must think about how we can move forward together. How we can become clearly identifiable to consumers while staying true to our own models. To drive the future, we have to work together."
Rooted in history yet driven by innovation, Pere Ventura embodies the new face of Cava, showing how family tradition, respect for terroir, commitment to excellence, and sustainability can come together to strengthen both heritage and progress within the evolving DO.
Watch Anthony's interview with Pere Ventura Juvé.
