The origin of the Cava is associated with the renowned Catalan viticulture of the mid-19th century and with the Champagne notoriety reached at the end of the 18th century, thanks to Louis Pasteur “Champenoise” or traditional method, to control the second fermentation in the bottle and the sparkling loss. The date 1872 is considered to be the true year in which sparkling wine production began in Catalonia, sparkling wine which would not reach the market until 1880. Sant Sadurni d’Anoia and the surrounding area were the center of the incipient expanding industry which would consolidate into the Spanish market in 1920, fact which culminate the 1960 decade, and an international consolidation in the 80’s.
Varietals: Macabeo, Parellada, Xarel Lo - Alcohol Level: 12% - Production: Made from musts produced from carefully selected grapes and vinified at a controlled temperature, this sparkling wine undergoes a second fermentation in the bottle, following the traditional method. The resulting cava is aged as a Brut Reserva for 18 months.
Campo Viejo’s dedication to Rioja winemaking, alongside the most advanced winemaking techniques available, has allowed us to create modern twists on traditional methods to deliver progressive styles of Rioja that satisfy todays discerning modern palates. Since 1959, the wine inspires a life that is more colorful, inviting everyone to Live Uncorked. Our three female winemakers, Elena, Clara and Irene, with 35+ years of winemaking experience, use Rioja as their canvas to create contemporary wines, which are full of character and authenticity.