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The secret of the finest “Cava”,
respect for craftsmanship

Since its earliest days, the house of Juvé & Camps has followed long established and proven practices in the production of its “Cavas”. The family has always used the “Traditional method” of secondary fermentation in the bottle to transform their top quality grapes into the highest quality sparkling wine.

Their obsession with quality starts in the vineyard and is followed throughout the whole production process. Careful checks are made to harvest the grapes at the optimum moment. They are hand picked and hastened to the winery where only whole and healthy bunches are accepted.

Production today respects the traditional techniques and marries them with the most modern equipment and processes where these will contribute to the making of better wine.

At Juvé & Camps, past, present and future live happily side by side. At the ultra modern Espiells facility, packed with “state of the art” equipment, are made the base wines for “Cavas” and the still wines, “Ermita d’Espiells” and “La Miranda d’Espiells” as well as our new Cabernet Sauvignon, red wine which is then matured in the finest French and American oak casks. In the underground cellars at San Sadurní, hand “remuage” of the “Cavas” is still practiced and there also, millions of bottles rest in the dark and silent galleries until they attain peak condition. The top brands, “Gran Juvé”, “Milesimé”, “Reserva de la Família”, “Cinta Púrpura-Reserva” and “Rosé”, both de luxe, vintage wines are matured for four years.

No wine, sparkling or still, is released from Juvé & Camps cellars until it has reached that stage of perfection which is the hallmark of the house.