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Showing 1 to 6 of 6 (1 Pages)

Buy Wine from Juvé Camps

In the epicentre of Sant Sadurní d'Anoia, where the hum of bottles fermenting in underground cellars is almost part of the soundscape, stands one of the most emblematic Catalan sparkling wine houses: Juvé & Camps. Founded in 1921, although its winemaking roots go back to 1796, this family winery has marked a before and after in the definition of aged cava. It does not produce wine. It creates bottled time.

Altitude, freshness and ecology: the essence of the vineyard

The terroir that embraces its vineyards is diverse, with 271 hectares of its own vineyards spread over the highest areas of the Alt Penedès, where the temperature differences between day and night preserve the natural acidity. The soils, of limestone, clay and alluvial sediments, provide drainage and mineral complexity to the base wines. The Can Rius, La Cuscona, Mediona and Espiells estates are farmed organically, without herbicides or insecticides, with a regenerative approach.

Xarel.lo as a standard: varietal precision and longevity

The queen variety at Juvé & Camps is undoubtedly Xarel.lo, the native white grape that centuries ago found its ideal habitat in these stony hills. In addition to its hardiness and natural resistance to disease, it is the backbone of the great aged Cava wines : it provides structure, breadth and a tense acidity that withstands ageing for more than 100 months. It is accompanied by Macabeo and Parellada, as well as small proportions of Chardonnay and Pinot Noir. Here everything revolves around precision, not volume.

Gran Juvé & Camps: Pioneer of the ageing cava

Juvé & Camps was one of the first wineries to make a commitment to long-aged Cava, long before the official category of Cava de Paraje Calificado existed. Their Gran Juvé & Camps Cava, born in 1972, was conceived not as an occasional luxury, but as a paradigm of what cava could become: a serious, deep wine, with aromatic layers ranging from sourdough and brioche to bitter almonds, dried flowers, candied citrus peel and Mediterranean undergrowth. All of this is supported by a very fine bubble, which is not foam, but texture. Few wineries can boast of a sparkling wine that improves and refines even after a decade in rhyme. They do it almost without a fuss.

Gran Reserva de la Familia: the Cava that was born in our house

One of the most recognised pillars of the Juvé & Camps catalogue is the Reserva de la Familia, a Cava that needs no introduction among lovers of sparkling wines for ageing. Made mainly from Macabeo, Xarel.lo and Parellada, all of which come from their own organically farmed vineyards, this wine symbolises the classic vision of the house, elevated to its maximum expression. Its ageing usually exceeds 36 months on the lees, which gives it an enveloping aromatic complexity, with notes of toasted bread, dried fruit, ripe apple, pastry cream and candied citrus. It was originally conceived for the exclusive consumption of the Juvé family at private celebrations, hence its name. But over time it became an emblem of the winery and, for many, one of the most consistent benchmarks of high-end Cava.

Precision in the cellar: assemblies by plot and minimum intervention

The Juvé family, now in its fourth generation headed by Meritxell Juvé, has managed to combine tradition with a constant search for authenticity. The oenologist Toni Cantos, at the head of the technical team, works with an almost surgical precision in the selection of the base wines, made by parcels, vinified separately, and assembled with an almost Burgundian logic, where each micro-terroir contributes a layer, a trace or a shade. Dosage is minimal or non-existent in the top-end wines, and malolactic fermentation is deliberately avoided in most of the cuvées to preserve the freshness and tension of the final profile. Nothing is left to chance, but nothing seems forced.

Counter-current: when time is part of the terroir

During the 1980s, when the trend was to reduce ageing, Juvé & Camps did the opposite: it lengthened the time in rhyme and reduced production to preserve its identity. In a fast-paced era, they clung to the clock as if it were part of the terroir.

Today, Juvé & Camps does not need grandiloquent speeches. Their wine speaks for them. In a world where the bubble has become a spectacle, they are still committed to slow fermentation, long ageing and elegance without ornamentation. The result is not just Cava. It is Catalonia speaking in a low voice.

Showing 1 to 6 of 6 (1 Pages)

Buy Wine from Juvé Camps

In the epicentre of Sant Sadurní d'Anoia, where the hum of bottles fermenting in underground cellars is almost part of the soundscape, stands one of the most emblematic Catalan sparkling wine houses: Juvé & Camps. Founded in 1921, although its winemaking roots go back to 1796, this family winery has marked a before and after in the definition of aged cava. It does not produce wine. It creates bottled time.

Altitude, freshness and ecology: the essence of the vineyard

The terroir that embraces its vineyards is diverse, with 271 hectares of its own vineyards spread over the highest areas of the Alt Penedès, where the temperature differences between day and night preserve the natural acidity. The soils, of limestone, clay and alluvial sediments, provide drainage and mineral complexity to the base wines. The Can Rius, La Cuscona, Mediona and Espiells estates are farmed organically, without herbicides or insecticides, with a regenerative approach.

Xarel.lo as a standard: varietal precision and longevity

The queen variety at Juvé & Camps is undoubtedly Xarel.lo, the native white grape that centuries ago found its ideal habitat in these stony hills. In addition to its hardiness and natural resistance to disease, it is the backbone of the great aged Cava wines : it provides structure, breadth and a tense acidity that withstands ageing for more than 100 months. It is accompanied by Macabeo and Parellada, as well as small proportions of Chardonnay and Pinot Noir. Here everything revolves around precision, not volume.

Gran Juvé & Camps: Pioneer of the ageing cava

Juvé & Camps was one of the first wineries to make a commitment to long-aged Cava, long before the official category of Cava de Paraje Calificado existed. Their Gran Juvé & Camps Cava, born in 1972, was conceived not as an occasional luxury, but as a paradigm of what cava could become: a serious, deep wine, with aromatic layers ranging from sourdough and brioche to bitter almonds, dried flowers, candied citrus peel and Mediterranean undergrowth. All of this is supported by a very fine bubble, which is not foam, but texture. Few wineries can boast of a sparkling wine that improves and refines even after a decade in rhyme. They do it almost without a fuss.

Gran Reserva de la Familia: the Cava that was born in our house

One of the most recognised pillars of the Juvé & Camps catalogue is the Reserva de la Familia, a Cava that needs no introduction among lovers of sparkling wines for ageing. Made mainly from Macabeo, Xarel.lo and Parellada, all of which come from their own organically farmed vineyards, this wine symbolises the classic vision of the house, elevated to its maximum expression. Its ageing usually exceeds 36 months on the lees, which gives it an enveloping aromatic complexity, with notes of toasted bread, dried fruit, ripe apple, pastry cream and candied citrus. It was originally conceived for the exclusive consumption of the Juvé family at private celebrations, hence its name. But over time it became an emblem of the winery and, for many, one of the most consistent benchmarks of high-end Cava.

Precision in the cellar: assemblies by plot and minimum intervention

The Juvé family, now in its fourth generation headed by Meritxell Juvé, has managed to combine tradition with a constant search for authenticity. The oenologist Toni Cantos, at the head of the technical team, works with an almost surgical precision in the selection of the base wines, made by parcels, vinified separately, and assembled with an almost Burgundian logic, where each micro-terroir contributes a layer, a trace or a shade. Dosage is minimal or non-existent in the top-end wines, and malolactic fermentation is deliberately avoided in most of the cuvées to preserve the freshness and tension of the final profile. Nothing is left to chance, but nothing seems forced.

Counter-current: when time is part of the terroir

During the 1980s, when the trend was to reduce ageing, Juvé & Camps did the opposite: it lengthened the time in rhyme and reduced production to preserve its identity. In a fast-paced era, they clung to the clock as if it were part of the terroir.

Today, Juvé & Camps does not need grandiloquent speeches. Their wine speaks for them. In a world where the bubble has become a spectacle, they are still committed to slow fermentation, long ageing and elegance without ornamentation. The result is not just Cava. It is Catalonia speaking in a low voice.