Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.
Juvé y Camps is a winery located in Sant Sadurní d'Anoia with over 200 years of history. Faithful to the traditional production methods but at the same time implementing modern production techniques during those phases in which they are needed, it has become a benchmark in the production of cavas.