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.
Llopart The winery is located in the town within walking distance of Subirats Sant Sadurni d'Anoia. In 1887 they get the first bottles of Cava Llopart. Located at 340 meters and a floor composed of rocky platforms. It has planted many varieties: Macabeo, Xarel.lo, Parellada and Chardonnay in black and white terms: Merlot, Grenache, Cabernet Sauvignon and Pinot Noir. Their champagnes and wines of marked quality.