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.
The winery Robert J. Mur is located in Sant Sadurni d'Anoia, Barcelona. It was founded over a century ago, in 1897 specifically, and produces one of the most renowned cavas. They go for a unique worldwide recognized design and at the same time follow a traditional production system. The grape varieties cultivated by this winery are: Garnacha, Monastrell, Tempranillo, Merlot, Cabernet Sauvignon and Xarel.lo.