Back to: Lower Alcohol Wines
Sparkling
Spain
Other Grape
Cork
Dry
No Oak
ABV 12%
Tasting notes
A pleasant intense aroma with fleshy fruits and a slightly floral background with toasty notes combine with a lovely creaminess and balanced acidity. Ideal as an aperitif or drinking throughout the meal provided the food is not strongly flavoured.
Why we recommend this wine
Whilst there is plenty of cava we had not tasted any that we liked so we went to Catalunya to find some, and find some we did. There were a few producers who bottled in half bottles but they had no representatives in the UK and did not seem to be interested in supplying us. But knowing what good cava tastes like we were able to track down Juve Y Camps’ Cinta Purpura Reserva which met our criteria. And it has won awards too.
This wine
This cava is made with native Macabeu, Xarel.lo and Parellada grapes from 30 year old vines in Penedès, the heart of Cava country. The winery’s philosophy has been to use only traditional, high-quality winemaking practices. Its Cava is made in the método tradicional, as is Champagne, meaning it undergoes a secondary, in-bottle fermentation prompted by the addition of yeast and sugar. The wines are then aged in bottle for 24 months. Vegan friendly.
The wine estate
Juve y Camps are currently producing some of the best Cavas in Spain. The story of Juvé y Camps goes back more than 200 years to when Joan Juvé Mir, a bold and enterprising vine grower with ideas ahead of his time, laid the foundation for what would become the family firm. His son, Antoni Juvé Escaiola, carried on the legacy. There were many challenges, including the terrible phylloxera plague. Advocating replanting (as did other leading figures of the Penedès), he led a drive to restore the vineyards and to rebuild the region’s wine production. Respected and loved by his contemporaries, his example encouraged his son, Joan Juvé Baqués, to build the family’s first winery. Joan Juvé Baqués married Teresa Camps Farré, an exceptional woman and an enthusiastic supporter who, in 1921, inspired her husband to launch the first sparkling wine under the Juvé brand. It was made in the underground cellars beneath the family home in San Sadurní d’Anoia.
juveycamps.com
Food and wine
Creamy soups; creamy main courses – fish and chicken; strawberries; soft cheeses. And then as a ‘pick me up’ at the end of the meal. What more does one need? Also see our guide to pairing food and wine here.
Did you know?
The gyropallet, a giant crate-manipulating machine that has replaced hand-riddling for traditional method sparkling wine, was invented in Catalunya.
A pleasant intense aroma with fleshy fruits and a slightly floral background with toasty notes combine with a lovely creaminess and balanced acidity. Ideal as an aperitif or drinking throughout the meal provided the food is not strongly flavoured.
Why we recommend this wine
Whilst there is plenty of cava we had not tasted any that we liked so we went to Catalunya to find some, and find some we did. There were a few producers who bottled in half bottles but they had no representatives in the UK and did not seem to be interested in supplying us. But knowing what good cava tastes like we were able to track down Juve Y Camps’ Cinta Purpura Reserva which met our criteria. And it has won awards too.
This wine
This cava is made with native Macabeu, Xarel.lo and Parellada grapes from 30 year old vines in Penedès, the heart of Cava country. The winery’s philosophy has been to use only traditional, high-quality winemaking practices. Its Cava is made in the método tradicional, as is Champagne, meaning it undergoes a secondary, in-bottle fermentation prompted by the addition of yeast and sugar. The wines are then aged in bottle for 24 months. Vegan friendly.
The wine estate
Juve y Camps are currently producing some of the best Cavas in Spain. The story of Juvé y Camps goes back more than 200 years to when Joan Juvé Mir, a bold and enterprising vine grower with ideas ahead of his time, laid the foundation for what would become the family firm. His son, Antoni Juvé Escaiola, carried on the legacy. There were many challenges, including the terrible phylloxera plague. Advocating replanting (as did other leading figures of the Penedès), he led a drive to restore the vineyards and to rebuild the region’s wine production. Respected and loved by his contemporaries, his example encouraged his son, Joan Juvé Baqués, to build the family’s first winery. Joan Juvé Baqués married Teresa Camps Farré, an exceptional woman and an enthusiastic supporter who, in 1921, inspired her husband to launch the first sparkling wine under the Juvé brand. It was made in the underground cellars beneath the family home in San Sadurní d’Anoia.
juveycamps.com
Food and wine
Creamy soups; creamy main courses – fish and chicken; strawberries; soft cheeses. And then as a ‘pick me up’ at the end of the meal. What more does one need? Also see our guide to pairing food and wine here.
Did you know?
The gyropallet, a giant crate-manipulating machine that has replaced hand-riddling for traditional method sparkling wine, was invented in Catalunya.