Spain · Penedès

Celler Jan Vidal SL

Family-rooted Cava producer in Baix Penedès, with vineyards across Alt and Baix Penedès, hand-selected grapes and traditional bottle-fermented Cava.

The producer

Celler Jan Vidal SL is a family-rooted Cava producer whose winery stands in Baix Penedès, south of Barcelona, only a few metres above sea level. Its vineyards extend across Alt and Baix Penedès. The range places local varieties beside a rosé: Honor Cava Brut Selecció uses organically grown Xarel·lo, Macabeu and Parellada, while Josep Ventosa Cava Brut Rosé 2021 is mainly Pinot Noir with a smaller proportion of Trepat in the Swedish release.

Hand-selected grapes, sustainable vineyard practices and certified organic status define the shared farming story. Honor undergoes its second fermentation in bottle by the traditional method. Josep Ventosa spent one year and ten months on its lees, with dry, medium-bodied freshness, beaded mousse, medium acidity, wild strawberry, redcurrant, cherry and a sweet-fruited finish.

Known for

Penedès Cava pairing Honor's Xarel·lo, Macabeu and Parellada blend with Josep Ventosa's Pinot Noir and Trepat rosé.

Notable facts

The story

From family wine history to self-production

First came the family's agricultural and wine work in Penedès. The winery's stated founding year is 1970, placing the operation within that longer family history. Self-production followed in the 1990s, when the family began making wine under its own operation. The chronology moves from inherited farming and winemaking, through the 1970 foundation, to the later point when Celler Jan Vidal began producing its own Cava. Three dates and stages remain linked: the family's earlier wine work, the 1970 founding year, and self-production in the 1990s.

From the atlas

Celler Jan Vidal SL

At A Glance

Celler Jan Vidal SL is a family-rooted Cava producer based in Baix Penedès, south of Barcelona, with vineyards across Alt Penedès and Baix Penedès. Its documented range places two ideas beside each other: Honor Cava Brut Selecció, made from Xarel·lo, Macabeu and Parellada, and Josep Ventosa Cava Brut Rosé 2021, a Pinot Noir and Trepat rosé with 22 months on its lees.

The Producer

Celler Jan Vidal SL works from a winery only a few metres above sea level in Baix Penedès. The family produces Cava by traditional methods from local varieties, while its vineyard work includes hand-selected grapes and sustainable practices. Selections de la Viña gives 1970 as the winery's founding year, placing the estate within a long family history of winemaking.

The two named bottles show how that work reaches the label. Honor Cava Brut Selecció carries the Penedès trio of Xarel·lo, Macabeu and Parellada. Josep Ventosa Cava Brut Rosé 2021 shifts into a pink wine based mainly on Pinot Noir with a smaller proportion of Trepat in the Swedish release.

Place

The winery sits in Baix Penedès, just south of Barcelona, while the vineyards extend through both Baix Penedès and Alt Penedès. That wider footprint gives the producer two geographic terms to work with, but no village or named parcel is documented for either bottle. The useful place information therefore sits at regional level, with the grape blend and wine style carrying the finer distinction from bottle to bottle.

Cava is the common category. Within it, Honor uses local Penedès varieties, while Josep Ventosa presents a rosé built around Pinot Noir and Trepat. Place enters the label through the Cava and Penedès setting, then becomes more specific through grape choice.

Soil And Site

The supported site detail is physical and spare: the winery stands a few metres above sea level, and the vineyards lie across Alt Penedès and Baix Penedès. No soil type, named parcel or exact elevation is documented. The bottles therefore cannot be read through a particular limestone, clay or vineyard name. Their differences come from the grapes, the colour, the bottle work and the release details.

Story

Celler Jan Vidal's working shape appears in the way vineyard selection leads to two distinct Cava expressions. Grapes are gathered across Alt and Baix Penedès, then directed into a local-variety blend or a rosé built around Pinot Noir and Trepat. The family-rooted operation keeps both bottles within traditional Cava production while allowing the range to move from pale-grape character in Honor to red-fruited freshness in Josep Ventosa.

That movement is visible in the bottles themselves. One carries Xarel·lo, Macabeu and Parellada as its defining material. The other carries a release-specific blend, a defined lees period and a detailed berry-led profile. The estate's current shape is therefore a pairing of regional grapes and a rosé format, with vineyard selection connecting the two.

Vineyards And Cellar

Hand-selected grapes and sustainable vineyard practices define the vineyard work. Both Cavas represented by Selections de la Viña are certified organic, giving the two bottles a shared farming credential before their grape blends separate them.

Honor Cava Brut Selecció undergoes its second fermentation in bottle by the traditional method. Its cellar description is specific, even though no verified maturation period, dosage or tasting profile is available here. Josep Ventosa Cava Brut Rosé 2021 has a release-specific cellar marker: the Swedish 2021 bottling spent one year and ten months on its lees. The period belongs to that vintage and market presentation.

Wines

Honor Cava Brut Selecció is the local-variety wine in the range. It is made from organically grown Xarel·lo, Macabeu and Parellada, with the second fermentation completed in bottle by the traditional method. Those three grapes are the bottle's central label information, while the organic farming and traditional method define how it is made. The available material does not support added claims about dosage, ageing length, mousse or flavour.

Josep Ventosa Cava Brut Rosé 2021 is the fruit-led rosé. The Swedish release is mainly Pinot Noir with a smaller proportion of Trepat, while another market presentation lists the blend as 50 percent Pinot Noir and 50 percent Trepat. Those proportions belong to different presentations and remain release-specific. The 2021 Swedish wine is dry and medium-bodied, with beaded mousse, medium acidity, wild strawberry, whitecurrant, herbs, blood grapefruit and a documented rubber note. A separate tasting description adds rhubarb, red apple, redcurrant and cherry, with a long, sweet-fruited finish.

In The Glass

Josep Ventosa Cava Brut Rosé 2021 opens with youthful rhubarb, red apple and redcurrant, followed by wild strawberry and clean red-berry aromas. The Pinot Noir and Trepat blend keeps the register firmly in red fruit, while blood grapefruit and herbs add sharper edges to the fragrance.

On the palate, the wine is dry, medium-bodied and very fresh. The mousse arrives as a fine bead rather than a heavy foam, and medium acidity carries the red berry and cherry flavours through the middle of the sip. The finish turns sweet-fruited, with blood grapefruit, herbs and the rubber note remaining as part of the documented profile. Its 22 months on the lees mark the release's cellar history, while the tasting sequence stays centred on fruit, freshness and a gently persistent finish.

A Bottle To Understand It

Choose Josep Ventosa Cava Brut Rosé 2021. It is a dry, medium-bodied Cava rosé made mainly from Pinot Noir with a smaller proportion of Trepat in the Swedish release, and it spent one year and ten months on its lees. In the glass, rhubarb, red apple, redcurrant and wild strawberry lead into fresh berry and cherry, carried by beaded mousse and medium acidity before a sweet-fruited finish.

This bottle keeps the estate's grape choice, cellar timing and taste register together in one named release. Its label tells you what the wine is, and the glass follows with a clear sequence from red fruit to citrus, herbs and lingering sweetness.

Anecdote

Before Celler Jan Vidal had its own production, wine already belonged to the family's working life in Penedès. The winery is given 1970 as its founding year, but the family history reaches further back than that date. A later account places the start of self-production in the 1990s. The sequence has three steps: inherited agricultural and wine work, a 1970 foundation, and the point when the family began making wine under its own operation. The chronology names no founder, harvest, conversation or label decision. It ends with self-production beginning in the 1990s.

Final Word

Celler Jan Vidal SL is easiest to place when its two bottles remain distinct. Honor carries the Penedès grape trio and bottle-fermented Cava. Josep Ventosa carries a red-fruited 2021 rosé with a defined lees period and a complete tasting record. Together they show a compact estate working across local white grapes and a Pinot Noir-led pink style.

Sources

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