From the atlas
Clos Amador
Clos Amador is associated with the Pere Ventura family estate in Sant Sadurní d'Anoia, where DO Cava sparkling wines include Brut Delicat Reserva and Rosé Tendre.
At A Glance
| Field | Detail |
| Place | Sant Sadurní d'Anoia, Barcelona |
| Appellation | DO Cava |
| Wines | Brut Delicat Reserva and Rosé Tendre |
| Main style | Family based Cava sparkling wine |
| Vineyard practice | Non irrigated vines and vegetation cover |
The Producer
Clos Amador belongs to a family based estate producing and marketing an extensive lineup of Cavas. Pere Ventura is identified as the founder of the winery in Sant Sadurní d'Anoia, Barcelona, and the wines are made under the DO Cava appellation.
The estate combines sparkling wine production with limited vineyard intervention. Its vineyards are non irrigated, treatments follow organic farming and integrated management criteria, and grapes are picked by hand at daybreak before entering the winery.
Place
Sant Sadurní d'Anoia in Barcelona is the winery's home, while DO Cava places its wines in a sparkling appellation. Cava is built around sparkling wine made through a second fermentation, with the bottle serving as part of the production process.
Clos Amador's range includes both a Reserva cuvée and a rosé. The appellation therefore covers different colours and bottle styles within the same sparkling category.
Story
Pere Ventura founded the winery in the early 1990s. The estate's current work combines a broad Cava range with firm limits in the vineyard and cellar.
At Pere Ventura's parent house, severe pruning limits yields to roughly half of what the Cava DO permits, concentrating flavour in the fruit. The production choices continue through pressing and ageing, where gentle extraction and underground cellar space reduce the need for mechanical temperature control.
Vineyards And Cellar
The estate's vineyards are non irrigated. Where there is a risk of overcropping, vegetation cover regulates production, while strict management of that cover keeps fertilizer use low. Few treatments are applied, with preventive work directed against mildew, botrytis and other fungal diseases.
Grapes are picked by hand at daybreak to reduce the energy required to cool them at the winery. At Pere Ventura's parent house, grapes are chilled for 24 hours before gentle pressing in traditional Coquard presses. Only the first 52% of the pressed juice is used, despite the higher allowance under the Cava DO.
Ninety percent of the winery is underground. The stable environment supports ageing while reducing energy needs for temperature control.
Wines
Brut Delicat Reserva is the central traditional blend, made from 35% Maccabeo, 35% Xarel.lo and 30% Parellada. It receives at least 18 months on its lees. Lees are spent yeast cells, and extended contact with them can give sparkling wine a rounder texture and more developed flavour.
Rosé Tendre provides the rosé expression of the range. Its production includes bottle fermentation by the traditional method, giving the wine a place within the same Cava category while changing its colour and fruit profile.
In The Glass
Brut Delicat Reserva opens with lemon confit, green apple and dried white blossoms, followed by toasted nuts and hay. Other assessments find citrus, lime rind and dried fruit across both nose and palate. Fine, persistent bubbles carry concentrated fruit with refreshing acidity, and the finish is chalky and layered.
Rosé Tendre shows an intense deep pink colour with a brilliant appearance and persistent chains of fine bubbles. Red fruit and a light rose note lead into wild fruit, raspberries and cherries. The palate is fresh and broad, with a firm aftertaste.
A Bottle To Understand It
Rosé Tendre is the bottle to open first. Its pre fermentation maceration lasts between 16 and 20 hours at 12 to 14°C, followed by first fermentation in stainless steel tanks for 15 days at 15 to 17°C. The second fermentation takes place in bottle by the traditional method, and the wine spends at least 12 months on its lees.
That sequence gives the rosé a clear production profile, from colour extraction before fermentation to bottle formed bubbles and extended ageing on spent yeast cells.
Anecdote
In 1872, Pere Ventura Juvé's great great grandfather helped produce the first bottles of Cava while working at Codorníu. The family connection to sparkling wine reached a new working stage in March 2025, when Pere Ventura Juvé formally joined the family winery at the age of 25. He brought analytical training from a consulting background alongside his connection to the family business. His arrival placed a new member of the Ventura family inside the winery's continuing Cava work.
Final Word
Clos Amador is associated with the Pere Ventura family estate in Sant Sadurní d'Anoia, where Cava is made from hand harvested fruit and the range includes both a three grape Reserva and a traditional method rosé.
Sources
1. https://www.mtouton.com/producers/clos-amador 2. https://gismondionwine.com/blog/pere-ventura/ 3. https://www.mtouton.com/products/spain/catalunya/cava/97046-nv/clos-amador-rose-tendre 4. https://gismondionwine.com/tasting-notes/202204/clos-amador-brut-delicat-reserva-cava-nv/?note=37131 5. https://anawineco.wordpress.com/2019/09/20/clos-amador-brut-delicat-reserva-nv/