Spain · Penedès

Pere Ventura Family Estate

A Sant Sadurní d’Anoia Cava house founded in 1991, using dry-farmed vineyard fruit, careful pressing and bottle age to shape distinct sparkling wines.

The producer

Pere Ventura Family Estate makes DO Cava from vineyards in Valls d’Anoia-Foix, within Comtats de Barcelona, rising to 750 metres without irrigation. Grapes are chilled for 24 hours, pressed in traditional Coquard presses, and only the first 52% of juice is kept; that selective handling sets a clean, measured base for the wines’ later bottle ageing and mousse.

Gran Vintage, Vintage, Tresor Anniversary and Tresor Cuvée Barrique give the range different roles. Vintage Gran Reserva Brut 2015 brings fruit, mature notes, texture and fine bubbles, while Tresor Cuvée Barrique 2018 adds oak to its aged sparkling-wine frame. The result is Cava where dry structure, bottle maturity and texture are easier to distinguish from one bottle to the next.

Known for

Long-aged DO Cava shaped by cold grape handling, first-juice selection and distinct cellar treatments.

Notable facts

The story

A winery begun in its founder’s home town

Pere Ventura was born in Sant Sadurní d’Anoia in 1961, in a family whose Cava work in Penedès already extended across four generations. After the DO Cava regulations had been approved, he founded Pere Ventura in Sant Sadurní d’Anoia in 1991. The new winery took its place in a town closely associated with Cava while carrying the Ventura surname onto its own labels. More than three decades later, the family connection continued when Pere Ventura Juvé joined the winery in March 2025 at age 25, extending the active family story into a fifth generation.

From the atlas

Pere Ventura Family Estate

At A Glance

Pere Ventura Family Estate makes DO Cava in Sant Sadurní d’Anoia, Barcelona, where Pere Ventura founded the winery in 1991. Its vineyards sit in the Valls d’Anoia-Foix subzone of Comtats de Barcelona, are not irrigated, and rise to 750 metres; the result is a Cava range built around careful juice selection, bottle ageing and differing levels of maturity.

The Producer

Pere Ventura was born in Sant Sadurní d’Anoia in 1961 and founded this estate in his home town three decades later. The family’s Cava history in Penedès reaches back four generations, while Pere Ventura Juvé joined the winery in March 2025 at age 25. That continuity keeps the producer tied to a local sparkling-wine tradition while its named bottles—Gran Vintage, Vintage, Tresor Anniversary and Tresor Cuvée Barrique—show distinct cellar treatments rather than one undifferentiated house style.

Place

Sant Sadurní d’Anoia is the winery’s home, while the estate vineyards lie in Valls d’Anoia-Foix, one of the Comtats de Barcelona subzones authorised for Cava. This matters on the label as well as in the glass: DO Cava names the sparkling-wine appellation, and the vineyard zone supplies fruit for wines whose character is developed further through pressing, fermentation and time in bottle.

Soil And Site

The documented site facts are physical and spare: vineyards reach up to 750 metres and are farmed without irrigation. At those elevations, a vine must work within the water available in the season; fruit arrives at the cellar from dry-farmed sites rather than routinely watered blocks. The consequence is not a promised flavour, but a farming framework that puts particular weight on harvest condition and gentle handling of the grapes.

Story

The modern estate began in 1991, after the DO Cava regulations had been approved, when Pere Ventura established a winery in Sant Sadurní d’Anoia. He did so within a family already connected to four generations of Cava work in Penedès. The present range carries that decision forward in bottles made for different kinds of ageing: Gran Vintage has the longest documented maturation story, Vintage Gran Reserva Brut shows developed fruit and texture, and Tresor Cuvée Barrique introduces barrel treatment into the conversation.

Vineyards And Cellar

Harvested grapes are chilled for 24 hours before pressing, then handled in traditional Coquard presses. The winery uses only the first 52% of the juice from that pressing, below the DO Cava maximum of 67%. Selecting an earlier fraction of juice and keeping the fruit cold before pressing are choices aimed at the base wine: cleaner fruit material and a measured texture before secondary fermentation and ageing shape the finished mousse.

The same care continues in the range’s cellar work. Gran Vintage 2014 was bottled on 30 April 2015 and remained in ageing ahead of a planned late-2018 disgorgement, giving the wine years in bottle before release. Tresor Cuvée Barrique 2018 adds barrel treatment and extended ageing, so oak becomes part of its texture and flavour frame rather than a generic description attached to every bottle.

Wines

The range begins with several named Cava collections, each useful for a different expression of maturity and handling. Gran Vintage is the place to look for the estate’s long-aged work, including its Cava de Paraje Calificado bottling. Its 2014 release combines a recorded fermentation and maturation programme with dosage, placing bottle age and final balance at the centre of the wine.

Vintage Gran Reserva Brut 2015 offers another view of extended ageing, with independently noted fruit, maturity, texture and detailed bubbles. The Brut designation signals a dry sparkling-wine frame, while the mature notes and texture move it beyond a simple fresh-fruit style. Tresor Cuvée Barrique 2018 brings barrel treatment into the range, adding oak to a wine also reviewed for its ageing and sensory character. Tresor Anniversary remains a separate named collection, not a substitute name for the others.

In The Glass

Across these wines, follow the sequence rather than hunt for one house aroma. Vintage Gran Reserva Brut 2015 is recorded with fruit and mature character, then a textured palate and finely detailed bubble. That progression fits a Cava shaped by time: fruit remains present, bottle ageing adds maturity, and the mousse carries the wine’s weight through the finish.

Gran Vintage directs attention to a different set of details—long maturation and dosage—while Tresor Cuvée Barrique asks for oak as well as fruit, texture and ageing. The useful distinction is structural: bottle age can deepen maturity and alter the feel of the mousse; barrel treatment can add an oak layer; dosage helps set the final balance.

A Bottle To Understand It

Start with Pere Ventura Vintage Gran Reserva Brut 2015. It is a dry, long-aged Cava with documented fruit, mature notes, texture and fine bubble detail, so it shows more than one side of the estate’s work in a single glass. The non-irrigated vineyard fruit, cold handling and restricted first-juice selection begin the process; time in bottle gives the wine its mature character and persistent mousse. It is the most clearly described bottle in the supplied range for tasting with confidence.

Anecdote

Pere Ventura was born in Sant Sadurní d’Anoia in 1961, in a family whose Cava tradition in Penedès already stretched across four generations. After the DO Cava regulations had been approved, he founded his own winery in Sant Sadurní d’Anoia in 1991. More than three decades later, in March 2025, Pere Ventura Juvé joined the family winery at age 25. The estate’s modern business therefore began with Pere Ventura’s 1991 decision in his home town, while the next family member arrived under the same winery name in 2025.

Final Word

Pere Ventura Family Estate is worth seeking out for Cava that makes its cellar choices legible: dry-farmed fruit, 24 hours of chilling, the first 52% of the press, and bottles separated by age, dosage or oak. Vintage Gran Reserva Brut 2015 is a sound place to begin because its fruit, mature texture and fine mousse are already clearly documented.

Sources

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