Spain · Penedès

Pere Ventura

A Sant Sadurní d’Anoia Cava house founded in 1991, where low yields, selective pressing and lees-aged bottles link a modern winery to a Ventura family sparkling-wine history reaching back to 1872.

The producer

Pere Ventura makes D.O. Cava in Sant Sadurní d’Anoia, Barcelona, with vineyards discussed in Valls d’Anoia-Foix. Severe pruning holds yields to roughly half the D.O. Cava limit; hand-harvested grapes are chilled for 24 hours, pressed in Coquard presses, and only the first 52% of juice is kept. Those choices concentrate the work on clean base wine before bottle ageing on lees builds mousse and texture.

The range moves from Reserva to Gran Reserva and Paraje Calificado. Reserva Brut presents the house’s fruit-and-lees balance, while TRESOR Gran Reserva Vintage 2019, a Brut Nature Cava, leaves citrus, floral and savoury notes exposed by its dry finish and firm acidity. Pere Ventura Juvé joined the family winery in March 2025, becoming its fifth-generation representative.

Known for

Low-yield, selectively pressed Cava, from Reserva through dry Gran Reserva Brut Nature.

Notable facts

The story

A fifth generation arrives

In March 2025, Pere Ventura Juvé formally joined the family winery at 25, after working in consulting. He became the fifth generation of the Ventura family represented at the business founded by Pere Ventura in 1991 in Sant Sadurní d’Anoia. The family’s sparkling-wine record reaches further back: in 1872, a Ventura ancestor helped make early Cava bottles at Codorníu. Juvé’s arrival therefore added a new family member to a winery with a defined founding date, while extending a separate family connection to Spanish sparkling wine that predates the namesake house by more than a century.

From the atlas

Pere Ventura

At A Glance

The Producer

Pere Ventura makes D.O. Cava in Sant Sadurní d’Anoia, Barcelona, where its listing includes Reserva, Gran Reserva and Paraje Calificado categories. Founded in 1991 by Pere Ventura, the winery works within a family sparkling-wine story that began much earlier: a Ventura ancestor helped make some of the first Cava bottles at Codorníu in 1872. The result is a house whose labels join a modern winery to long familiarity with bottle-fermented sparkling wine.

Place

The vineyards discussed for Pere Ventura sit in Valls d’Anoia-Foix, a subzone of Comtats de Barcelona, while the winery is based in Sant Sadurní d’Anoia. That connection matters on the label: the wines are D.O. Cava, and the range moves through the appellation’s Reserva, Gran Reserva and Paraje Calificado categories. Rather than treating Cava as one undifferentiated style, the house separates bottles by their level of development and place within that formal structure.

Soil And Site

No soil type is documented here, but vineyard management is concrete. Severe pruning holds yields to roughly half the D.O. Cava limit, reducing the crop carried by each vine. That smaller crop is paired with fruit from 89 local growers, so the cellar receives grapes from a wider local network while retaining a firm limit on yield in the vineyards discussed.

Story

The key dates are 1872 and 1991. In the earlier year, a Ventura family ancestor helped make early Cava at Codorníu; in the later one, Pere Ventura founded the namesake winery in Sant Sadurní d’Anoia. The gap between those dates matters because it keeps the story accurate: this is not a nineteenth-century estate trading on an old date, but a 1991 Cava house built by a family already connected to Spain’s early sparkling-wine history.

Vineyards And Cellar

Grapes are hand-harvested, chilled for 24 hours and pressed in Coquard presses. The winery retains only the first 52% of the pressed juice, below the 67% permitted by D.O. Cava. Selecting that earlier fraction puts the focus on the cleanest juice from the press cycle before fermentation and bottle ageing begin.

Those steps meet the vineyard work in the finished mousse. Lower yields concentrate the fruit available for pressing, while chilling and a limited press fraction protect freshness before the wine spends time on lees in bottle. The method is not a decorative backstory: it is the practical route from harvested grapes to dry, structured Cava with fruit, acidity and a long finish.

Wines

Reserva Brut is the core house expression: a bottle built from the producer’s documented blend, lees ageing and Brut format. It offers the clearest view of how Pere Ventura turns carefully selected base wine into sparkling Cava—fruit-led at first, then broadened by lees-derived texture and persistent mousse.

TRESOR Gran Reserva Vintage 2019 takes that structure further. It is a Gran Reserva Brut Nature, so the wine is presented without dosage and its dry profile leaves acidity, bottle-aged character and texture exposed. Citrus, floral and savoury notes sit alongside a firmer palate shape than the Reserva, while the 2019 vintage gives the wine a specific vintage frame rather than a non-vintage house blend role.

Paraje Calificado appears in the producer’s D.O. Cava listing as the highest formal site category represented by the winery. Reserva, Gran Reserva and Paraje Calificado therefore describe distinct positions in the range, not interchangeable labels: the named bottles move from an accessible house style toward longer-developed and more site-specific Cava.

In The Glass

Pere Ventura’s sparkling wines begin with fruit and citrus, then turn more floral and savoury as lees ageing becomes more prominent. The palate is dry rather than sweet, with acidity carrying the mousse across the tongue. In TRESOR Gran Reserva Vintage 2019, Brut Nature presentation leaves no dosage to soften the finish, so the wine closes with firmer grip and a more overtly dry line.

Texture is as important as aroma here. Bottle ageing on lees brings weight through the middle of the palate, while the selected press fraction keeps the fruit profile clean. That combination makes the Cava suited to the table: the mousse refreshes, acidity keeps the body moving, and the finish stays dry rather than creamy or sugary.

A Bottle To Understand It

Start with TRESOR Gran Reserva Brut Nature Vintage 2019. It is a vintage Gran Reserva Cava with no dosage, bringing together the house’s restricted yields, selected press juice and extended lees-aged approach in one bottle. Expect citrus and floral notes over savoury bottle-aged detail, a dry palate with firm acidity, fine mousse and a finish that keeps its grip. It comes first because its Brut Nature format makes the structural choices unusually easy to taste.

Anecdote

In March 2025, Pere Ventura Juvé formally joined the family winery at the age of 25. Before entering the business, he had worked in consulting. His arrival made him the fifth generation of the Ventura family represented at the winery founded by Pere Ventura in 1991, while the family’s connection to sparkling wine already stretched back to the 1872 work of a Ventura ancestor at Codorníu. The event joined three distinct moments in the family record: an ancestor involved in early Cava, Pere Ventura’s creation of the namesake winery, and a 25-year-old family member taking up a role in it in 2025.

Final Word

Pere Ventura is most useful when approached through its method and range: reduced yields in Valls d’Anoia-Foix, hand-picked and chilled grapes, a restricted press fraction, then Cava whose Reserva and Gran Reserva labels mark different levels of lees-aged development. TRESOR Gran Reserva Brut Nature Vintage 2019 puts those decisions in a dry, citrus-edged glass.

Sources

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