Baix Penedès family producer making certified-organic traditional-method Cava from Xarel·lo, Macabeu, and Parellada. Vineyards at 90 to 150 metres on chalky limestone and sand. Aged twelve months on lees, blended after blind tasting.
Place
Spain
Known for
Certified-organic Cava, Baix Penedès, indigenous-yeast fermentation, oldest-vine Xarel·lo blend
The Ventosa-Mañé family has been involved in Cava and bottled Penedès wine from 1941 to the present. The family planted its first vineyard on the Penedès estate in 1952.
Wines
Josep Ventosa 1952 Brut Organic is made from 50% Xarel·lo, 30% Macabeu, and 20% Parellada. It is fermented with indigenous yeasts and aged for 12 months on its lees.
