Jané Ventura stated producing cava in 1914 and soon grew famous in the whole region.It is one of the pioneers of Cava.
Since 1988, it has also been producing still wines, white and red.
The greatest cavas have a very limited sugar dosage, or no dosage at all, thus showing the full richness of the wine.
Vinification
Traditional method, 36 months on lattes (racks), 1 gram of sugar per litre.
Storage potential
10 years.
To serve
Serve at 8°C in a wide flûte (or a white wine glass)
Trial analysis
Pale straw colour, fine and persistent bubbles.
Austere at first on the nose (some citrus notes), but very pure. Fruity, juicy on the palate, more and more mineral as it evolves in the glass.
With time, it will get richer still.