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Some wines from Jané Ventura

Show all 61 wines

Appellations Jané Ventura

Definition Jané Ventura

Great terroir-wines from Baix Penedès

History Jané Ventura

The Jané family has been running an independent wine estate in El Vendrell since 1914. The 3rd generation is now at the helm, with Gerard Jané, born in 1970. Until the beginning of the 80’s, the wines of the bodega were mainly sold in bulk. The main cellar is located along the railway, which must have facilitated the transportation.

Benjamí Jané, born in 1934 and 2nd generation of Janés in the firm (he died in 2015), was the first to bottle the wines at the estate in 1986. First white and rosé and then a little later, cava and red wine. He was also the one who bought Mas Vilella, in La Bisbal del Penedès and Finca Els Camps, in La Juncosa del Montmell. From then on, the estate had everything it took to produce great reds and great whites.

With his younger brother Albert, Gerard took over the estate in 1998; their first decision was to focus on top reds and whites, from old vines planted on great terroirs.

Since 2005, Gerard Jané has been alone on the estate, his brother having founded his own bodega in Montsant (Acústic).

Jané Ventura has played a major role in the promotion of local varieties and the rehabilitation of the region’s authentic landscapes. This concern even shows on the labels – landscapes, culture and history are always on the foreground. By the way, Pablo (or Pau) Casals, one of the most famous cellists in history, was born in El Vendrell.

Varieties

Gerard wants to recuperate the region’s old red and white varieties, but he also works with old vines of international grapes like Cabernet Sauvignon, Merlot and Syrah.

His main white variety is Macabeu, Catalonia’s best-known grape, and part of cava’s trilogy. At Finca Els Camps, 450 m above sea level, he produces a small quantity of a top quality white wine that is recognised as the best from this grape in all parts of Spain: spicy, very Mediterranean in character, with a superb minerality.

Gerard is also trying to revive Malvasía de Sitges, a grape variety of which only a few hectares are left. He uses it on its own or blends it in his «Selecció blanc», or «Finca Els Camps».

For his cava and his Selecció blanc, Gerard also uses Xarello, the other star grape of the region in white.

Jané Ventura owns 17 hectares of vines but also buys grapes from neighbouring winegrowers, which farm their land according to the bodega’s high standards.

The estate itself includes 2.5 hectares of Macabeu, 2.5 hectares of Xarello and 1.7 hectare of Malvasia de Sitges. As far as the red grapes are concerned, the most planted variety is Cabernet Sauvignon (mainly used for the top wine Mas Vilella). These are old vines (more than 30 years old).

Another top cuvee, Finca Els Camps, is made with Ull de llebre, the Catalan version of Tempranillo, which is more tannic then in the continental parts of Spain, where it gives its best.

But Gerard’s flagship red variety is Sumoll – a local grape that all but disappeared and gives light wines with a nice acidity. Not easy to use on its own, but perfect to blend – like in the Selecció Negre, and other reds to which it brings freshness and acidity, helping the other grapes to mingle into the wine.

The estate comprises 3.5 hectares of Cabernet Sauvignon, 2.5 hectares of Syrah, 2.5 hectares of Ull de llebre, 0.8 hectare of Merlot and 0.8 hectare of Sumoll.

Since 2010, the whole vineyard is organically farmed.

Terroir

The estate is located in the Lower Penedès, the southernmost part of the vast Penedès DO, mainly in the province of Tarragona. Whereas the sub-soils of the Higher Penedès are rich in clay and marl, which allows to obtain higher yields like those of the cava producers, the soils of the Lower Penedès are mainly rocky (granit or limestone) or sandy and poor in organic compounds.

In 2009, a thorough study of the soils at Mas Vilella and Finca Els Camps showed that the two vineyards are quite different.

Mas Vilella is mainly sandy with petro-calcareous particles. So the plant may suffer from water stress in the case of a dry summer.

This sandy texture contains very little clay (10% approx). The petro-calcareous layers form some kind of buffer which prevents the roots from going any deeper than 50 to 60 cm. These layers are mainly to be found in the 3 hectares surrounding Mas Vilella.

Ventura tried to eliminate this buffer layer with bulldozers. More than 500 truckloads were needed to carry the rocks they took out.

Thank to this work, now the roots can go deeper in the soil and the vineyard is better drained.

The rustic soils are ideal for grapes with a rather long ripening cycle like Xarello, Malvasía de Sitges, Cabernet Sauvignon or Sumoll.

Finca els Camps: more homogenous texture, stones and ferrous pebbles, deeper soils than at Mas Vilella; more clay, more carbon too, a higher proportion of hard compounds. All these contribute to a good drainage and aeration.

Its altitude (450 metres) and location deeper in the hinterland make it ideal for Ull de llebre (Tempranillo) or Macabeu, which are neither fast nor slow in ripening.

This finca is made of 16 blocks spread out over 7 hectares on several levels.

The two parts of the estate enjoy the same Mediterranean climate, but because of the higher altitude, the grapes are ripe at least one month later at Finca Els Camps than at Mas Vilella.

Winemaking

Harvesting is done by hand. Green harvesting is done on Ull de llebre, Macabeu, Merlot, Sumoll and Cabernet Sauvignon.

Just after the picking, the grapes are placed on a sorting table and each berry is examined, one by one, so that only the best grapes are used, for the entry-level wines as well as for the top cuvées.

Then the grapes are cooled before they are sent to the winemaking cellar.

The vinification is traditional, in stainless steel tanks and in French oak, mainly 300 litre barrels, and some 500 litre barrels.

Some varieties coming from some specific blocks of vines are vinified experimentally in small 500 litre tanks. Gerard is also experimenting on sweet wines made with Malvasía de Sitges (as straw wine!).

Jané Ventura - Spanish wines
Jané Ventura - Spanish wines
Jané Ventura - Spanish wines
Jané Ventura - Spanish wines
Jané Ventura - Spanish wines

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