Pere Ventura

Four generations, one obsession: the Cava capital Sant Sadurní d'Anoia

The story behind the name Pere Ventura reaches far beyond the founding of the winery. 1991, Pere Ventura Vendrell, born in 1961 in Sant Sadurní d'Anoia, founded his own house — driven by a personal vision that he could no longer realize within the framework of the family business. However, the roots of the family house reach back to the late 19th century: Pere Ventura's great-grandfather Manuel Montserrat i Font was involved in the production of some of Spain's first sparkling wines using the traditional method, his grandfather Pere Ventura Peracaula traveled to France, worked for renowned Champagne houses, and subsequently modernized Cava production back home. His father Jaume Ventura Montserrat continued the family tradition and passed on the values that still define the house today.

Today, Pere Ventura Juvé, the fifth generation, continues to lead the family business — as Pere Ventura Family Wine Estates, or PVFWE for short. The headquarters in Sant Sadurní d'Anoia, the self-proclaimed Cava capital of Catalonia, is the heart of a company that now operates in several appellations across Catalonia. In 2011, the historic Can Bas estate in the Penedès was added, whose plots now form the foundation for some of the house's most renowned single-vineyard wines.

Terroir, craftsmanship, and consistent sustainability in the Penedès

Pere Ventura's vineyards are located in the Valls d'Anoia-Foix subzone within the Comtats de Barcelona — a valley that stretches from the Montserrat to the Mediterranean and includes sites at altitudes of up to 750 meters. The mild climate, moderated by sea influence and mountain scenery, favors natural acidity structure and characterful fruit — basic prerequisites for sparkling wine with depth and aging potential. In the vineyard, the house works with a network of 89 local winegrower families under long-term contracts; some of these families have been cultivating their plots for generations. Hand-harvesting in the early morning hours, consistent yield reduction through green harvesting and thinning, as well as the avoidance of heavy machinery to protect against soil compaction, characterize the work on all controlled plots.

In the cellar, the team vinifies each grape variety separately to preserve the individual terroir profile before the blends undergo the second fermentation in the bottle according to the traditional Méthode Champenoise — using the house's own cultured yeasts. The underground cellar passages ensure a constant temperature without technical aids. For Pere Ventura, sustainability is not a marketing term: The house holds a carbon footprint certification according to the GHG protocol, sources electricity from renewable sources, relies on an electric vehicle fleet, and has introduced biomass boilers. Organic farming and integrated pest management are standard on all estate-owned land.

Gran Reserva as a benchmark — from the classic Tresor to the single vineyard

What distinguishes the Pere Ventura range is the consistent focus on the highest level of maturity within the DO Cava. The flagship line Tresor is released as Brut and Brut Rosé, each as a vintage and non-vintage variant as well as in magnum format — a clear statement that the wines are intended for aging, not for quick drinking. The Cuvée Barrique complements the spectrum with a barrel-aged style that brings depth and oxidative complexity to the classic Cava grape varieties Macabeu, Xarel·lo, and Parellada. At the top is the Cava de Paraje Calificado category — the Spanish equivalent to a single vineyard — with grapes exclusively from defined, organically farmed plots of the Can Bas estate, fermented with indigenous yeasts and aged on the lees for more than 60 months. Those who engage with Pere Ventura do not get light aperitif Cavas, but structured sparkling wines with the ambition to be discussed on par with serious Champagnes.