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Freixenet

Cava may only be produced in approved locations. This includes the well-known wine-growing area Penedès, which is characterized by its perfect climate, calcareous soils and sufficient rainfall. The most expensive method of producing sparkling wine is bottle fermentation. Of course, Freixenet Cava is made exclusively according to this traditional method. Find out what steps are needed to create the highest quality cava.

Cavas Hill

Since 1887, Cavas Hill has been producing one of the most famous Catalonian specialities in Spanish Moja, Alt Penedès. Elegant Cava. Following an ancient tradition, only Spanish grape varieties such as Xarel.lo, Macabeo and Parellada as well as Grenache and Mouvèdre are used. Using the classic bottle fermentation method, the products mature on yeast for at least nine months in the cellars of Cavas Hill. This is the only way to make them into a gently sparkling, genuine Cava. The fruity-fresh taste and the plain design of the traditional brand impress. Now just as much as back then. Cavas Hill is predominantly available on the Spanish market – and also in the Henkell-Shop in Wiesbaden.

Segura Viudas

The Spanish winery Segura Viudas is located in the heart of the Penedès, the most important wine region of Catalonia in northeast Spain. Founded in 1957 by Manuel Segura Viudas, the winery has always produced high-quality cavas and was acquired by the Freixenet family in 1982/93. The current range includes five different wines and seven different cavas. Reserva Heredad, which ferments in the bottle for up to 30 months, is the premium product.