The importance they give to sustainability and the environment where their properties of great historical value are located are some of the essential signs of Pere Ventura's identity. This family project, which is now in its fifth generation, is dedicated to the limited production of long-aged cavas praised around the world. The revaluation of old vineyards, the study of subsoils, the selection of plots, the use of respectful techniques with the grapes and a unique winemaking system for sparkling wines are also a trademark of the house.
The legacy of a long tradition has not prevented Pere Ventura from continuing to work to address the great challenges of the future. To do this, he has the best raw materials, a committed human team, involvement with the natural environment and the will to combine the wisdom of the past with technological innovation to produce a sparkling wine that is among the best.
In the 2000s, Pere Ventura began an ambitious project: the expansion of his winery with facilities equipped with the latest technology, where he could apply the most innovative procedures in the treatment of grapes. The most significant is the pressing system, a cremant, very selective concept, which has a series of singularities that differentiate it from other winemaking methods. This pressing is carried out with horizontal hydraulic presses, which allows the entire clusters to be pressed at very low pressure, treating each grape grain with the utmost respect, avoiding crushing at all times.
Self-filtering allows the grape skeleton itself to carry out natural filtration. In addition to selecting the musts, it is possible to preserve and perpetuate the qualities of the grapes to the maximum. The result is transparent and delicate musts with very low oxidation in the resulting must, which will be spontaneously fermented with its own yeasts already present in the vineyard. Thanks to all this, a delicately aromatic and subtly fruity wine is obtained, with a slightly higher acidity and very faithful to the grape variety used.
This is the specific pressing system applied by such renowned Champagne maisons as Roederer and Mumm, with which Pere Ventura coincided in 2019, when it was chosen as one of the 100 best wineries in the world by the prestigious publication Wine
To ensure the quality of its wines, the alliance with small winegrowers in the area is essential. Pere Ventura has carried out continuous research work, looking for allies who share his same values and commitment to the care of raw materials. He has strengthened ties with them, based on trust, loyalty and commitment.
Today, a community of 54 winegrowers, representing some 362 hectares of owned vineyards, provides Pere Ventura with its best grapes, in accordance with the quality and demand standards that it sets for its own estates. In order to be able to select the best areas and sub-zones for each variety, the winery has been carrying out a detailed study of the quality of the soils and subsoils of the vineyards in the territory for eight years. Working on mapping based on geolocation, they have been able to identify the best lands in which, in addition, strict ecological criteria and respect for the environment are applied, and the grapes are picked by hand.
With an economic investment of eight million euros in this project, Pere Ventura is an excellent example of the determined commitment of this family group to the constant search for excellence and the continuous improvement of the quality of its wines. Its hallmark, condensed in the elegant rhomboid graphic image of the label, is associated with values such as respect for tradition, passion for innovation and the search for perfection and balance.
