D.O. Cava

Over 90% of its production is concentrated in the Penedes region (south of Barcelona). This territory is especially privileged for the elaboration of Cava for its mild weather conditions, the influence of the Mediterranean Sea and almost 2,500 sun hours per year that allow the grape to come to full ripeness on the vine.

There are three primary grape varieties from which Cava is traditionally produced: Xarel∙lo, Macabeo and Parellada. These three types of green grapes are native to this area and provide an exceptional and distinct character to the final product. In order to create the unique and exquisite coupages of the Vernet Cavas, our enologist mixes the base wines obtained from each grape variety in a procedure which requires a special balance of art and science.

Cava is produced according to the traditional method (aged in the bottle). Under a strict temperature and humidity control, the Cava bottles are stacked horizontally in our cellar so the wine can rest during the fermentation process. In this manner, the aging of the Cava is completed in the same bottle that will eventually be uncorked by the consumer. This process of elaboration allows the bubbles in the bottle to form naturally and results in high quality Cavas such as Vernet.

Once the aging period ends, the bottle is disgorged, the final cork stopper is placed, and the bottle is prepared for shipping. After the labor intensive and careful process of production, the Cava is finally ready to be served and enjoyed to its full potential.