In 1980, four Catalonian friends whose families had forged links in the past decided to bring their four estates together under one roof. They chose Can Llopart de les Alzines, an estate dating back to 1499, as the location for the new winery. Thus was born Vins El Cep.
While longstanding agricultural tradition and a shared commitment to making high-quality cava and other wines bound the Carreras, Esteve, Masana and Parera families together, the farmers in this generation were also pioneers. In 2000, they decided to go down the path of organic farming. Not long afterwards, they took things a step further and implemented biodynamic agriculture.
“From 2003 to the present day, through observation, hard work and commitment, we have continued to work along these lines, striving to achieve the perfect balance between respect for nature and high quality in the winery. Our Claror cava, the first biodynamic cava in the world, is a perfect example of our work.” – Vins El Cep
Please note that while the wine for this post was provided, opinions are my own.
What’s new in Cava DO?
Often referred to as Spain’s answer to Champagne, Cava is a Spanish sparkling wine made in the same traditional method as Champagne – that is, secondary fermentation takes place in the bottle.
Cava originates in the winemaking area of Penedés, in Catalonia, especially in the town of San Sadurní d’Anoia and its surroundings. The first bottles of Cava were produced here in 1872. The Comtats de Barcelona area of Catalonia is still responsible for more than 95% of all Cava from Spain. However, Denominación de Origen (DO) Cava can also be made in three other zones: Valle Del Ebro, Viñedos de Almendralejo and Valencia.
In 2021, the Spanish Ministry of Agriculture, Fishing and Food approved the Cava Regulatory Board’s new zoning system. This system identifies subzones that more precisely pinpoint local microclimates and terroir. In addition, the new regulations include stricter requirements for cava production, such as longer bottle fermentations in the reserva categories.
Most Cava winemakers use the traditional white grapes: Macabeo, Parellada and Xarel-lo. Other grapes allowed in DO Cava are Chardonnay and Pinot Noir.
Please see my previous article for more information.
Viticulture and winemaking
Most of Vins El Cep’s vines are old, located on the slopes of the Anoia river and spread over the municipalities of Sant Sadurní d’Anoia, Gelida and Sant Llorenç d’Hortons. Thousands of years ago, these lands were part of an ancient seabed.
The region has a typically Mediterranean climate consisting of moderately warm and dry summers, mild winters and sporadic rainfall. Most of the vineyards are planted to native varieties, such as Macabeo, Xarel·lo, Parellada and Tempranillo, with the remainder in Cabernet Sauvignon, Chardonnay, Pinot Noir, Merlot and Syrah.
Vines dig moderately deep roots in the porous clay-loam soil. “Since our farming is organic and biodynamic, ants, worms, and all kinds of living organisms thrive here, fostering the natural balance,” Vins El Cep states.
The winery is located close to the vines to ensure grapes reach the production facility in the best possible condition. Each grape variety is fermented separately in a small vat to control the fermentation process. Wines and cavas are bottled during the first few months of the year, when temperatures are coolest.
The wine: 2016 Vins El Cep Gelida Brut Gran Reserva Cava, Penedès, Costers De L’Anoia
50% Xarel·lo, 20% Macabeo, 15% Chardonnay, 15% Pinot Noir
Four varieties from four estates go into this certified organic Cava Gran Reserva. Grapes are manually harvested, and the wine is aged in bottle for more than 40 months.
My tasting notes: A light golden straw in color. Fine and persistent bubbles. Yeasty and fruity on the nose, with apple, citrus and honeysuckle aromas. Off-dry palate dominated by honey and brioche, yet fresh, like a tart apple pie. Alcohol: 12%. Average price: $19. I tend to prefer Brut Nature sparkling wine, the driest, but this Cava was well balanced, elegant and delicious!
Suggested pairing: For a yeasty, well-aged Cava like this one, my tastebuds were saying “creamy.” So I opted for shrimp and grits, but in a lighter style than most recipes. Cava and southern (US) cooking paired well together. Herbed goat cheese and Cava were compatible, too, but the real show-stopper? Salted almonds.
Many thanks to DO Cava for samples. Looking forward to opening the other bottles soon. If looking for more thoughts on Spain’s signature sparkling wine, check out these blogs:
- Gwendolyn of Winepredator.com
- Linda from My Full Wine Glass
- Camilla from Culinary Adventures with Cam
- Wendy from A Day in the Life on the Farm
- Terri from Our Good Life
- Martin from Enofylz
- Deanna from Wineivore
- Debbie from Hudson Valley Wine Goddess
- Lori from Exploring the Wine Glass
- Payal from Keep the Peas
- Susannah from Avvinare.com, our host, posted a Cava primer here.