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Penedès is defined by its mix of limestone and clay soils, a combination that gives the wines their trademark freshness, minerality, and in some expressions, even a hint of salinity. It’s a soil that holds water just enough, challenges the vines just right, and lets the character of the grape shine through.
Long, sunny days, tempered by cool sea breezes. That balance of warmth and wind helps preserve acidity, build flavor, and extend ripening, all of which are crucial for crafting structured, expressive sparkling wines.
Comtats de Barcelona is the main production area of D.O. Cava, covering over 95% of its output and including the Penedès region — with Sant Sadurní d’Anoia as the “Capital of Cava.”
Tucked between the Mediterranean Sea and the Montserrat mountains, Penedès is one of Spain’s most dynamic and storied wine regions — and the birthplace of Cava.
A region where sustainability is no longer a trend, but a growing standard. Many producers here, including us, are committed to organic farming methods, not out of fashion, but out of respect for the land and its future.
This approach supports soil health and vineyard biodiversity while ensuring clean, quality grapes.
Every bottle of Cavas Ronïs carries the CCPAE seal, proving that both our estate vineyards and our cellar are inspected annually and fully certified organic under Europe’s strict rules.
All our wines have vegan certification, which means they are vegan-friendly with no use of any animal-derived products during production, including in the clarification (fining) process.
The grapes are cultivated on over 90 hectares of organically farmed vineyards. Most vines are between 5 and 30 years old, with deep roots that contribute to the character of the fruit.
Yields are intentionally kept low to ensure better concentration, structure, and balance in the final wine. The vineyards are managed with care and respect for the land.
Xarel·lo leads with structure and energy: citrus, stone, herbs, and a touch of salt. It’s the headliner of Penedès and ours too.
Parellada adds elegance with high-altitude freshness, subtle and precise, like a quiet pause in the rhythm.
Macabeo brings softness and light: white flowers, gentle pear, cool breeze of the hot afternoon. It rounds out the edges of our sparkling wines and brings calm to the intensity of Xarel·lo in Cava.
In some cuvées, we also work with Chardonnay to add roundness, length, and finesse that complements Penedès native grapes beautifully.
Our Cava Rosé brings together Garnacha Negra, a local classic, and Pinot Noir for extra refinement. The region’s varied soils and elevations shape their expression, giving us wines with vibrant red fruit, fresh acidity, and a clean, elegant finish.
Picked at dawn and gently pressed to capture only the free-run must.
All wines undergo a first fermentation in stainless steel tanks at controlled temperatures (typically 14–16°C), to preserve freshness and aromatic purity.
After bottling with an liqueur de tirage (yeast + sugar), the wines undergo a second fermentation inside the bottle, creating natural, fine bubbles.
All cuvées spend extended time from 12 to 24 months on their lees, encouraging depth, finesse, and integration of the bubbles. The longer the aging, the more the Cava develops subtle notes of toast, almond, and pastry, while maintaining its mineral backbone.
Lees are yeast and grape particles left after fermentation; ageing on them adds texture, depth, and brioche or creamy flavours.
Elegant and crisp, it adds to Cava red fruit, bright acidity, and depth.
Rich and fruity, it gives Rosé Cava colour, vibrancу, and soft red berry notes.
Adds finesse, body, and ageing potential to Cava. Brings stone fruit notes and a smooth, refined texture.
Traditional and versatile Penedès grape, it softens the blend with floral lift, orchard fruit, and gentle aromatics.
The most delicate of the traditional Penedès grape trio. Adds lightness, elegance, and fine floral freshness to the wine.
A traditional Penedès grape. Brings structure, freshness, and bright acidity with subtle citrus and herbal notes.
To ensure quality, D.O. Cava limits yields: 12,000 kg/ha of collected grapes for Guarda and 10,000 kg/ha for Reserva-level wines.
Catalonia’s certifying body for organic wines. Ensures vineyards and cellars meet strict EU organic standards.
No synthetic chemicals, just healthy soil, biodiversity, and balance. Grapes are grown with care for nature and purity.
A Cava zone in Penedès that champions traceability, regional identity, and higher quality standards in sparkling wine.
The official Cava designation that sets strict rules for grape origin, method, and ageing, ensuring quality, authenticity, and traceability.
Naturally present in grapes, acidity brings freshness, structure, and longevity, essential for Cava’s crisp character and food-pairing ease.
One of Spain’s top wine regions and Cava’s heartland, with diverse microclimates and soils that bring freshness and minerality to the wines.
