Why it matters
The producer
Pere Ventura makes D.O. Cava in Sant Sadurní d’Anoia, Barcelona, where its listing includes Reserva, Gran Reserva and Paraje Calificado categories. Founded in 1991 by Pere Ventura, the winery works within a family sparkling-wine story that began much earlier: a Ventura ancestor helped make some of the first Cava bottles at Codorníu in 1872. The result is a house whose labels join a modern winery to long familiarity with bottle-fermented sparkling wine.
The key dates are 1872 and 1991. In the earlier year, a Ventura family ancestor helped make early Cava at Codorníu; in the later one, Pere Ventura founded the namesake winery in Sant Sadurní d’Anoia. The gap between those dates matters because it keeps the story accurate: this is not a nineteenth-century estate trading on an old date, but a 1991 Cava house built by a family already connected to Spain’s early sparkling-wine history.
Place and vineyards
Where the wines begin
The vineyards discussed for Pere Ventura sit in Valls d’Anoia-Foix, a subzone of Comtats de Barcelona, while the winery is based in Sant Sadurní d’Anoia. That connection matters on the label: the wines are D.O. Cava, and the range moves through the appellation’s Reserva, Gran Reserva and Paraje Calificado categories. Rather than treating Cava as one undifferentiated style, the house separates bottles by their level of development and place within that formal structure.
No soil type is documented here, but vineyard management is concrete. Severe pruning holds yields to roughly half the D.O. Cava limit, reducing the crop carried by each vine. That smaller crop is paired with fruit from 89 local growers, so the cellar receives grapes from a wider local network while retaining a firm limit on yield in the vineyards discussed.
In the cellar
Vineyards and cellar
Grapes are hand-harvested, chilled for 24 hours and pressed in Coquard presses. The winery retains only the first 52% of the pressed juice, below the 67% permitted by D.O. Cava. Selecting that earlier fraction puts the focus on the cleanest juice from the press cycle before fermentation and bottle ageing begin.
Those steps meet the vineyard work in the finished mousse. Lower yields concentrate the fruit available for pressing, while chilling and a limited press fraction protect freshness before the wine spends time on lees in bottle. The method is not a decorative backstory: it is the practical route from harvested grapes to dry, structured Cava with fruit, acidity and a long finish.
Wines to know
The range in view
Reserva Brut is the core house expression: a bottle built from the producer’s documented blend, lees ageing and Brut format. It offers the clearest view of how Pere Ventura turns carefully selected base wine into sparkling Cava—fruit-led at first, then broadened by lees-derived texture and persistent mousse.
TRESOR Gran Reserva Vintage 2019 takes that structure further. It is a Gran Reserva Brut Nature, so the wine is presented without dosage and its dry profile leaves acidity, bottle-aged character and texture exposed. Citrus, floral and savoury notes sit alongside a firmer palate shape than the Reserva, while the 2019 vintage gives the wine a specific vintage frame rather than a non-vintage house blend role.
A useful way in
A bottle to begin with
Start with TRESOR Gran Reserva Brut Nature Vintage 2019. It is a vintage Gran Reserva Cava with no dosage, bringing together the house’s restricted yields, selected press juice and extended lees-aged approach in one bottle. Expect citrus and floral notes over savoury bottle-aged detail, a dry palate with firm acidity, fine mousse and a finish that keeps its grip. It comes first because its Brut Nature format makes the structural choices unusually easy to taste.