Pere Ventura's winemaking vocation is rooted in a family tradition dating back to the 19th century. When he decided to establish his eponymous winery in 1992, he did so in honor of his ancestors. Pere's family heritage with Cava dates back to 1872, when his great-grandfather, Manuel Montserrat Font, helped produce the first bottles of Cava in Codorniu. Today, the family tradition lives on at the Pere Ventura winery, with the ultimate goal of producing Cava of the highest quality and elegance. With over 150 hectares of vineyards on the estate and an additional 300 hectares under long-term contract and fully overseen by their technical team, Pere Ventura believes that quality begins in the vineyards.
The Trepat grape is an indigenous variety, exclusive to northern Spain. The vineyards are located in Conca de Barberà, the perfect home for the Trepat grape. These vineyards are on average 20 years old and grow at altitudes between 350 and 600 meters. The vineyard plots face south and consist of predominantly calcareous soils.
Harvesting is done entirely by hand, after which the grapes are destemmed and pressed in the winery. This is followed by a maceration of the must for 12 to 18 hours to extract the color and enhance all the grape aromas. Fermentation then takes place in stainless steel tanks at a temperature of 15 to 17 degrees Celsius. The second fermentation takes place in the bottle in the cellar, where the wine is aged for an average of 15 months.
The Tresor Rosé Cava has a bright and fragrant nose with aromas of red fruits like strawberries, cherries, and raspberries, along with some subtle notes of aging. On the palate, it's pleasantly fresh with a soft red fruit flavor.
