Among the vineyards in the town of Sant Sadurní d'Anoia (Barcelona), you will find some of the largest cellars in the world. The first bottle of Spanish cava was produced here in 1872. The architect Josep Puig i Cadafalch, who, together with Gaudí, was one of the leading representatives of the great Catalan modernist architectural school, was in charge of the design and construction of the winery. This is the ideal place to follow the whole process from grape pressing to the labeling of the bottle. This wine ferments at least 9 months in the bottle, in the dark, still and constant temperature of the underground cellars. After a short video, you’ll visit the vast cellars in a small electric train. The French invented the method and called it Champagne. In Spain wine made by the same method is called Cava. The varieties of grape are local: Xarel•lo, Macabeu and Parellada although lately Chardonnay has been introduced. Cava can be produced using one variety alone but a mixture is usually used - the coupage - to obtain a subtle mix of tastes and scents to which the winegrowers add their personal touch.
Opening time: Monday to Friday, from 9am to 5pm. Saturdays, Sundays and holidays, from 9am to 1pm.
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