Blanc de Noirs refers to the typical Champgane vinification technique in which a white wine is made from black grapes. Made almost entirely from Pinot Noir from the La Torre vineyard on the Espiells estate. The Blanc de Noir process requires extreme delicacy as to not extract too much color from the skins. The gentleness and precaution taken with this wine results in a totally different and paradoxical cava, subtle, yet full of depth.
Pair with appetizers, lobster, seafood, white meat, Asian cuisine, and desserts.
Juve y Camps is a family-owned winery located in San Sadurni d’Anoia, a small town in the northeastern Penedes region near Barcelona. Founded in 1921 by Joan Juve Baques and his wife Teresa Camps Farre, the winery’s three-generation history has resulted in an international reputation for producing top-quality Cava.
The story of Juve y Camps actually began over 200 years ago when Joan Juve Mir, a bold and enterprising vine grower with ideas ahead of his time, laid the foundation for what would become the family firm. His son, Antoni Juve Escaiola, carried on the legacy. There were many challenges, including the terrible phylloxera plague. Advocating replanting (as did other leading figures of the Penedes), he led a drive to restore the vineyards and to rebuild the region’s wine production. Respected and loved by his contemporaries, his example encouraged his son, Joan Juve Baques, to build the family’s first winery. Joan Juve Baques married Teresa Camps Farre, an exceptional woman and an enthusiastic supporter who, in 1921, inspired her husband to launch the first sparkling wine under the Juve brand. It was made in the underground cellars beneath the family home in San Sadurni d’Anoia.
Today, Juve y Camps has established itself as the most highly regarded Cava producer in Spain. Juve y Camps wines are regularly served at state banquets given by Spain’s Royal Family and are offered to visitors and guests by the National Government, the Senate and Congress.
LOCATION OF VINEYARD
Juve y Camps comprises 2700 acres of vineyards. Those acres are divided into three properties where native varieties Parellada, Macabeo and Xarel-lo are grown.
From the beginning, the winery’s philosophy has been to use only traditional, high-quality winemaking practices. Its Cava is made in the metodo tradicional, as is Champagne, meaning it undergoes a secondary, in-bottle fermentation prompted by the addition of yeast and sugar. The wines are often aged in bottle for 18 months or more.