Juvé y Camps Reserva de la Familia 2007
Minimum of 36 months aging in the bottle
The Wine Advocate (May 2011), 90 points.
The mousse on this wine is strong, as is the autolytic character of yeast, showing toast, brioche, and fresh dough. But the wine has other aromas and flavors to impart, including yellow apple, beeswax, orange, and stones. This is the sort of wine you can throw in people’s faces when they tell you all Cava tastes the same. Alternatively, you could drink it now or in the next several years.
This wine is produced only in the best vintages, using stringently selected grapes from our “Espiells," “Can Massana,” and “La Cuscona” vineyards. Made from the free-run juice of the selected grapes, the wine undergoes its first fermentation in stainless steel tanks for 12 days at 18ºC. Later we start a natural decantation process for almost a month and finally a second fermentation following the méthode champenoise. The wine is aged on its yeast lees inside the bottle for more than three years.
About the Winery
In 1796, Joan Juvé Mir, a bold and enterprising vine grower, laid the foundation of what would become the family business. His son, Antoni Juvé Escaiola, a man of integrity who earned the respect of his peers, eventually took over and faced the daunting effects of the terrible phylloxera plague. Antoni's son, Joan Juvé Baqués, built the family’s first winery and married Teresa Camps Farré, who inspired her husband to launch the first sparkling wine under the “Juvé” brand in 1921.