Wine route through Terra del Cava

Juvé & Camps is a cen­te­nary busi­ness strongly rooted in the land of the Penedès: four gen­er­a­tions of a fam­ily ded­i­cat­ing heart and soul to viti­cul­ture, and to the pro­duc­tion of Pre­mium Caves. It all started 200 years ago with Joan Juvé Mir, a rig­or­ous and rest­less wine­grower with a vi­sion for the fu­ture, who laid the foun­da­tions of the busi­ness. Later, his son An­toni Juvé Es­caiola took over the vine­yard, and suc­cess­fully over­came the ter­ri­ble con­se­quences of phyl­lox­era. The win­ery forms an im­pres­sive ar­chi­tec­tural com­plex sur­rounded by vine­yards, in the Bor­deaux château style. The wines are made ar­ti­sanally, with tech­ni­cal rigour and all oeno­log­i­cal re­quire­ments, turn­ing the ex­cel­lence of the grapes and the base wines into cavas of great qual­ity, del­i­cacy and el­e­gant char­ac­ter. The large spaces, per­fectly con­di­tioned and equipped, allow the work of the cel­lar to be car­ried out op­ti­mally. The sec­ond fer­men­ta­tion in the bot­tle takes place in un­der­ground gal­leries, using the tra­di­tional cham­p­enoise method, aged up to 9 years.

Vis­i­tors will be able to have a com­pletely per­son­alised ex­pe­ri­ence and enjoy, de­pend­ing on the route se­lected, a beau­ti­ful walk through the vine­yards, a dive into the cen­te­nary wine cel­lars and, of course, the tast­ing of their best wines.

The Casa Nova restau­rant of­fers a unique gas­tro­nomic ex­pe­ri­ence based on sus­tain­abil­ity and culi­nary ex­cel­lence. Chef Andrés Tor­res uses in­gre­di­ents from his own veg­etable gar­den, op­er­ates with solar en­ergy, col­lects rain­wa­ter in reused wine bar­rels for ir­ri­ga­tion, and does not use pes­ti­cides, opt­ing for in­sect ho­tels that con­trol pests nat­u­rally. In ad­di­tion, he pro­motes the pro­tec­tion of bees, pro­duc­ing rose­mary and laven­der honey. Casa Nova is not just a restau­rant, it is a plat­form for en­vi­ron­men­tal aware­ness. Tor­res in­ter­acts with cus­tomers, shar­ing his travel ex­pe­ri­ences and the ori­gins of his dishes, in­spired by ex­pe­di­tions with NGOs and in­ter­ac­tion with in­dige­nous com­mu­ni­ties. Sim­ple prod­ucts, such as the potato, take cen­tre stage on the menu, valu­ing the rich culi­nary tra­di­tion of Peru and Bo­livia. In this re­gard, Casa Nova has earned a Green Star from the Miche­lin Guide, recog­nis­ing its com­mit­ment to sus­tain­abil­ity and the fight against cli­mate change.