Cava Gramona | Penedès

The Cava Gramona project was started by Josep Batlle in 1880, who started ‘Celler Batlle’, at the time the biggest négociant business in the Penedès region of Spain. In 1913, his daughter Pilar married Bartolome Gramona and together they started the journey to producing ‘Champan de Cava’, as the sparkling wines were called back then, and released their fist Cuvée in 1921. Today, the 5th generation of the family are in charge of the project with Xavier Gramona looking after the business side whilst Jaume Gramona, an enology graduate of the University of Dijon, is in charge of the winemaking.

The modern Cava Gramona project takes great pride in their environmental efforts and their relentless drive towards high quality production. The vineyards are farmed organically (certified as of 2011) and now also biodynamically with the help of donkeys, cows, sheep (who graze on the grass, keeping it in check) and chickens.  A new winery was built in 2001 and is situated right in the middle of the vineyards. This allows for fast fruit handling as well as being more sustainable. The winery is underground and takes advantage of geothermal energy (pipes go down 130 meters) which saves about 50% of the electricity demands.

The majority of Cava produced at Gramona is of Gran Reserva quality and they are considered to be some of the finest expressions available to buy. Their complexity is achieved through prolonged ageing on lees (a minimum of 30 months but often much longer), which is a primary goal at Gramona. Uniquely for Cava, most of the Gramona sparklers are made as Brut Nature with very little (less than 3g/l) or no dosage added. Any dosage that is used comes in the form of a fortified wine aged in a 120 year old solera. This is quite unique and reflects the long tradition of this producer.

CAVA GRAMONA