In 1980, we started a common project to create wines and cavas to represent the identity of our terroirs.
Today, these are cultivated following the principles of ecological and biodynamic agriculture, where the land, plants, animals and man work together to improve and preserve the natural balance of the ecosystem.
We have to be grateful to the benign weather of our Penedés, to give us the possibility of having an excellent 2019 harvest.
An ideal climate, moderate rainfall and a good evolution of the grape in the last vegetative cycle allowed a harvest marked by a very good quality. The grapes ripened very well and were very healthy. The balance between temperatures and rainfall allowed harvesting a grape with optimal conditions and producing high quality wines. A catalog harvest. We started on August 14th with the Pinot Noir and finished on September 25th with the Cabernet Sauvignon.
And, as a true honor, our cavas are present in the restaurant. Our Claror has a prominent place. Thanks to, among others, Joan Carles Ibáñez, head of the Lasarte restaurant, and one of the best sommeliers in the country, who worked for 20 years as sommelier at the "Racó de Can Fabes" and always praised the quality of our sparkling wines.
The Paraje Cualificado Cava places the cava at the top of the qualitative pyramid of the sparkling wine and, our Claror, as one of the references among the Premium Cavas of the Penedés.
In 1980, the Carreras, Esteve, Masana and Parera families from Penedès, set out to make wines and cavas creating the Vins El Cep winery in Sant Sadurní d'Anoia.
Producers of wines since 1980, they shared their knowledge to produce wines and cavas from the land.
With an interest in recovering the tradition and techniques of yesteryear, at the end of 2003 Vins el Cep began to apply the techniques of biodynamic agriculture, selecting the most suitable vineyards for macabeo, xarel·lo and parellada: old vines, calcareous soil and privileged location.