In the late 19th century, wine producers in Penedès, Catalonia, Spain, visited France's Champagne region. They went to learn the traditional method of inducing a second fermentation in the bottle to create natural bubbles. They brought the technique home and applied it to native varieties such as Xarel·lo, Macabeo and Parellada, which became the starting point for Spain's signature sparkling wine, "Cava." It began by imitating Champagne, but it took on its own identity as it reflected the region's climate and grape varieties, a point of significance.
Spain's Juvé & Camps winery is regarded as a pioneer that raised the quality of Cava. The history of Juvé & Camps began when the Juvé family owned vineyards in Penedès near Barcelona in 1796. In 1921, Joan Juvé Baqués and his wife, Teresa Camps, built underground facilities beneath their home to make Cava. At the time, it was common to add up to 50 grams of sugar per liter when making Cava to make it sweet, but the Juvé family wanted a dry Cava.
At first, only family members and close acquaintances enjoyed the wine. But as acquaintances praised the Juvé family's dry Cava, the son of Joan and Teresa launched the business in earnest, and in 1972 the first Gran Reserva Cava, Gran Juvé, was born. In 1976, Reserva de la Familia, a wine the family had enjoyed, was released. Unlike typical sparkling wines that add sugar to balance the taste, using a no-dosage approach reflects confidence in grape quality and winemaking skill.
This philosophy is reflected throughout the winemaking. Reserva de la Familia is based on the traditional blend of Xarel·lo, Macabeo and Parellada, using only the juice obtained from gentle pressing. After a cold settling process, the first fermentation takes place in temperature-controlled stainless steel tanks, and the blended base wine undergoes a second fermentation in the bottle. The bubbles created in this process come from fermentation rather than artificial carbonation, yielding a more delicate and stable texture.
After the second fermentation, the wine is aged in underground cellars. The underground cellars are multi-level tunnels expanded since 1921 that maintain a stable temperature of 12–18 degrees year-round. Here, the wine ages slowly over a long time, and riddling (the process of turning bottles to collect lees in the neck) is also done by hand in the traditional manner.
In particular, this wine holds the Gran Reserva classification, which requires aging on the lees in bottle for at least 36 months. The grape varieties permitted for Cava are defined by law, and the classifications are Cava, Reserva and Gran Reserva according to aging time. Juvé & Camps makes more than 75% of the winery's total production as Gran Reserva. Juvé & Camps also produces 40% of all Gran Reserva Cava in Spain.
The grapes are grown in organic vineyards in Penedès such as Espiells, La Cuscona and Mediona. These vineyards are surrounded by forests and hedgerows, creating an environment that maintains biodiversity. Through regenerative farming and precision viticulture, yields are kept low while improving grape quality. Xarel·lo provides high acidity and structure, Macabeo adds soft fruit character, and Parellada contributes aromatic balance, elevating the wine's overall completeness.
In the glass, it shows a bright hue with a touch of gold, and the bubbles are very fine and persistent. On the nose, fresh fruit notes gradually turn to riper apple. Intense Mediterranean herb aromas such as rosemary combine with toasted bread and nut notes. On the palate, a creamy texture meets freshness and complexity in balance, and the distinctively dry style of a no-dosage "brut nature" leads to a clean finish. The acidity extends the aftertaste, adding tension and depth to the wine. It pairs well with black truffle and cannelloni.
Juvé & Camps has established itself as Spain's most highly regarded Cava producer today. It is served regularly at state dinners hosted by the Spanish royal family and offered to visitors and distinguished guests at the central government, the Senate and the Congress of Deputies. It won the top prize in the sparkling wine institutional sector at the 2025 Korea Wine & Spirits Awards. The domestic importer is Kooksoondang Brewery.