GRAN JUVÉ &
CAMPS 2018
Gran Reserva Brut
01.
ORIGIN
Blanc de Blancs produced from a symphony of varieties: Chardonnay, Xarel-lo, Maca
beo and Parellada from Can Rius, Espiells, La Cuscona and Can Massana, respectively.
A meticulous selection of different vineyards located between 160 and 700 metres above
sea level, with loam soils that differ from each other in their proportions of clay or silt,
depending on the plot of land, and with a clear Mediterranean influence that brings the
best of each location to produce a great quality wine with exceptional ageing.
Vineyard age: 35 to 50 years old.
02.
VITICULTURE
Own organic vineyard integrated with fo
rests and margins that provide biodiversity
and naturalisation. We take care of our vines
with regenerative and precision viticultu
re techniques and we practice respectful
pruning, focusing on low yields in order to
maintain the vineyard’s health and longevi
ty. We conduct biological pest control and
disease monitoring to avoid treatments, in
addition to ripening controls by plot.
04.
2018 HARVEST
The year 2018 stands out as the rainiest
vintage in the county over the last deca
de, a challenge for the viticulture team that
was successfully overcome as a result of
our solid phytosanitary forecast. The re
sult was a generous and fresh vintage that
produced wines with a perfect acidity for
an excellent evolution during long age
ing. It is a testimony of the resilience of our
vineyards and our commitment to quality.
03.
WINEMAKING
Manually harvested to ensure that its
condition and quality are optimal, it is des
temmed and gently pressed to obtain the
free-run juice, which is then debourbaged
statically and cold to precipitate and sepa
rate impurities.
Then, the first fermentation takes place
in stainless steel tanks and ageing on its
fine lees for two months in the case of the
Chardonnay and Xarel-lo. This is followed
by malolactic fermentation, performed
with lactic bacteria that are part of the
grapes and help to control the acidity and
creaminess of the wine.
Finally, the wine is blended and fermented
a second time in the bottle with RCM (Rec
tified Concentrated Must), a concentrated
grape juice that is rich in natural sugars,
and selected yeasts. Its ageing takes pla
ce for a minimum of 60 months.
05.
TASTING
A captivating golden yellow, accompanied
by tiny, persistent bubbles that dance effer
vescently in the glass. On the nose, notes of
fennel, stone fruits and a delicate touch of
toasted almond combine to provide a uni
que aromatic experience. On the palate, it
reveals an excellent acidity that perfectly
balances its full-bodiedness. It leaves a las
ting impression on the palate, with a very
long aftertaste that evokes the toasted no
tes that are present in its aroma.
VARIETIES
Xarel·lo, Macabeu,
Chardonnay and
Parellada.
PRODUCTION
Traditional
method
MINIMUM AGING
60 months
DOSAGE
Brut
BOTTLING
March 2019
ABV
12%
VINEYARDS
Espiells, Can Massana,
La Cuscona, Can Rius
SOIL
Clay-limestone
and clay-loam
HARVEST
2018
AGRICULTURE
Certified
Organic

Juve & Camps

Juve & Camps Gran Reserva Brut 2017 x 6

Juve & Camps Gran Reserva Cava 2018 x 6