Know more about wine and Cava

The magical Cava moments
A small Cava History
Tips for Cava tasting
Moderated Wine consume benefits
Cava also acts on beneficial way for health?



The old stereotype, now a firmly rooted tradition, presents cava as a noble drink for all hours because it refreshes and cheers, encourages conversation and inspires confidence, lightens the spirit and brightens up life's dull moments.
Particularly tasty and stimulating when drunk as an aperitif, when the senses are clear and expectant, cava is the wine which goes with any dish, whether at a simple meal or at a party. For any kind of food, from sea-food or traditional roasts to desserts, there is always a type of cava to be drunk.
It is the wine for toasts and celebrations, and therefore the wine of the solemn moments of our lives. Nevertheless, it is also the wine of intimacy, enjoyed mid-afternoon when everything starts, and at the very end of the day when anything is possible.

That is why cava moments are always magical:

The best start of a meal is, at any time of year, with an appetizer accompanied of Cava A.Vilamajó Rosé Brut Reserva.
cava rosé vilamajo

With ice, a glass and a bottle of Organic Cava LhEBLAN Nature Reserva the dusk of a hot day, becomes an experience to remember, watching the sunset on the horizon with a fresh glass of Cava always ready for be shared.
cava organic lheblan

night party
The Cava A.Vilamajó Brut Reserva is always ready for a party. At the end of day, when everything is possible, its golden gala bubbles and its young and bubbly character cheers the night parties.
cava nature vilamajo

with friends

In the long talking evenings with friends, creating projects, building dreams, hoping the holidays or explaining those already experienced with nostalgia, Cava A.Vilamajó Gran Reserva Brut urges smiles and confidences.

cava avilamajo gran brut

at business
Great agreements have been reached with a glass of Cava on the hands. A Cava A.Vilamajó Gran Reserva Mil·leni, tasted calmly, turns on convincing the most sceptical ones.
cava avilamajo mileni

with desserts
After a good meal, at the time when the sweet appears, it's time to accompany with Cava A.Vilamajó Sweet for desserts, the perfect combination to enjoy a sweet moment.
cava sweet for desserts


From big victories to every day hits. The Cava A. Vilamajó Millesime joins with joy, happiness and affection.

cava avilamajo millesime

in couple
Bringing feelings, living the present and toasting for the future, Cava A.Vilamajó Gran Reserva is the best accomplice in the most private moments.
cava avilamajo reserva



We can say that Cava is two times wine, in the sense that a first fermentation of grapes produces the wine, and a second fermentation of that wine produces what we know as Cava.

The tradition attributes the "invention" of the sparkling wine to the famous Benedictine friar Pierre Perignon. In fact, we can't talk of invention since there have always been sparkling wines. Already in century XIV, Francesc Eiximenis, monk from Girona, wrote about wines "saltants i formigalejants" (jumping and fizzing, a graphical description of the bubbles). Many centuries before, Virgilio in the Eneida mentions "spumantem" wines. Both authors describe therefore wines that overflowed the bottle, overflowed the glasses, produced a tickling at the palate and gave a pleasant sensation of coolness in the mouth, but the most important, cheered the heart.


However, the merit corresponds to Dom Perignon because he studied the phenomenon and improved its technique of preparation by the coupage or wine mixture. It's also his merit to have incorporated two important new features for the conservation of the product: the cork cap and the resistant glass bottle.

But let's know about the legend that adorns the origins of this fascinating drink. It says the legend that certain day of 1670, Dom Pierre Perignon, monk of the Benedictine Abbey of Hautvillers near to Epernay in the zone of the Champagne, was surprised in his daily task by the unexpected outbreak of one of the bottles that rested in the calm of the monastic cellar. Impressed by this strange event he tasted immediately the overflowed liquid, as his experienced taster instinct dictated. His initial surprise turned on delighted joy: he had savoured the "stars wine", as he communicated, joyfully, to the rest of the brothers of the Benedictine community.


The chance had provided to the monk the opportunity to accede to the knowledge of a natural phenomenon whose effects had been looked for on the times in that ignored greeks taverners added honey to wine looking for the sparkling bubbles, whose appearance was anxiously awaited in the beginnings of the spring. The phenomenon was not other that the spontaneous fermentation of the wine (due to the natural sugar of the grape and the existing leavenings in its skin) with the consequent production of carbonic fruit of the consumption of the sugar by leavenings.

Studying conscientiously the event, ours Benedictine friar (half monk, half alchemist) established that the bottled wine had change in another type of wine. A new type of wine adorned with the mythical bubbles. It was the beginning of the later known as the méthode champenoise to elaborate natural sparkling wines.

Two are the elements not related directly with the wine whose contribution is essential for the correct culmination of the process before mentioned: the bottles, whose form and quality of the glass have to be the adequate one, and the cork caps that must assure the total air tightness of the bottles. All the efforts of Dom Perignon wouldn't had been useful if the chance did not show its complicity again, since, although he got quite a sufficiently perfect procedure of obtaining the "petillant", it was impossible to him to retain the bubbles in the bottles beyond the ephemeral moments of its birth. Neither the bottles (with a too fine glass) nor the caps (wood surrounded in esparto impregnated of oil) could retain the 5 or 6 atmospheres of pressure that this wine presents.
cork caps

About the cork caps, it's said that certain night two pilgrims from Sant Feliu de Guíxols, were stayed in the Abbey of Hautvillers in their way towards Sweden, Dom Perignon observed that they used in the water bottles caps that hi had never seen. He asked the travellers about the strange caps and they explained to him that it was cork oak bark. In his alchemist mind he had the revelation that it was the perfect material to contain the pressure of the golden liquid.

The other indispensable element on the discovery of Dom Perignon, was the glass of the bottles.

It's said that certain merchants, in their route by the Mediterranean, had the bad fortune to be shipwrecked on the coasts of Syria. When they managed to reach the beach, the first that they did was to ignite fire to cook something to eat. But they did not find appropriate stones to install the kettle on the flames. The ship transported a stone load of natural sodium carbonate, a type of soda. Some of these stones were used as a support. Once extinguished the fire, they verified with surprise that in this place there was a shining and solid piece. The heat of the fire had fused the sand of the beach along with the soda stones, forming a rudimentary glass plate.

Legends apart (although this one it transmitted Plinio more than 2000 years ago) this process, that basically is the same one that is used nowadays for the glass production, it consists on the fusion of the sand silica with an alkali either the soda or the potash.



Many centuries were necessary to improve the way to purify that rudimentary glass and to find the optimal system for its manufacture. And to settle in the Republic of Venice from the Eastern end of the Mediterranean, the art of glass manufacturing, when Venice got the control of the Mediterranean and its prosperity attracted the experienced Syria glassworkers.

In Venice perhaps initially by security, (there were lots of catastrophic fires caused by the furnaces), but soon to avoid that the industrial secrets were copied, the glass factories were transferred to the Murano island. The craftsmen glassworkers could not leave the island under any pretext, under pain of the confiscation of their possessions and the imprisonment of their relatives. With this drastic system, Venice maintained during several centuries an absolute supremacy in this art. It is not difficult to imagine in such conditions, industrial spying, kidnappings, skirmishes, and thousand histories around that crystal palace-jail. Because the certain thing is that, in spite of the difficulties, many were the Venetian glassworkers who crossed the borders of the republic and went to another places.


Those that they were able to flee from the island of Murano established in diverse places that with time have happened to have a certain reputation: Bohemia, Silesia, Moravia, etc. Some of them arrived peculiarly to another island. Ramon Llull, that well-known majorcan, wrote by XIII century XIII about a peculiar and flourishing industry of glass in Majorca. Nowadays still exists the majorcan glass tradition.

But it's from England (surely taught by some Venetian) where it comes from on the half of century XVIII the manufacture of the bottles as nowadays we know them. Previously, the wine bottle form was like an apple with a very long neck. The new ones cylindrical and with short neck, besides to facilitate their storage and transport, made possible the horizontal position that causes the contact of the liquid with the cork avoiding its drying and so the air intake. It was east type of bottle, with a heavier glass to support 5 or 6 atmospheres of pressure that reaches the wine in his second fermentation, the one that contributed to the success of the discovery of Dom Perignon.
The long way needed to bring this knowledge from Hautvillers to Sant Sadurní d'Anoia, and to create the tradition of Cava elaboration on the Penedès lands, in Catalonia, is a story for another day...



  • The Cava should be served cold, but not frozen: between 5 and 7 °C.
  • The best way to cool the bottle is about four hours before putting it in the refrigerator. If this is not possible, a quick way to cool is immerse it in a bowl with water and ice. It has to maintain this temperature during its tasting.


Cava buck
  • We have to avoid sudden movements when we removed the muzzle. Open the bottle with an inclination of 45 º, by turning the cap slowly.
  • It is advisable not to take the muzzle to open the bottle, only loosen and place the hand as we open to avoid the cap flying shot.
  • The ideal glass is the flute or tulip type, with the end slightly closed to allow the concentration of Cava aromas.
Cava serving
Cava glass
  • The glass pot has to be thin and transparent. The advised capacity of the glass is 80 to 100 ml, to avoid degassing and a rapid rise in temperature.
  • It has to be served in two steps, first leaving the Cava regenerates and foam repose.
  • It has to be served maintaining the pitch of the bottle and the glass.

  • Fill the glass only two thirds of its capacity, thereby Cava can breathe and we can enjoy its aroma and flavour.
  • The glass must be hold by the stem or cane, not by the body, to prevent the Cava warmer.
  • Clean the glass pot with no alkaline water, without detergents.
  • The Cava must be preserved in a cool and dry place, protected from direct light sources.
Cava toasting



  • Reduces the risk of cancer, myocardial infarction and stroke.

Professor Serge Renaud (the “French Paradox” father) reaches this conclusion after conducting the most extensive study on the relationship between wine and health. Over 20 years has been able to study the evolution of the health of a group of 34.000 men aged between 40 and 60 years.

The result is that people who regularly consume from two to three glasses of wine a day are about 30% more protected than the abstemious compared to the risk of contracting a disease such as cancer, heart attack or stroke.

That brought dose of three glasses a day is suitable for adult males, but in the case of women and young people, the doses have to be revised downwards depending on the weight.

wine glass

The relative goodness of wine is higher by 30% when there is a crisis linked to heart problems that when it comes to eliminating the risk of malignant tumours, which already falls to a 20%.

One of the explanations handled in the explanation of this beneficial effect, is the fact that the wine contains polifenols called resveratrol, a natural product that is also found in medicinal plants with which the traditional Chinese medical science has always tried to treat cancer.


  • What Is Reservatrol?

Reservatrol is found in a wide range of edible plants particularly in grapes. It functions as a moderate antioxidant that helps to destroy the free radical damage that can be linked to several cancers.

Reservatrol also helps to decrease the stickiness of blood platelets and helps blood vessels to remain open. It also contains many anti-inflammatory properties.


  • What is the "French Paradox"?

Several scientific studies have shown that the inhabitants of the countries that follow the Mediterranean diet and therefore consume wine in moderate amounts have a lower risk of cardiovascular disease. This led to the scientific community to study this issue in depth, comparing data from different European countries with results often surprising and contradictory.

This was the case of France. It was a paradox that the French show high levels of cholesterol, (due to the consumption of butter, skins and cheese) and instead submitted a low mortality for heart problems. In fact this was called "French paradox". Later, it was noted that the French unlike the Nordic countries people taked a glass of red wine with meals.

french paradox
  • Mechanisms to explain the cardioprotective effect of moderate wine consume

- An increase in the HDL Cholesterol (good cholesterol). These high-density lipoprotein are actively involved in the clearance of excess cholesterol in the body.

- A reduction of LDL Cholesterol (bad cholesterol). The risk of heart disease increases with the concentration of LDL. Cholesterol is transported in this way is easily fixed in the walls of blood vessels and promotes the appearance of atherosclerosis lesions.

- A decrease of the mechanisms involved in the phenomenon of coagulation and platelet aggregation.

  • Anti-oxidant properties of wine

Today we know that the aging process, as well as the emergence of certain diseases, is due to the effect of "free radicals". In other words, particles that oxides our cells.

They have a useful role when our body has to fight against bacteria, but in return are responsible for the hardening of our arteries (atherosclerosis).

We can combat free radicals consuming artificial antioxidants (vitamin C, vitamin E, beta-carotene) or with a healthy diet with high doses of fresh fruit and vegetables, olive oil and wine consumed in moderation.

The anti-oxidative capacity we have in 1 cup of wine is equivalent to eating 5 apples, drink 7 glasses of orange juice or 20 glasses of apple juice. This wine's ability to limit organic oxidation is due to polyphenols that exists in the grapes skin.

  • It helps to retard aging and prevent Alzheimer's

The reservatrol, abundant on the grapes skin, is able to stimulate the sirtuins, some cellular enzymes that regulate aging of all living organisms. Of all the compounds that have been proved the most stimulating enzyme is reservatrol, so moderate consume of wine can help delay aging and prevent geriatric diseases such as Alzheimer's.



The Cava, moderately consumed, can also produce a beneficial effect on health. While so far, studies on wine and health had focused primarily in red wine, a study published in the Journal of Agricultural and Food Chemistry, shows the beneficial effects of Cava, due to its content in phenolic compounds.

This is the first study to demonstrate the beneficial effects of sparkling wines produced in accordance with the traditional method of aging in bottle. This work is a collaborative effort between the University of Barcelona and the University of California in Davis.

This study shows the beneficial effect of Cava in inhibiting the oxidation of low-density lipoproteins (LDI) in vitro.

cava vilamajo

The study has been carried out on 47 samples of Cava from Penedès. Curiously, the cavas produced with the coupage of the three traditional varieties: Macabeo, Xarel.lo and Parellada have an increased ability of inhibition of the oxidation of LDL. In contrast, there are no differences in the ability of inhibition in Cavas from different vintages.

The majority phenolic compounds in Cava are the cinamics acid derivatives, especially Caffeic acid, which is one of the main responsible for the beneficial effect of Cava, without forgetting that in the Cava many other phenolic compounds also show activity anti-oxidant and/or synergistic, which enhances the anti-oxidant effect.

Rosa M. Lamuela-Raventós, M. Teresa Satué-Gracia, Cristina Andres Lacueva, Department of Nutrition and Food, Faculty of Pharmacy, University of Barcelona, and Edwin N. Frankel, Department of Food Science and Technology University of California, Davis, California. J. Agric. Food Chemistry 1999rn 47, 2198-2202. Spanish Sparkling Wines (Cavas) Ace Inhibitors of in Vitro Human Low-Density Lipoprotein Oxidation.

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