with Pere Ventura Gran Vintage, the only sparkling wine of the tasting

Pere Ventura Gran Vintage Paraje Calificado Can Bas was the sparkling wine chosen to be at the “Taste of the Podium” organized by Guía Peñín as part of the celebration of the New York Selection Hall, this year in its XIII edition.

The Taste of the Podium is an event reserved exclusively for those Spanish wines that have been evaluated and qualified with 95 points or more in the Peñín Guide. This is the case of Pere Ventura Gran Vintage Paraje Calificado Can Bas, which in addition to obtaining 95 points, is one of the few sparkling wines certified as Cava de Paraje Calificado, the highest recognition awarded by the DO Cava.

Pere Ventura Gran Vintage shared the limelight with some of the best wines from well-known wineries such as Marqués de Riscal, Teso la Monja or Abadía Retuerta. The tasting was conducted by the renowned sommelier AJ. Ojeda Pons, former beverage director of the Little Spain Market owned by chef José Andrés, and responsible for the wine list of some of the most important restaurants in New York.

Pere Ventura Gran Vintage is a cava that has received exceptional awards and qualifications both nationally and internationally. Not surprisingly, this cava has been recognized by the Seattle Masters of Wine Institute as “A very good example of a balanced, fresh, complex sparkling wine ”.“This Cava was a real favourite among all the sparkling wines we tasted”.

Pere Ventura Gran Vintage Paraje Calificado Can Bas is a cava that tells of the place it comes from, a small area of vineyards qualified after their special soil conditions and a micro climate that sets them apart from the rest of the vines grown around them. Pere Ventura Gran Vintage  represents the Paraje of  Can Bas: the identity of this cava comes from its origin, the series of variables (climate, geology, soil and biome) that determine the expression of the grapes and yield a unique must that is the reflection and interpretation of that vintage. The uniqueness of the terroir, together with quality criteria of its production and ageing, create a cava with distinctive characteristics. It also draws value added and identity from its history and the age of the soil.

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