Since 1887, Cavas Hill has been producing one of the most famous Catalonian specialities in Spanish Moja, Alt Penedès. Elegant Cava. Following an ancient tradition, only Spanish grape varieties such as Xarel.lo, Macabeo and Parellada as well as Grenache and Mouvèdre are used. Using the classic bottle fermentation method, the products mature on yeast for at least nine months in the cellars of Cavas Hill. This is the only way to make them into a gently sparkling, genuine Cava. The fruity-fresh taste and the plain design of the traditional brand impress. Now just as much as back then. Cavas Hill is predominantly available on the Spanish market – and also in the Henkell-Shop in Wiesbaden.
Cava may only be produced in approved locations. This includes the well-known wine-growing area Penedès, which is characterized by its perfect climate, calcareous soils and sufficient rainfall. The most expensive method of producing sparkling wine is bottle fermentation. Of course, Freixenet Cava is made exclusively according to this traditional method. Find out what steps are needed to create the highest quality cava.