Cavas Hill

"Ennoble" is the term used by experts to describe the traditional action of adding different varieties of grape to a vineyard’s stock. It was this that, in the nineteenth centuries, saved our vines from the phylloxera plague and gave rise to the current richness of the vineyards of the Penedès. The term acquires special meaning at Cavas Hill. Its beginnings date back to the seventeenth century when an English immigrant named Joseph Hill began ...

The Cava production area covers 160 towns and villages located in a number of Spain’s Autonomous Communities. The majority of these towns and villages are to be found in Catalonia’s wine-growing area. More specifically, the Penedès district, some 40 km to the south of Barcelona, is home to 95% of the total production of cava.

The white grape varieties traditionally employed in the production of cava are Macabeo, Xarel.lo and Parellada,...

Harvesting begins at the end of August and continues until the middle of October. In chronological order, the grape varieties are received as follows: Chardonnay, Macabeo, Xarel.lo and Parellada. The grapes are rapidly transported to our facilities where their acidity, pH, sugar content and state of health are analysed.

After the grapes have passed though a range of quality controls, they move on to the pressing process. The first pressing ...

At Cavas Hill, we possess a lab equipped with some of the latest technological advances in analytical, testing and research devices, for both the product (at all production stages) and the raw material used for presenting our wines and cavas.

Monitoring of quality and the traceability of end products is carried out at all times by a the company’s team of oenologists and cellar masters to ensure that our wines and cavas continue to enjoy the...