Camps d'Estels

Cava: the alchemy of light and dark

Vinergia Cava Camps d'Estels

Camps d'Estels. Cavas for all seasons

These Cavas are from a single estate in the Penedès. The Penedès is in north-eastern Spain, close to Barcelona and squeezed geographically between the limestone hills of the coast and higher hills inland which lead to the Spanish plain. The name ‘Camps d’Estels’ means the Fields of Stars in the Catalan language; to make Cava, we need the sunshine to grow and ripen the grapes, but also a year of darkness, to do the second fermentation and ageing in bottle.

A short introduction video about Camps d'Estels, coming soon! In the mean time...

Camps d'Estels, the Place

The Penedès, on the north-eastern coast of Spain and close to the city of Barcelona was once under the sea and the area is full of limestone and fossils. But also one finds soils reminiscent of sandy beaches, dunes and river deltas and the grapes for Camps d’Estels are grown on one of these, a fine sandy soil which gives superb acidity. 

H Camps d'Estels vineyard

Camps d'Estels, fine Cavas for all seasons

The Penedès is squeezed geographically between the limestone hills of the coast and higher hills inland which lead to the Spanish plain. This single estate is at the western end of the Penedès, where it slopes gently towards the coast. The name, the label

 

THE VINEYARD

A single estate with the three traditional grape varieties. 47 hectares in the lower Penedès on a sandy, ancient river delta soil

WINE-MAKING

Good base wines require modern wine-making techniques in small tanks, followed by ageing in a curious repurposed railway tunnel.

Camps d'Estels, the Wines

All the range of Campos de Luz. If you want more info, please send us a email to vinergia@vinergia.com

Camps d'Estels Rosé


Made from 100% Pinot Noir all estate grown
Aged for 15 months, dosage of 9 g/l

Camps d'Estels Brut

Made from a blend of Xarel·lo and Macabeo, with 10% of Parellada, aged for 15 months and 9g/l of dosage

Camps d'Estels Brut Nature

All the freshness of the fruit, with no added sugar: 15 months of ageing for a blend of Macabeo, Xarel·lo and Parellada

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