Started in 1914, Jané Ventura is today owned and operated by the fourth generation - Gerard Jané. The Jané's focus is working with indigenous varietals in a sustainable way. The vineyards are located in the Baix Penedes area of the DO Penedes, influenced by the Mediterranean Sea, mineral presence, and local herbs. Gerard has a passion for both the local music culture and the picturesque landscape, both of which are portrayed in the wines and on the labels. Gerard has a holistic approach to his work, involving his love for the soil, grapes, music, sea and air, all of which combine to make these truly special wines.
- VARIETIES: 43% Xarel·lo, 37% Macabeu, 20% Parellada
- FARMING: Organic
- WINEMAKING: Fermentation at 15 oC for 2-3 months. Average bottle ageing period of 24-36 months. No dosage is added after the disgorging process. Warm disgorged, semi-manual.
- DOSAGE: Brut Nature - no dosage
- TASTING NOTES: A delicate confiture aroma of white fruits (apple, pear, plum, quince), aromatic mediterranean herbs and citrus notes (confiture of lemon peel) and a touch of peach notes.
Jané Ventura Reserva de la Musica Brut Nature Cava, Penedes, Catalonia, Spain 2019
Catalonia has a rich viticultural history that dates back to the times of the Phoenicians and Romans. The Penedès region, located between Barcelona and Tarragona, is one of the oldest wine-producing areas in Spain and the heartland of Cava production. Cava is Spain's iconic sparkling wine. Unlike Champagne, which must come from the Champagne region of France, Cava can be produced in various regions across Spain, though the majority of quality wines come from Penedès in Catalonia. Cava is produced using the traditional method (método tradicional), the same technique used in Champagne, where the second fermentation occurs in the bottle. Instead of Chardonnay, Pinot Noir, and Meunier, the primary varieties in Cava are the vibrant Macabeo, Xarel·lo, and Parellada.
The Jané family has been part of the Catalonian wine industry for over 100 years, but it wasn’t until 1985 that Benjamin Jané Ventura began expanding the vineyard land, modernizing the winery, and bottling his family’s wines. Now, in the fourth generation, enologist Gerard Jané has elevated the winery’s reputation by focusing on organic viticulture, sustainable practices, and a deep connection to old vines in high-elevation vineyards.
Reserva de la Música was first created in 1988 as a Brut Nature, meaning it is completely dry with no added sugar, or dosage. It is made only in the best vintage years and is an homage to the famous cellist Pablo Casals, who was born in Jané Ventura’s village of El Vendrell. The term Reserva on a bottle of Cava signifies that the wine has undergone a minimum of 18 months of aging on its lees (the spent yeast cells that remain after fermentation). This extended aging process contributes to the wine's complexity, adding deep, rich notes of almond, brioche, with a creamy mousse. On the nose, it offers generous aromas of green apple, pear, aromatic herbs, and hints of lemon cream.
This wine is an excellent match for fresh oysters, grilled shrimp, and ceviche. For a more traditional pairing, enjoy this Cava with Catalonian dishes like the simple yet iconic Pa amb Tomàquet (bread rubbed with ripe tomatoes, drizzled with olive oil, and sprinkled with salt) topped with anchovies or jamón ibérico. —Cara Patricia, August 2024
