Juvé & Camps has a prominent role in Madrid Fusión, the first Global Gastronomy Congress that is hold in Madrid, from 28th to 30th in IFEMA’s Pavilion number 14. Within this mega-event, The Wine Edition has been held, in which Meritxell Juvé -Juvé & Camps’ CEO-, Toni Cantos -winery director of oenology- and Félix Bonilla -brand sommelier-, have shown the keys that have allowed the wineries (focused on the cultivation of premium red, rosé, white and sparkling wines; which works with the D.O.Penedès and Ribera del Duero) to reach their centenary.
In the live tasting, under the name of “A journey through 100 years of history of Juvé & Camps”, has been shown, through different Juvé & Camps proposals, the extensive trajectory and adaptability of a winery that in 1921 produced its first cava. Joan Juvé, together with his wife Teresa Camps, made it a reality in the underground facilities of the family’s manor house located in Sant Sadurní d’Anoia.
Thanks to organic viticulture processes and a philosophy based on scrupulous respect for the natural cycles of the ground, Juvé & Camps has reached its 100th anniversary in very good health. Under this premise, the management of the cellars decided on a project to reconvert the vineyards towards ecological viticulture. Thus, since 2010 work began on crops to obtain grapes of higher quality, potential and maximum expression of the soils that exist in the three family estates (271 hectares that are shared by Propietat d’Espiells, Mediona and La Cuscona). After five years of intense work to achieve organic viticulture, the first 100% organic harvest is achieved, a milestone for Juvé & Camps.
Juvé & Camps cavas, as well as the two wine brands (Propietat d’Espiells, D.O. Penedès and Pagos de Anguix, D.O. Ribera del Duero), show the unmistakable personality of their terroirs.
The presentation by Juvé & Camps, which has been a full house, has been part of Madrid Fusión 2022, which, with an ambitious creative and innovative approach, brings together 300 professionals for three days, commemorating the twentieth edition of this haute cuisine international congress.
