All work in his 5ha of vineyards is done by hand. High vine density of nearly 3000 vines per hectare, on average more than 30 years old. Soils are a mix of limestone, sand and clay. Only free run juice is used.

The wines all spend at least 2 years on lees and some for up to 10 years. All of the wines have disgorgement dates listed on the back labels. The quality and transparency of these sparkling wines inevitably brings up Champagne– but Pere is not attempting to make Champagne. He is making Cava with a level of dedication and craftsmanship that is usually associated with the world’s greatest sparkling wine. The results are inspiring.

~5000 bottles produced (for comparison, Freixenet produces nearly 200 million bottles a year).