Understanding cava vocabulary helps us gain a better understanding of this process and identify the operations, elements and phenomena involved in its production. Below, we review six essential terms in the order in which they appear throughout the process.

1. Blending: combining the base wines

Blending is the combination of different base wines to define the profile of the cava to be produced. It may include wines made from different grape varieties, vineyards or vintages, depending on the winery’s winemaking approach and the style it aims to achieve.

In cavas made from traditional grape varieties such as Macabeo, Xarel·lo and Parellada, each wine can contribute different nuances of acidity, structure and aromatic expression. The proportion of each wine is determined by seeking balance and harmony in the final blend.

Blending is therefore one of the key decisions that define the identity of the cava before the second fermentation begins.

2. Traditional method: the second fermentation inside the bottle

The traditional method is the production process used to make cava in which the second alcoholic fermentation takes place inside the same bottle in which the wine will be sold.

Once the base wine has been prepared, tirage liqueur is added. This is a mixture containing sugar and yeast. The bottle is then sealed and a new fermentation begins. The yeast converts the sugar into alcohol and carbon dioxide, which remains trapped inside the bottle and produces the characteristic bubbles of cava.

After this fermentation, the bottles remain in the cellar to age for a period that varies according to the style of cava. During this stage, many of the nuances that enrich the wine’s profile develop.

3. Yeast: the key players in fermentation and ageing

Yeast consists of microorganisms that convert sugars into alcohol and carbon dioxide during alcoholic fermentation. In cava production, yeast plays a role in the second fermentation inside the bottle and is also important during the subsequent ageing process.

Once fermentation is complete, the yeast settles inside the bottle. Over time, it undergoes a process known as autolysis, during which it releases compounds that can contribute to the texture, structure and aromatic complexity of the cava.

This process can encourage the development of notes of pastry, toasted bread and dried fruit, particularly in cavas that undergo extended ageing.

4 Rima: Resting During Ageing

Rima refers to the arrangement of bottles in a horizontal position during ageing. At this stage, the cava remains in contact with the yeast that has settled at the bottom of the bottle after the second fermentation.

The ageing period allows the wine to evolve and develop new aromatic and flavour characteristics. The length of this period depends on the category of cava and the style the winery aims to achieve.

Rima is one of the most characteristic sights in cava cellars: rows of bottles resting under controlled conditions while the wine develops greater complexity.

When the ageing process reaches the desired stage, the bottles move on to the remuage (riddling) stage, in which the sediment is gradually concentrated in the neck of the bottle to facilitate its

5.Disgorgement and Wire Cage: Removing the Sediment and Securing the Cork

Disgorgement is the process by which the yeast sediment that has accumulated in the neck of the bottle after riddling is removed.

In the usual procedure, the neck of the bottle is cooled to freeze the sediment. When the bottle is opened, the internal pressure expels the plug of ice containing the sediment, allowing it to be removed with minimal loss of cava.

After disgorgement, dosage liqueur may be added to adjust the final sweetness level according to the style of the product. The bottle is then sealed with its definitive cork.

To secure the closure, a wire cage is used. This metal device holds the cork in place at the neck of the bottle and prevents the internal pressure from accidentally forcing it out.

The wire cage is therefore essential for the safety and preservation of cava until it is ready to be served.

6.From Base Wine to the Finished Bottle

Blending, the traditional method, yeast activity, ageing on the lees in rima, disgorgement and the wire cage are all part of the essential vocabulary needed to understand how cava is produced.

Each term describes a specific operation, a biological process or a particular component that contributes to shaping the final product. Understanding their meaning allows us to better appreciate the work carried out in the winery and understand why cava production requires precision, experience and time.

L'entrada Six terms for understanding how Cava is made ha aparegut primer a Castell d'Or.

The Vinari Awards gala was held at the Vilafranca del Penedès Auditorium, bringing together professionals, producers and representatives from the Catalan wine sector to celebrate the quality of the region’s wines and sparkling wines. Hosted by Mag Lari, the ceremony revealed the major awards of this year’s edition and celebrated the work and commitment of the entire sector.

The Vinari Awards have become one of the leading competitions for Catalan wine, helping to showcase the quality, diversity and character of wines and sparkling wines produced in Catalonia. The medals awarded at the competition therefore represent an important endorsement of the work behind each wine.

Two awards highlighting a commitment to quality and organic production

The Gold Medal awarded to Cossetània Reserva Brut Orgànic 2023 recognises the quality of an organically certified sparkling wine, while the Silver Medal awarded to Castell d’Or Cava Brut Nature Gran Reserva Orgànic 2022 highlights a longer-aged expression, also reflecting Castell d’Or’s commitment to organic products.

These two awards are particularly significant because they recognise two wines with different profiles and ageing periods, demonstrating Castell d’Or’s ability to produce high-quality sparkling wines in different styles and for different occasions.

For Castell d’Or, these two medals recognise the joint efforts of its winegrowers, wineries and winemaking teams, while reinforcing the cooperative’s commitment to quality, sustainable viticulture and a strong connection to the territory.

L'entrada Cossetània Reserva Brut Orgànic, awarded Gold at the Vinari Awards ha aparegut primer a Castell d'Or.

Because Cava is much more than a drink to start a meal. Its freshness, acidity, and bubbles make it a highly versatile wine, capable of pairing with everything from casual, everyday dishes to more gastronomic creations. That is precisely why it is such a great ally for those Friday night dinners when we want to enjoy the food, the conversation, and good company.

Below, we suggest 4 pairing ideas to find the perfect combination and enjoy a Friday with Cava.

Pizza and Cava? Why not!

Pizza and Cava? Absolutely.

Although it may seem like an unusual combination, Cava works particularly well with a good pizza. Its freshness helps balance the intensity of the cheese and the richness of ingredients such as cured meats, while the bubbles refresh the palate and invite you to take another bite.

So, when planning a pizza night, we can opt for a young, fresh, quality Cava, with enough vibrancy to complement the dish without masking its flavours. It is a simple way to turn a casual dinner into something a little more special.

The plan: pizza in the middle of the table, glasses filled, and starting the weekend without complications.

Sushi and Cava? A combination full of freshness

Sushi is delicate, fresh, and full of subtle nuances, and these very qualities make Cava a great companion at the table.

In this case, a Brut Nature or Extra Brut Cava, dry and fresh, can pair beautifully with fish and seafood without interfering with their flavours. At the same time, the bubbles add a refreshing sensation and help cleanse the palate between bites, allowing every piece to be enjoyed with the same intensity.

It is therefore an ideal combination for a light and elegant dinner, whether we enjoy sushi at home or share it on a special occasion.

The plan: sushi to share, a well-chilled bottle, and a relaxed evening to savour every bite.

Tapas and Cava? The perfect pairing to share

Olives, croquettes, anchovies, ham, cheeses, patatas bravas… When there are tapas on the table, many different flavours, textures, and intensities come together. And this is precisely where the versatility of Cava becomes most apparent.

A Brut Cava is a very versatile choice for this type of dinner. Its freshness and bubbles contrast with richer, saltier, or more intense dishes and help refresh the palate from one tapa to the next.

What’s more, the informal nature of tapas fits perfectly with the spirit of a Friday night: dishes in the middle of the table, everyone picking a little of this and a little of that, and a glass of Cava in hand as the conversation goes on.

The plan: a few tapas in the middle of the table, a bottle of Cava, and good company.

Cheese and Cava? Why not make the evening last a little longer?

A good cheese board is one of those simple options that can transform a Friday at home into a special dinner. There is no need to overcomplicate things: a selection of cheeses, some nuts, fresh fruit, and a good bottle of Cava can be enough to create a moment to enjoy at a leisurely pace.

In this case, the pairing can be adapted to the type of cheese. With creamy and mild cheeses, a young, fresh, dry Cava provides contrast and lightness. On the other hand, when choosing more intense cheeses with greater character, we can look for a Cava with more ageing and complexity, capable of matching their intensity.

The result is a perfect combination for those evenings when there is no rush and all we want is to enjoy the conversation, the food, and a good glass of wine.

The plan: cheese, nuts, fruit, and a glass of Cava to keep the conversation going.

And which Cava should we choose for each occasion?

When choosing a Cava, the most important thing is to find one that best suits what we have on the plate and the moment we want to create. There is no single possible combination: the type of dish, the ingredients, and even our personal tastes can make a difference.

• For pizza or tapas, a young, fresh, quality Cava can provide the perfect counterpoint and refresh the palate between bites.
• For sushi, on the other hand, a Brut Nature or Extra Brut, dry and elegant, can better respect the delicacy of the ingredients and provide freshness without overpowering them.
• And if the star of the show is a good cheese board, a Brut Cava or a Cava with more ageing allows us to play with contrast and complexity, creating a deeper, more gastronomic pairing.
• In the end, though, the secret is simple: choose a good Cava, serve it at the right temperature, and share it with the people we enjoy most.

Because this Friday night, there is no need for an excuse. All you need is a good table, a glass of Cava, and the desire to enjoy the moment.

L'entrada Pairing Cava: ideas for a Friday night dinner with pizza, sushi or tapas ha aparegut primer a Castell d'Or.

Castell d’Or wanted to support Tarragona’s hospitality industry at this major event for the sector and sponsor the Award for the Best Wine Lists featuring the eight Designations of Origin in the province.

Castell d’Or is becoming an active part of an initiative that highlights establishments committed to the diversity and quality of the region’s wine production and that help promote local wines through their wine lists.

Castell d’Or, supporting local restaurants and wines

Now in its second edition, the competition aimed to recognise establishments that work to showcase the richness and diversity of the region’s wine production. This commitment directly reflects Castell d’Or’s philosophy: to highlight the value of wine, the region and the work of all the people behind every bottle. The award was presented by Jordi Amell, CEO of the group, together with Rosa Maria Blanch, President of the Tarragona DO, who also sought to promote the quality of the region’s wines.

In the Terra de les 8 DO wine-list competition, in the category for an average spend of up to €40, the first prize went to La Sardineta de Tarragona, with the second prize going to Òxid de Torredembarra. In the category for an average spend of over €40, the winner was La Xarxa de Tarragona, followed by Miramar restaurant in Cambrils.

The evening featured an acoustic performance by Vall-based group Figa Flawas, one of the standout names on today’s music scene. With more than 460 guests and broad representation from the business, institutional and gastronomy sectors, the 49th AEHT Annual Dinner once again highlighted the region’s talent and the strength of an industry that came together to celebrate achievements, recognise talent and strengthen the ties that unite the hospitality sector across Camp de Tarragona and Terres de l’Ebre.

L'entrada Castell d’Or, supporting the hospitality industry at the 49th AEHT Annual Dinner ha aparegut primer a Castell d'Or.

A Cava Castell d’Or, creiem que no cal esperar una gran celebració per gaudir d’un bon cava. Amb uns senzills consells, qualsevol moment es pot convertir en una bona ocasió per brindar.

A quina temperatura s’ha de servir el cava?

La temperatura del cava és un dels factors més importants a l’hora de servir-lo.

Com a orientació general, el cava s’ha de servir ben fresc, aproximadament entre 6 i 8 °C. A aquesta temperatura, pot expressar millor la seva frescor i permetre que les seves aromes es percebin de manera equilibrada.

Si el cava està massa calent, l’alcohol pot destacar més i perdre part de la seva sensació de frescor. Si està excessivament fred, en canvi, les aromes poden quedar més tancades.

Com refredar correctament una ampolla de cava?

La manera més pràctica és posar l’ampolla a la nevera amb prou antelació. També pots utilitzar una glaçonera amb gel i aigua per mantenir-la fresca durant l’àpat.

Un cop assolida la temperatura adequada, és recomanable evitar canvis bruscos de temperatura.

Quina és la millor copa per servir el cava?

La copa de cava també té un paper important.

Tradicionalment, el cava s’ha servit en copes flauta, però les copes de tipus tulipa són una molt bona opció perquè permeten conservar el carbònic i, alhora, concentrar les aromes.

Sigui quina sigui la copa que triïs, procura que estigui neta i ben esbandida. Les restes de sabó poden alterar les aromes i la percepció del cava.

Quant cava s’ha de posar a la copa?

No cal omplir la copa fins dalt. Deixar-hi espai permet que el cava desenvolupi millor les seves aromes.

Aboca’l lentament i, si l’escuma puja massa, espera uns segons abans d’acabar d’omplir la copa.

Com obrir una ampolla de cava correctament?

Obrir una ampolla de cava requereix sobretot calma i seguretat.

Segueix aquests passos:

1. Retira el paper d’alumini que cobreix el tap.
2. Mantén sempre una mà sobre el tap.
3. Afluixa el morrió metàl·lic sense deixar de subjectar l’ampolla.
4. Inclina lleugerament l’ampolla, mantenint-la allunyada de persones i objectes.
5. Subjecta el tap amb fermesa i gira l’ampolla, no el tap.
6. Allibera el tap lentament i de manera controlada.

L’objectiu és aconseguir una obertura suau i segura. Un discret “psss” és més que suficient.

Com servir el cava sense perdre les bombolles?

Una vegada oberta l’ampolla, és important servir el cava amb cura per preservar-ne el carbònic.

Inclina lleugerament la copa i aboca el cava a poc a poc, deixant que l’escuma baixi abans d’acabar d’omplir-la. D’aquesta manera evitaràs vessaments i conservaràs millor les bombolles.

Si l’ampolla es manté fresca durant el servei, el cava podrà conservar millor les seves característiques.

Com conservar el cava un cop obert?

Si no acabes l’ampolla, utilitza un tap específic per a vins escumosos i conserva-la a la nevera.

El tap ajudarà a preservar millor el carbònic, però, un cop oberta, és recomanable consumir l’ampolla al més aviat possible per gaudir-ne en les millors condicions.

Cava Castell d’Or: una ampolla per a cada ocasió

Des d’un aperitiu informal fins a un àpat especial, el cava ofereix moltes possibilitats.

A Cava Castell d’Or trobaràs diferents varietats i estils per descobrir i gaudir del cava en diferents moments. Només cal escollir el que millor s’adapti a l’ocasió, servir-lo a la temperatura adequada i deixar que les bombolles facin la resta.

El més important: gaudir del cava

Servir el cava correctament no ha de ser complicat. Una bona temperatura, una copa adequada, una obertura segura i un servei acurat són suficients per gaudir-ne plenament.

I, sobretot, no cal esperar una data assenyalada.

Qualsevol moment pot ser una bona ocasió per obrir una ampolla de Cava Castell d’Or i brindar.

L'entrada Com servir el cava correctament: temperatura, copa i consells per gaudir-lo al màxim ha aparegut primer a Castell d'Or.

Among the most representative are Xarel·lo, Macabeo, Parellada, Garnacha Blanca, Garnacha Negra, Trepat, Cariñena, Sumoll, Malvasia de Sitges and Picapoll.

In this article, we take a closer look at some of the main Catalan grape varieties, their characteristics and the wines they can produce.

1. Xarel·lo: one of Catalonia’s leading white grape varieties

If there is one grape variety that deserves a prominent place when talking about Catalan grapes, it is Xarel·lo.

Originally from and particularly associated with Penedès, this white grape is one of the most emblematic varieties used in Cava. It can produce wines with personality, structure and a strong ability to express the characteristics of the territory.

What does Xarel·lo taste like?

Depending on the area, climate and winemaking process, it can offer:

• Citrus notes.
• White fruit.
• Herbal nuances.
• Mineral sensations.
• Freshness.
• Structure and persistence.

It is a versatile variety that can be used both in still wines and in the production of sparkling wines.

2. Macabeo: freshness, fruit and elegance

Macabeo, also known as Viura in other Spanish wine regions, is another of Catalonia’s leading white grape varieties.

It plays an important role in Cava production and forms part of the traditional trio of Macabeo, Xarel·lo and Parellada.

Macabeo wines generally stand out for their freshness, floral and fruity aromas and balance.

Characteristics of the Macabeo grape

Its main characteristics include:

• Freshness.
• Floral aromas.
• White fruit.
• Balance.
• Elegance.
• Good acidity.

It is a highly versatile variety, suitable for both still wines and sparkling wines.

3. Parellada: delicacy and fruity aromas

Parellada completes the classic trio of white grape varieties associated with Cava, together with Macabeo and Xarel·lo.

It is particularly interesting when the aim is to bring delicacy, freshness and elegance to a wine.

What are the characteristics of Parellada?

Its main characteristics include:

• Floral aromas.
• White fruit.
• Freshness.
• Lightness.
• Elegance.
• Good aromatic expression.

It can also be made as a single-variety wine, allowing its characteristics to be appreciated more directly.

4. Garnacha Blanca: intensity and Mediterranean character

Garnacha Blanca is one of the leading white grape varieties found in Catalonia and is particularly associated with areas such as Terra Alta.

It is a Mediterranean variety capable of producing aromatic, full-bodied wines with an interesting combination of fruit, freshness and structure.

Depending on the winemaking process, it can offer aromas of:

• Ripe white fruit.
• Citrus.
• Mediterranean herbs.
• Flowers.
• Nuts.

Garnacha Blanca can produce wines with greater volume and an unctuous mouthfeel than some lighter white varieties.

5. Garnacha Negra: an essential Mediterranean grape variety

Garnacha Negra is one of the most widely planted and recognisable red grape varieties in the Mediterranean.

In Catalonia, it has an important presence in several wine-producing areas and can produce very different wines depending on the climate, soils and winemaking techniques.

In general, Garnacha Negra wines can display:

• Red and black fruit.
• Spicy notes.
• Warm sensations.
• Good structure.
• Ripe tannins.
• A distinctive Mediterranean character.

It is an especially interesting variety for those who want to discover the personality of Catalan red wines.

6. Trepat: the red grape variety of Conca de Barberà

When talking about Catalan grape varieties, we cannot overlook Trepat.

This red grape has a particularly close relationship with Conca de Barberà, where it is used to produce distinctive red and rosé wines.

Trepat can produce wines with a fresh, aromatic profile and a lighter character than many other Mediterranean red wines.

What are the characteristics of Trepat?

It can offer:

• Red berries.
• Floral notes.
• Freshness.
• Lightness.
• Elegance.
• Soft tannins.

Its versatility means it can be found in different wine styles.

7. Cariñena or Samsó: tradition in Catalan red wines

Cariñena, also known in Catalonia as Samsó, is another traditional red grape variety.

It can contribute:

• Structure.
• Intensity.
• Colour.
• Acidity.
• Black fruit notes.
• Spicy nuances.

Traditionally, it has been used both on its own and in blends with other Mediterranean varieties.

8. Sumoll: a Catalan variety worth discovering

Sumoll is a traditional Catalan grape variety that has regained interest in recent years.

It forms part of Catalonia’s viticultural heritage and can be used to produce red and rosé wines, as well as white wines from its white grape mutation.

Its wines can stand out for their:

• Freshness.
• Acidity.
• Fruity profile.
• Character.
• Personality.

It is particularly interesting for those who want to discover lesser-known varieties and explore Catalonia’s viticultural heritage.

9. Malvasia de Sitges: history and personality

Malvasia de Sitges is a traditional Catalan white grape variety particularly associated with Penedès and the area around Sitges.

It is an aromatic grape that can produce wines with personality and a distinctive expression.

Its characteristics can include:

• Floral aromas.
• Ripe fruit.
• Mediterranean notes.
• Aromatic intensity.
• Personality.

It is one of the varieties that helps illustrate the diversity of Catalan wine.

10. Picapoll: a variety that forms part of Catalonia’s viticultural heritage

Picapoll is another traditional variety worth discovering when exploring the grapes of Catalonia.

It is particularly well known in its white form and can produce fresh and aromatic wines.

It is a good example of the diversity that exists beyond the best-known varieties and of the importance of preserving and recovering Catalonia’s viticultural heritage.

The three grape varieties at the heart of Cava

Although Catalonia is home to many grape varieties, there are three names that are fundamental to understanding Cava:

Macabeo + Xarel·lo + Parellada

Each contributes different characteristics to the traditional blend:

Macabeo: freshness, fruit and floral aromas.

Xarel·lo: structure, personality and body.

Parellada: delicacy, elegance and fruity notes.

The combination of these three varieties is one of the defining characteristics of Cava and an excellent way to discover how different grapes can complement one another in the same wine.

The importance of terroir in Catalan grape varieties

The same grape variety does not necessarily produce the same wine in every location.

Climate, altitude, soil type, vineyard orientation, harvest timing and winemaking techniques all influence the final result.

That is why getting to know a Catalan grape variety also means getting to know the territory where it is grown.

Penedès, Conca de Barberà, Terra Alta, Tarragona and other Catalan wine-producing areas each have their own characteristics, which are reflected in their wines.

This diversity is precisely one of the great attractions of Catalan wine: behind every variety there is a landscape, a tradition and a different way of interpreting the territory.

Other Catalan grape varieties worth discovering

In addition to the varieties highlighted above, Catalonia’s viticultural heritage includes other varieties of great interest, such as Garnacha Peluda, Monastrell, Picapoll Negre, Garnacha Roja and different varieties of Muscat.

All of them contribute to the diversity of Catalan wines and reflect the wide range of landscapes, traditions and wine styles found throughout Catalonia.

Discover Catalan grape varieties with Castell d’Or

One of the best ways to discover Catalan grape varieties is to taste them.

The Castell d’Or wine range allows wine lovers to explore different territories and representative Catalan varieties, from Xarel·lo and Macabeo to Parellada, Garnacha Blanca, Garnacha Negra and Trepat. (castelldor.com)

This diversity also reflects the origins of Castell d’Or, a wine project made up of Catalan cooperatives and closely connected to local growers and the land.

Its wines and Cavas feature varieties that form part of Catalonia’s winemaking tradition, allowing wine lovers to discover different landscapes and designations of origin, one glass at a time.

From a white wine made with an indigenous variety to a Cava based on the traditional blend of Macabeo, Xarel·lo and Parellada, each bottle is an opportunity to discover a little more about the richness of Catalonia’s vineyards.

Because discovering wine begins with discovering the grape, but also the territory behind it.

L'entrada The main catalan grape varieties you shoul know ha aparegut primer a Castell d'Or.

With the collaboration of CEVIPE and Castell d’Or, the concert brought together more than 400 people at the Solivella Winery, in an evening celebrating music, culture and the region’s wine heritage.

On Sunday, 16 August, the Solivella Winery hosted Llach 76, a musical project that celebrates the legacy of Lluís Llach and brings some of his most iconic songs back to the stage. The performance offered the audience an evening of emotion and collective memory in a unique setting, surrounded by vineyards, wine and cooperative tradition.

At Castell d’Or, we are proud to have contributed to making this cultural initiative possible and to reaffirm our commitment to culture, music and our local community. We believe in the value of joining forces, cooperating and contributing to society by supporting initiatives that create spaces for people to come together, bring culture closer to the public and enrich the life of our community. Llach 76 is a great example of how music, culture, our region and the cooperative spirit can come together, showing how, by working together, we can continue to support projects that create value for society.

Nits a la Fresca began on 25 July with Anna Roig and Carles Belda and continued with performances by Els Catarres, Àuria Franch and Reggae per Xics, culminating in this final event on 16 August.

L'entrada CEVIPE and Castell d’Or support the tribute concert to Lluís Llach ha aparegut primer a Castell d'Or.

With a programme bringing together international legends, leading artists from today’s music scene and performances for audiences of all ages, the festival offered a unique experience in which music, gastronomy and the local area took centre stage. The excellent organisation and wonderful atmosphere throughout the event contributed to the success of this year’s edition, filling Cambrils with energy, culture and memorable moments.

The organisers of FIM Cambrils 2026, the company RGB, have given a very positive assessment of this year’s edition, both in terms of how the festival unfolded and the response from the public, as well as the consolidation of the model developed over recent years. The festival completed all 14 scheduled days of concerts, which took place normally and without any significant incidents, and achieved the expected attendance figures, with 20,000 spectators across the programme.

Singer Ana Torroja brought 14 days of music to a close with her show Se ha acabado el show, during which, over almost two hours, she combined songs from her time as the lead vocalist of Mecano —Cruz de navajas, Hijo de la Luna, Mujer contra mujer…— with tracks from her new album, looking back at the past while also setting her sights on her musical future as an established artist. Once the planned set had come to an end, she sang requests from the audience a cappella, finishing with Me cuesta tanto olvidarte and winning over the more than 1,600 fans who had gathered at Parc del Pinaret.

Once again this year, Castell d’Or had the privilege of being part of the event as an official sponsor, sharing its wines and cavas with attendees in an exceptional setting. The brand’s presence has strengthened its connection with the local area and with a way of experiencing and celebrating life that brings together quality, tradition and enjoyment.

At Castell d’Or, we would like to thank the organisers of the Cambrils International Music Festival for their outstanding work and congratulate everyone who made such a special edition possible. We take away wonderful memories of an extraordinary atmosphere and the pride of having raised a glass, once again, alongside thousands of music lovers.

L'entrada Castell d’Or toasts the success of the Cambrils International Music Festival ha aparegut primer a Castell d'Or.

The cooperatives that form part of the Castell d’Or group, together with Cevipe, are launching the earliest grape harvest in the company’s history. This year’s harvest is starting seven to nine days earlier than in a typical season due to the climatic conditions experienced over recent weeks.

Harvesting will begin on Monday at the cooperatives in La Granada and L’Arboç, followed on Tuesday by Vila-rodona and Albinyana. The specific vineyard plots where harvesting will start are still to be confirmed.

The high temperatures recorded at the beginning of summer have accelerated grape ripening, bringing the start of the harvest forward to exceptionally early dates. Despite this, expectations for the vintage are highly positive.

According to Cevipe’s Technical Director, Joan Rabadà, “the grapes are in excellent sanitary condition, with very well-balanced acidity and outstanding phenolic ripeness—ideal conditions for producing cavas with great ageing potential, elegance and character.”

Following the severe rainfall deficit recorded between 2021 and 2023, precipitation during 2024, 2025 and the first months of 2026 has restored water reserves and ensured healthy vineyard development. Although the past few months have been relatively dry and early summer has been exceptionally warm, the water accumulated during the previous seasons has enabled the vines to develop under very favourable conditions.

As for the sanitary condition of the grapes, the outlook is for a healthy, high-quality and well-balanced harvest, with optimal characteristics for producing high-quality wines and cavas.

Castell d’Or CEO Jordi Amell highlighted the dedication of the group’s winegrowers, who have continued to produce outstanding grapes despite facing increasingly demanding climatic conditions in recent years.

“Behind every bottle lies the dedication, expertise and hard work of hundreds of winegrowing families. It is essential that this effort is recognised and that the entire value chain—from growers to consumers—helps ensure the long-term sustainability of the sector. Only through a strong, balanced and territory-driven value chain can we secure the future of viticulture and continue offering products of the highest quality,” he said.

Castell d’Or was founded in 2005 through the union of several cooperative wineries located in some of Catalonia’s most renowned wine-producing regions, including Penedès, Conca de Barberà, Tarragona, and Lleida. With a winemaking heritage spanning more than a century, these wineries combined their expertise and resources across production, winemaking, bottling, and distribution of wines, cavas, and olive oils. This collaboration has enabled them to achieve the highest quality standards while strengthening the reputation of their brands, which are recognized both nationally and internationally.

L'entrada Castell d’Or launches the earliest grape harvest in its history ha aparegut primer a Castell d'Or.

Castell d’Or Group, a leading producer of high-quality wines and cavas made up of wine cooperatives from across the region, has unveiled a partial redesign of its website with the aim of enhancing the user experience, strengthening the positioning of its brands, and bringing users closer to the values that define the group, as well as its close connection to the territory and its winemaking heritage.

The redesign is part of a digital communication strategy focused on highlighting Castell d’Or’s DNA—a project built on the strength of the cooperative movement, deep roots in the territory, sustainability, quality and a passion for viticulture. Through a more visual and emotionally engaging approach, the new website offers a deeper insight into the group’s origins and philosophy while making it easier for users to discover its different brands.

Another key objective of the project has been to showcase the versatility of cava, presenting it as a wine that goes far beyond celebrations. The new website includes content designed to inspire consumers to enjoy cava on a wide range of occasions, from food pairings to cocktails, while also celebrating its traditional role in life’s most special moments.

The redesign has also made it possible to reorganise the website’s content, making it more accessible and intuitive. Among the main improvements are a more emotionally driven homepage, a refreshed visual identity for the blog and an enhanced browsing experience through a redesigned navigation menu.

In addition, dedicated brand pages have been created for each of the group’s brands to strengthen their storytelling and individual personalities. These pages showcase each brand’s unique values, origins, positioning and winemaking philosophy. This new structure provides users with a more immersive experience, reinforces each brand’s identity and improves search engine visibility through an SEO-optimised architecture.

With this redesign, Castell d’Or continues to advance its digital transformation strategy by offering a more modern, inspiring and functional platform that better reflects the group’s values while bringing its wines and cavas closer to both consumers and wine industry professionals.

L'entrada Castell d’Or revamps its website to strengthen its brand identity ha aparegut primer a Castell d'Or.

And once again, Castell d’Or will be there as an official sponsor, inviting attendees to enjoy the experience with its wines and cavas in a unique setting where music, gastronomy, and the local territory come together.

The Big Names of This Edition

The lineup for the 51st edition is packed with special moments. One of the highlights will undoubtedly be Jethro Tull, the legendary British band led by Ian Anderson, which will perform its only concert in Catalonia this summer in Cambrils.

Another standout act is Siloé, one of Spain’s most promising and fast-rising bands, which will make its only appearance in Catalonia this summer at the festival.

The sensitivity and unmistakable voice of Valeria Castro will arrive at the festival as part of her new tour, while Joan Dausà will once again connect with audiences through the songs from his latest work. The festival will also feature Ana Torroja, one of the great icons of Spanish-language pop music, who will headline one of the most eagerly anticipated nights of this edition.

In addition, the programme includes a wide variety of performances from artists such as La Ludwig Band, Lucrecia, Quartet Gerhard, Gospel Viu Choir, Emma Smith & Ignasi Terraza Trio, and La Grande Chapelle, reinforcing a rich, diverse, and cross-generational musical offering.

Enjoying the Festival with the Taste of Castell d’Or

Beyond the concerts, the Cambrils International Music Festival has become a complete experience. Castell d’Or will once again play a prominent role through its Castelldor brand, with a presence across various festival spaces and gastronomic activities.

Festival-goers will be able to accompany their evenings of music with a selection of wines and cavas produced by the group, turning every concert into an opportunity to raise a glass with local products and wines from the region’s denominations of origin.

Competitions and Surprises on Social Media

The collaboration between Castell d’Or and the Cambrils International Music Festival goes beyond sponsorship. Both organisations work together to promote the concerts and the overall festival experience through their social media channels.

During the weeks leading up to the festival, followers can take part in various competitions and giveaways to win concert tickets, as well as other prizes linked to the event. To make sure they do not miss any opportunities, fans are encouraged to follow the official Castell d’Or and Festival de Cambrils profiles, where new activities and surprises will be announced.

Summer Already Has a Soundtrack

With only a few weeks remaining before the festival begins, excitement is already building. Great artists, summer nights, gastronomy, and a vibrant atmosphere will once again make Cambrils one of Catalonia’s leading cultural meeting points.

The music is about to begin. And once again, it can be enjoyed with Castell d’Or.

L'entrada The Countdown to the Cambrils International Music Festival has begun! ha aparegut primer a Castell d'Or.

The awards received were:

• Silver Medal (93 points) for Castell d’Or Selecció Trepat (DO Conca de Barberà)
• Silver Medal (90 points) for Cossetània Organic Brut Nature
• Bronze Medal (87 points) for Castell d’Or Organic Brut
• Bronze Medal (87 points) for Cossetània Organic Brut
• Bronze Medal (86 points) for Castell d’Or Imperial Organic Brut Nature

These results highlight the quality of the products crafted by Castell d’Or Group, as well as its commitment to native grape varieties and increasingly sustainable viticulture, with a strong presence of organic wines among the award-winning references.

The Decanter World Wine Awards bring together hundreds of international experts each year, including Masters of Wine, sommeliers, and specialized journalists, who evaluate thousands of wines from around the world through a rigorous blind-tasting process. Winning a medal at this competition is considered one of the most prestigious distinctions in the wine industry.

Commenting on the results, Jordi Amell, CEO of Castell d’Or, stated: “The medals obtained at the Decanter World Wine Awards are an excellent calling card for international markets. These recognitions provide visibility and credibility to our brands and confirm that our commitment to quality, sustainability, and strong roots in our territory is the right path forward.”

Amell added: “It is especially rewarding to see that our commitment to organic wines and to such representative grape varieties as Trepat receives recognition from such a demanding international jury.”

These new accolades add to the numerous awards won by Castell d’Or in recent years, reinforcing the group’s position as one of the leading references in the Catalan wine sector.

L'entrada Two silver medals for Castell d’Or at the Decanter World Wine Awards 2026 ha aparegut primer a Castell d'Or.