The modern Cava Gramona project takes great pride in their environmental efforts and their relentless drive towards high quality production. The vineyards are farmed organically (certified as of 2011) and now also biodynamically with the help of donkeys, cows, sheep (who graze on the grass, keeping it in check) and chickens.
The Cavas are like nothing else we have tasted. Complexity is achieved through prolonged ageing on lees and this is the primary goal at Gramona. The majority of the Cavas are Gran Reservas with a minimum of 30 months on lees but mostexceed this by a considerable amount. To illustrate how different an approach this is - only 2% of all Cava made in Spain is Gran Reserva. Uniquely for Cava, most of the Gramona sparklers are made as Brut Nature with very little (less than 3g/l) or no dosage added. Any dosage that is used comes in the form of a fortified wine aged in a 120 year solera. This is quite unique and reflects the long tradition of this producer.