Avinyó Cava has long operated by its own standards, making wine at a level far above the expectations of the industrial Cava machine. The Esteve-Via family occupies a crucial confluence of characteristics, shared by many truly great producers—a spirit of innovation combined with respect for tradition. An undercurrent of constant self-improvement and a relentless drive for quality are the defining factors that set Avinyó Cava apart.

In 2022, Avinyó earned the designation of Elaborador Integral, a new certification signifying that Avinyó not only grows all of their own grapes organically, but also vinifies all of their wine, similar to Récoltant-Manipulant in Champagne. Only 14 producers are Elaboradores Integrales, held to strict rules established by the Regulatory Board of the D.O. Cava. This is a status which Avinyó did not have to attain, of course; they had long been working this way. Likewise, before the D.O. updated its regulations with a mandate to increase quality and perception, Avinyó was seeking quality at every turn on their own volition. All of their Cava has long been vintage-dated, made from old vineyards of organically-farmed indigenous grapes, and bottle-aged for at least 18 months (and generally, much more). Avinyó’s dedication to quality is self-motivated—their own lofty standards guide their winemaking, not top-down dictates. 

The winery is located in the Catalan countryside, in the remote village of Avinyonet del Penedès, where the Esteve family can trace their history back to 1597 in the very same farmhouse, named Can Fontanals. This traditional dwelling shares its name to the surrounding estate vineyards, which in turn provide the grapes for this ambitious cuvée. 2020 represents the first vintage of Avinyó’s organic, single-site ‘Can Fontanals’ método tradicional (méthode traditionelle) cava, a special and uniquely pure representation of the family’s most treasured vineyards. Crisp and clean, with green stone fruit, sweet cream, and juicy citrus, it is a ready partner for fried seafood, ceviche, and summer vegetables. For a non-dosage wine, ‘Can Fontanals’ features tremendously satisfying body and weight, evidence of the family’s winemaking chops and vineyard quality. The label depicts actual traditional Catalan tiles hand-painted by celebrated artisan and family matriarch, Fina Via, specifically created to commemorate this release. 

‘Can Fontanals’ is emblematic of everything that is essential to Avinyó. The estate is one of the most welcoming, creative, and genuine places one could ever enter into, and this wine evokes that same sense. Like Avinyó’s lauded ‘La Ticota’ Cava Gran Reserva, it represents a leap in cava quality, precision, and vineyard site transmission. Like all things Avinyó, De Maison’s longest partner, this bottle is the result of work, time, passion, and integrity—now all you have to do is open and enjoy with friends.

Vinification – After a night-time harvest to avoid oxidation and for optimal temperature, the grapes are pressed very gently in a pneumatic press. The base wine is fermented in temperature-controlled stainless steel between 14°C and 16°C. After cold stabilization, the wine begins its secondary fermentation in bottle in late January, and is then aged a minimum of 48 months on the lees before being hand-disgorged on demand.

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