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Mestres’ first documents as wine négociant are dated from 1312. We still have documents dated 1567 from Mestres. In 1607, we find documents as vine growers and owners showing the vineyard: “Heretat Mas Coquet”. In the 1600s, they started building the actual winery in Sant Sadurni d’Anoia, Penedes, Spain, which was finished in 1861. They are still owned by the 30th generation of the family: Mestres.
Mestres family was the first producer to register the word CAVA in 1959, aiming to inform the consumer that this was a sparkling wine aged in a cellar, using the words “wines made in cellar” (vins de cava). First ones to produce a cava “non-dosage” in 1945, Visol (translation; only wine).
They have always used the traditional grapes of their terroir, Xarel.lo, Parellada and Macabeu, all of them hand harvested on their own 74 acres of vineyards situated at 680 feet above sea level, some of the oldest vineyards in the area.
To protect their patrimony, no insecticides or herbicides are used at the vineyard and pruning is carried out to reduce their vigor, therefore producing grapes of greater ripeness and intensity.
Today, they still use traditional methods taught by their ancestors including long aging in caves, the youngest of their wines aged 20 months in the cave. All of the wines in their cellar are Reserva or Gran Reserva.
Wines are left to be full and rich and aged completely – the wines undergo a natural stabilization process during their long aging, so that the crystals, which form, can then be “dégorge” along with the yeasts. This is why 100% of their production is aged using cork, and riddling and degorging is done by hand for all bottles, one-by-one, to ensure the highest quality.
Nothing has changed at Mestres since they produced their first bottle of Cava, and you can taste the respect for their terroir and authenticity in their wines.