Canals & Munné is a small family business dedicated to the production of medium and high quality wines and cavas since 1915, when Josep Canals Capellades, great-grandfather of the current oenologist Òscar Canals, started the activity. This winery is surrounded by the luscious Anoia River and the Ribera forest.
The house’s coat of arms symbolises the water channels that carry cava and the towers, forming the union of the brand, together with the leaves and grapes from the vineyards. Josep Mª Canals Casanovas, son of the founder, together with Dolors Torres Munné, was part of the 2nd generation of the cava. As a result of this union, Montserrat Canals Torres, the current manager, was born.
Òscar Canals Medina
Currently, Òscar Canals Medina is in charge of the winery as oenologist and Ivan M. Canals as commercial director. Francisco Medina Gutierrez is in charge of production. The house’s 5th generation, Òscar and Nil Canals Gramisel, was recently born. There truly are grand cavas, and they are elegant and without edges. Furthermore, the cellars at the Canals & Munné winery represent the purest tradition of the Penedès, Spain. We can see this with products such as Gran Duc de bodegas Canals & Munné, which is a very high quality cava, to the simple cava Brut de Canals & Munné.
Philosophy
Welcome to the artisanal world of cava. Here, in the darkness, in silence, since 1915 our cavas have been made little by little, one by one. With nobility. With personality. Naturally its production is limited, the bottle numbered one by one, and only an exceptional harvest.
Each bottle of cava has the date of disgorgement printed on it, which is expressed as Juliana data.
For several years now, Canals & Munné has opted for a new line of organic products, made up of Cava Dionysus Brut Nature Eco and Vino Blanc Prínceps Eco. It has been a great success in the current times we live in.
Canals & Munné only produces Cavas Reserva and Gran Reserva certified by the DO Cava (90% of the cava sector produces young cavas aged 9 months – white circle – Canals & Munné, they do not produce any bottles of this category).
Canals & Munné is committed to tradition, territory and local culture, through the promotion of local gastronomy in our old cellar, transformed into a magnificent weekend restaurant.
Elaboration
First of all you have to take into account that to make a good cava, you have to spend at least 4 or 5 years, from the time the grape is harvested in the vineyard, until you enjoy the pleasure of a bottle of Canals & Munné, on your table.
Obtaining the best cavas begins with the exclusive location of the vineyards depending on each grape variety, and the mixture of the corresponding wines that will form the coupage directed by the oenologist. Grapes that, after being harvested at their optimum moment of maturation, will have different degrees of pressing and fermentation, depending on the type of cava for which they have been chosen and conceived. The varieties used at Canals & Munné are: Chardonnay, Macabeu, Xarel-lo, Parellada, Pinot Noir, Cabernet Sauvignon, Ull de Llebre and Merlot. Apart from Muscat and Sauvignon Blanc, as still wines.
Once the grapes have been selected and the best must has been obtained, the first fermentation and filtration will take place. Then they make the coupage.
Once the coupage has been made, the maximum expression of art and the oenologist’s experience, we proceed to make the tirage, the operation that consists of filling the bottles with the mixture of the coupage wine, the sugar, the yeasts, the vitamins (where appropriate) and the clarifiers. Next, the bottles will be brought to the deepest part of the cava because there in the dark they will ferment and age for a minimum of two years and a maximum of five years.
In this way, they can get cavas with a very fine bubble, which produce neither headache nor stomach pain.