Cava Meeting 2025 Celebrates Elaborador Integral, Spain’s Récoltant-Manipulant

The opening dinner of Cava Meeting 2025 took place yesterday in Sitges, Catalonia, entirely dedicated to the “Elaborador Integral“—Spanish producers who oversee the entire Cava production cycle—from pressing to vinification to bottling—within their own estate. This aspect is indicated by a special mark established by the Consejo Regulador of D.O. Cava, which can be affixed to the bottles of these exceptional wineries.

A “seal” that allows consumers to more easily identify producers who work exclusively with grapes from their own property and manage all production stages on-site. “The Elaborador Integral mark,” explained the president of the Consejo Regulador del Cava, Javier Pagés, “is a mark that values supply chain transparency, the winery’s identity, and total control of the process. Guaranteeing an authentic connection between vineyard and bottle.”

The concept of “Integral producer” finds a notable analogy in the Champagne region, where the so-called Récoltant-Manipulant (often identified by the acronym RM) produce sparkling wine exclusively with estate-owned grapes, directly controlling all phases of production and bottling.

While in Champagne many Maisons purchase grapes or base wines from other growers, Récoltant-Manipulant vinify only what comes from their own vineyards. Expressing terroir and estate philosophy to the fullest. In D.O. Cava, the Elaborador Integral mark embodies the same idea: authenticity, independence, and stylistic consistency, elements that place these producers among the most distinctive in the European sparkling wine landscape.

During the opening evening, guests at Cava Meeting 2025 were able to taste a selection of Cavas produced by some of the wineries that hold the Elaborador Integral mark. “Concrete examples,” President Pagés further specified, “of viticulture based on production self-sufficiency and respect for the territory.” The Cavas were presented by their own producers, who participated during the dinner that kicked off the Cava Meeting 2025, which continues today and tomorrow.

Laietà Rosé Gran Reserva 2020 is made from Mataró grapes grown on granitic soils. After brief maceration and 49 months of aging on the lees, it presents reflections between strawberry pink and terracotta. It offers aromas of violets and red fruits, with notes of almond and marine minerality. The palate is taut and persistent, with fine, creamy bubbles.

From the historic La Ticota parcel, planted in 1940, comes a 100% organic Xarel·lo. Night harvest and long bottle aging for a golden Cava, with complex aromas and a structured, balanced, and savory taste.

Classic blend of Macabeo, Xarel·lo, and Parellada, aged for over 40 months. Golden straw color, fine and persistent bubbles, aromas of dried fruit and honey. On the palate it is dry, elegant, and harmonious, perfect with seafood or white meats.

Paraje Calificado Cava from Parellada and Xarel·lo from vineyards over seventy-five years old. Aged for more than 120 months, it combines notes of tropical fruit, pastry, and toasting. The palate is creamy, balanced, with great elegance and long persistence.

From organic Parellada, Xarel·lo, and Macabeu grapes, fermented in French oak barriques, comes a golden Cava with aromas of quince, vanilla, and brioche. The palate is fresh and taut, with a long mineral trail and perfect balance between structure and acidity.

A pure Chardonnay from high-altitude vineyards in Rioja. After at least 60 months on the lees, it presents golden and bright, with elegant bubbles and aromas of apple, peach, honey, and dried fruit. The taste is dry and vigorous, supported by lively acidity and long persistence.

Cava Meeting 2025, opening dinner celebrating the Elaborador Integral

Cava Meeting 2025, opening dinner celebrating the Elaborador Integral

Cava Meeting 2025, opening dinner celebrating the Elaborador Integral

Cava Meeting 2025, opening dinner celebrating the Elaborador Integral

Cava Meeting 2025, opening dinner celebrating the Elaborador Integral

Brut Nature from Xarel·lo, Macabeo, Parellada, and Chardonnay, partly vinified in barriques and aged for 40 months. Aromas of fine yeasts, flowers, brioche, vanilla, and tobacco; intense and balanced palate, with vibrant acidity and excellent structure.

Macabeu, Xarel·lo, and Parellada create an elegant and classic Cava, aged for at least three years. Fresh and fruity aromas, fine bubbles, harmonious and clean palate, perfect as an aperitif or paired with fish dishes.

The winery’s icon, it is a Brut Nature Gran Reserva from Xarel·lo, Macabeu, and Parellada aged 36 months. On the nose, apple, white flowers, and Mediterranean herbs stand out; on the palate, impeccable balance between freshness, complexity, and finesse.

Organic blend of Chardonnay, Xarel·lo, Macabeo, and Parellada, aged five years. It stands out for its creaminess and freshness, with notes of citrus, anise, and white flowers, elegant finish on tones of mint and verbena.

From Xarel·lo and Chardonnay grapes, aged 30 months, it offers aromas of ripe fruit, citrus, toasted almonds, and brioche. On the palate it is complex, with fine bubbles and a persistence that recalls the minerality of the soil.

Produced from organic and biodynamic grapes of Xarel·lo, Pinot Noir, and Chardonnay, aged 60 months on the lees. Aromas of dried fruit and compotes, elegant and fresh taste, with perfectly balanced acidity. A gastronomic Cava capable of accompanying an entire meal.

Organic blend of Macabeu, Xarel·lo, Parellada, and Chardonnay, aged over 40 months. On the nose it recalls vanilla, toasted bread, and honey; on the palate it is dry, complex, with crisp bubbles and long persistence.

Combines Xarel·lo, Macabeo, Chardonnay, and Pinot Noir from four historic estates. After 40 months of aging, it presents elegant and deep, with aromas of apple and pastry, dry and harmonious taste, and a mineral, persistent finish.

Cava Meeting 2025 celebrates Elaborador Integral, Spain’s Récoltant-Manipulant.