Premium Penedès cava that sells above its price point
A family cellar in Pla del Penedès producing traditional-method cava direct to distributors and importers worldwide.
D.O. Cava registered
Traditional method
Direct from
Private label
Why distributors choose Jané Baqués
- Your territory stays exclusive.
- Working direct from the cellar gives you room for your margin, your retailer's margin, and a shelf price that sits well below Champagne and the larger cava houses.
- Every cava uses the traditional method with secondary fermentation in-bottle, giving your buyers the depth and fine bubble that premium retail and sommelier programs look for.
- Close contact with the family running the cellar enables fast, flexible decision-making to support your market, while fostering long-term relationship with you.
What you can bring your accounts
Launch your own cava brand. Our minimum runs sit below what most larger houses will accept, giving you room to test a concept before scaling.
Your customers get a genuine Penedès cava, with every bottle produced at our cellar in the historic heart of cava country and D.O. Cava certification backing every shipment.
Four decades of cava experience and a recently expanded cellar give you steady annual volumes, and shipments that arrive on the schedule you were quoted.
A family winery with 40+ years of experience
José Benages, the founder, began his entrepreneurial adventure at the beginning of the 1980s, after working as head of production in leading companies in the wine and cava business. Today, we are the second generation and focused on expanding our international presence with long-term partnerships while continuously improving efficiency through technology and process optimization.
Our cellar sits at El Pujolet in Pla del Penedès, where we handle the second fermentation, riddling, aging, and disgorgement for every bottle we ship.
Our premium cava range
- Varieties: Macabeo, Xarel·lo, Parellada (the traditional Penedès blend). Chardonnay available.
- Organic (D.O. Cava ecológico) and conventional options.
- Case formats: 6×750ml, 12×750ml.
- Private-label minimum runs available on request.
Why the method matters
Cava and Champagne share the same production method, where a second fermentation takes place inside each bottle and the wine ages on its own lees for months or years. Prosecco, Sekt, and most entry-level sparkling wines use the tank method instead, which is faster and cheaper but produces larger bubbles, a shorter shelf life, and a simpler palate. This difference is the biggest reason traditional-method cava holds its position in premium retail and sticks on sommelier lists.
Frequently asked questions
Most of our European clients are supplied by road transport. Depending on your needs, we can work on an EXW basis from our cellar in Pla del Penedès or arrange delivery directly to your destination (DAP). For more distant markets, we can also ship by sea and adapt to the most suitable Incoterm for your operation, such as FOB Barcelona or others as required. We handle Spanish export documentation, D.O. Cava certification, and palletisation, while you manage freight and import duties where applicable. Our team can also recommend trusted transport partners if helpful.
We are fully flexible when it comes to order volumes and can adapt to your needs. We also offer samples with no obligation so you can evaluate our wines beforehand. That said, typical distributor orders usually range between one and five pallets per shipment, with larger volumes available as accounts grow. Please note that for smaller orders, the transport cost per bottle may be relatively higher.
For our standard products, lead time is up to two weeks. For private-label cava, production typically takes 4 to 5 weeks if labels need to be printed, or around 3 weeks if labels are already in stock. Please note that lead times may be longer during the Christmas period.
Our cavas are made from the traditional Penedès varieties: Macabeo, Xarel·lo, and Parellada. Chardonnay is also available as a single variety or part of a blend. Base wines come from the Penedès region surrounding our cellar, and secondary fermentation, aging, and finishing all take place in-house.
All our cavas spend between 12 and 24 months on lees in the bottle, with Reservas aging longer at 18 to 30 months. Every bottle undergoes secondary fermentation in-bottle under the traditional method, in line with D.O. Cava regulations.
Markets we supply
We currently supply distributors and importers across Europe, the Americas, and Asia, with capacity for new markets. Please, get in touch to discuss exclusivity in your territory.
Get wholesale Pricing and Distribution Info:
Jané Baques – Barri El Pujolet, 08733 El Pla del Penedès, Barcelona (Spain) – Phone: +34 93 930 24 73 69