Isidre Guilera and Maria Sarda:
Isidre Guilera made the first Cava Guilera bottles in 1927, when Maria Sardà and himself worked as farmers at Can Batlle. He was a self-taught man and made just a few bottles in secret. Three years later, Isidre and Maria bought the Ca l’Artigas farmhouse and became the owners. A very risky move indeed but one that proved to be a success, as in 2017 – 2018 we celebrated our 90th Anniversary.
Pere Guilera and Maria Massana: Pere and Maria continued the family project. They rebuilt the cellar, bought new machines for cava making, grew cereal crops and worked the farm. They had two children, Pere and Assumpció. Pere studied Technical Agricultural Engineering and, in 1985, he became the cellar manager. Under his management, Cava Guilera established itself as a small family-run cellar specialised in traditionally made premium cava.
Pere Guilera and Núria Rafecas: For more than 30 years, Pere devoted himself to the cellar, and with a drive to leave the Penedès in a better way than he had actually found it, he took high-responsibility positions in several institutions like Consejo Regulador del Cava, Institut del Cava, Pimecava, Aecava, Subirats Toursim Board and CEPvi, which is the main organization at the Congress of Art, Wine Landscape and Wine Tourism.
Jordi Guilera, Marta Guilera and Miguel Hileno: In January 2018 Pere assumed the presidency of Cava Guilera and assigned the executive management to his two children, Jordi and Marta. It is a change of cycle with a profile towards continuity, as Cava Guilera will continue with the tradition of long-aged cavas and sustainable cultural tourism. Consumption is a brush that exemplifies tomorrow’s society. Have a taste of us!
This is the Penedès DNA and the soul of our cavas: Dry-land vineyards, 100% sustainable and close to the Mediterranean sea. We always have Xarel·lo as the backbone, well-accompanied by Macabeu and with a touch of Parellada. In Cava Guilera we like our cavas to reflect the history of our vineyards when the grape is maturing. Sun, rain, land and wind… every crop is different and we want to highlight each of the characteristics of every vintage. For this reason, we don’t age our wines in wooden barrels: only the grape and aging on its lees.