Lux Brut

Lux brut is not a cava, but a sparkling wine from the Penedés area. Belgian chef Jess Van Weert calls it "My taste in contradiction to the rules of cava", as he has added touches of Gewürztraminer grape; a grape that cannot be used for D.O. Cava products. Although the production process is not the same as that of cava, the result is a unique product in its area. Lux Brut is made according to the Charmat method; a fast and efficient method for the production of sparkling wines, so that the quality of the grapes is maintained in the product.