In the early 80s, Maria Rigol Ordi, who missed the family cavas that had accompanied her throughout her life, decided to start making her own cava. Together with her son, Francesc Manobens Rigol, she started a modest production from the cellar of their house in the heart of the village of Sant Sadurní d’Anoia. Maria Rigol had been closely linked to the world of cava ever since childhood: in 1897, her grandfather, Modest Rigol Tubella, who was involved in marketing wine, entered the world of producing what at that time was still known as champagne.

For that reason, our cavas are an expression of our wish to preserve a family heritage and the will to produce quality sparkling wine by reviving traditional blends of Penedès grape varieties and using a long aging process.


We produce cava by using solely the “cuvée”- the must from the first pressing - which is the finest grape juice for producing cava through a long aging process. We are involved at every stage of the vineyard cycle and strictly control the process of turning the grapes into base wine, being fully aware that this is the only way we can assure the quality we are committed to achieving.

We choose growers throughout the extensive area of Gran Penedès, which allows us to capture the full essence and richness of this incomparable region that brings to life cava and wine of great personality and uniqueness.


Although we work primarily with the local Penedès grape varieties Macabeu, Xarel·lo and Parellada, we have undertaken a new project by introducing the concept of “microtirage”, that is, producing small experimental batches of single varietal cava and blends or coupages with new varieties, with the aim of achieving, at the same time, a unique and innovative product.

Nevertheless, in the cava-making process, we remain ever faithful to the traditional craft of riddling and disgorging by hand, and that essential requirement for producing the best cava - giving it time.