Jaume Serra was founded in 1943 by distinguished enologist Jaume Serra Guell. It is located in the Garraf subdivision of the Denominacion de Origen Penedes, the largest wine growing area in Catalonia. Wine making began on this property in 1947. By law, Cava must be made in the Methode Champenois or Champagne Method. Due to European regulations prohibiting use of that term, Cava is now labeled as Methode Tradicional, which has the same requirements with an added stipulation that cava must age for a minimum of nine months on the lees before release. After researching local yeasts, the winery has taken the extraordinary step of importing their yeast from Champagne, France in order to impart the finest quality to their Cavas, resulting in a fantastic bubbly wine of the utmost quality and highest value.