Dominio de la Vega was founded over 40 decades ago and were the first to produce Cava in the Requena region, 70km west of Valencia and therefore having a big Mediterranean influence. A high plateau of destitute clay and limestone soil, with an altitude that varies from 600 to 900 meters results in a continental climate with a healthy amount of maritime influence - very cold winters and very dry and hot summers with scarce rainfall. The altitude and the sea’s influence give the wines their distinct features of freshness and great maturity. 

La Vega, the name of the lower region by the Magro river, is flat and fertile and dominated by red, iron rich clay. It is here the Macabeo is grown, in order to obtain a very fresh and lighter style of Cava.

In the winery, there is an extended period of regular battonage before bottling to give the wines added aromatics and richer complexities. All Cavas spend a minimum of 18 months on the lees before disgorging.