Campo Viejo Cava

Campo Viejo is a leading Spanish wine producer, aiming to create contemporary expressions of the most iconic local grape varieties. Known for its vibrant & generous Rioja wines, the brand has also developed a Cava and non-alcoholic Sparkling 0% full a flavours. Cava is generally not aged for more than nine months, but Campo Viejo’s bottles are aged for almost twice as long – as long as the minimum period for Champagne. The process, combined with the grapes from the Penedès region in Catalonia, makes this Cava elegant and well-balanced with fresh flavours.

Gustaf Westman for Campo Viejo

As we strive to soften the edges and bring colour to every day’s life, we’re excited to announce our collaboration with the Swedish design sensation Gustaf Westman whose playful and distinct designs have captivated the world from Stockholm to Shanghai! Together we created the Wine Bucket, to chill your Campo Viejo bubbles in style. The Wine Bucket will be available at selected restaurants in Stockholm.
See you at Trädgården on May 18th, June 8th, July 6th and July 20th.

Our cocktails

Savour the flavours of Campo Viejo Cava in our cocktails, whether you prefer a mango twist, a spicy and tropical sangria, or a zesty citrus margarita.

CAMPO BELLINI ‘CAMPINI’

1 mango (fresh or frozen)
Cava

Add mango into a blender and mix until smooth.

Add 2 tablespoons of the purée into a Collins- or champagne glass, fill with cava and stir properly.

CAMPO MARGARITA

600 ml orange juice (2 big oranges)
250 ml lime juice (about 3 limes)
1 chilled bottle of cava
1 teaspoon agave syrup
Salt
Sliced lime
Crushed ice

Rub the edge of a chilled martini- or rocks glass with syrup and dip in a bowl of salt. Pour the crushed ice into the glass.

In a shaker, pour the cava, juice from the 2 oranges and the lime juice, give it a light shake and strain into the glass.

Garnish with a lime wedge and serve.

CAMPO SPICY SANGRIA

8 chili peppers
1 lemon
1 orange
1 apple
1 slice of pineapple
6 big strawberries
2 tablespoons of agave syrup
300 ml ginger ale
2 cinnamon sticks
A few cloves
1 bottle of cava
Plenty of ice

Add agave syrup in a pitcher with the chopped ingredients and 2 of the chili peppers. Top with cava and ginger ale before stirring with a barspoon. Let it sit for 1-2 hours.

Serve in a wineglass and garnish with a piece of chili pepper.