A first can be two things at once: earliest month and new night shift.
Juvé y Camps’ 2026 harvest, covered by The Drinks Business, opened in July for the first time and under floodlights for the first time. Pinot Noir and Chardonnay led for long-aged sparkling bases; Macabeo, Xarel·lo and Parellada follow plot by plot. As a new Corpinnat member — organic fruit, hand harvest, estate vinification, audits, extended ageing — the house guarantees partner growers at least €0.96/kg. That is solid for Penedès, still a fraction of Champagne’s multi-euro grape market and below Champagne’s tight yield caps.
Mini-concept: grape price and climate calendar travel together. Night labour costs more. Organic and audit rules cost more. Floors try to keep growers inside that model while Champagne’s economics sit on another planet. CEO Meritxell Juvé framed the vintage as long-term soil care before the first bunch is cut.
Choosing Corpinnat-priced fruit is choosing a middle path: serious sparkling craft without Champagne’s wallet. More intentional than a no-name sweet can — and clearer about who got paid. Compare €0.96 to several euros in Champagne and you see two sparkling planets sharing one European heatwave.