7. Cava

Question 1

What 2 companies are the biggest producers of Cava today?

Answer 1

Freixenet and Codorniu

Question 2

What are key years in the development of Cava?

Answer 2

1972 - Cava becomes a protected denomination for sparkling wines made by traditional method
1986 - Spain joins EU and Cava recognized as a quality sparkling wine produced in specific regions
1989 - EU gives Cava a PDO status named after a wine instead of a place.

Question 3

What are the 3 traditional varietals used to make Cava? What 4th varietal is increasingly being used?

Answer 3

Macabeo, Xarel-lo and Parellada.

Chardonnay

Question 4

What is unusual about the Cava PDO compared to other PDOs?

Answer 4

Grapes can be sourced from 10 different unconnected regions.

Question 5

Where are most grapes for Cava grown and produced?

Answer 5

Penedes in Cataluna - more than 95%

Question 6

What are the 3 most important geographic areas for Cava production in Cataluna?

Answer 6

1. Penedes (>95% of Cava grown/produced)
2. Lleida
3. Tarragona

Question 7

Describe the climate of Penedes and explain how it influences the wines made from this region?

Answer 7

1. Predominately Mediterranean climate
2. bright, sunny summers, mild winters, moderate rainfall spread through the year.
3. Vineyards range from the coast to higher altitudes inland (mainly 200-300m, but a minority up to 700-800m)
4. Summer nights chilly - produce grapes with more intense flavors and higher acidity than grapes grown at lower altitudes.

Question 8

What type of soils are found in Penedes?

Answer 8

Vary from alluvial and clay at lower altitudes to stony clay and granite sub-soils at higher altitudes. All relatively poor in nutrients w/ adequate drainage and water retention - suitable for viticulture.

Question 9

How do wines made from grapes grown in higher altitude vineyards compare to those grown closer to sea level?

Answer 9

They have more flavor and higher acidity than grapes grown closer to sea level - gives them the ability to age well in bottle.

Question 10

Discuss the terrain and climate of Lleida province and how it influences wines from this region

Answer 10

1. The land in this province rises up into the mountains, including both slopes and a high plain (100-700m).
2. Mediterranean climate at lower levels w/ continental influences as altitude increases.
3. Irrigation system w/ water from Pyrenees has turned former desert into productive vineyard land. Also protects from spring frosts.
4. Riper fruit flavors from grapes at lower altitude; fresher flavors & high acidity - grapes from high altitude

Question 11

Why is Lleida Province important?

Answer 11

For Raimat Estate - produces mainly still wines. Largest single-vineyard estate owned by 1 family in Spain - the Raventos, who also own Cordorniu.

Question 12

What type of grapes/wines are typically grown/made in Tarragona province?

Answer 12

Simple wines, Macabeo-dominated, for early drinking. Within Conca de Barbera province is Trepat, the black varietal increasingly valued for Cava Rosado.

Question 13

Why is Rioja well-suited for sparkling wines? What are the primary varietals grown that are used for sparkling wines here?

Answer 13

Grapes grown at higher altitudes (e.g. Rioja Alta, 425m) can have higher acidity.
Macabeo (Viura locally) and Chardonnay. Macabeo ripens much later here than in Penedes, where typically grown at lower altitude.

Question 14

Discuss the characteristics of Macabeo and what it contributes to Cava wines.

Answer 14

1. Makes up 36% of vineyards registered for Cava.
2. Typically planted at 100-300 m in Penedes, higher in Rioja and Lleida.
3. Late budding (less risk of spring frost), high yielding, picked 1st of local varieties.
4. Susceptible to botrytis bunch rot, bacterial blight (latter- reduces yields, no cure).
5. Light intensity apple and lemon.
6. In areas other than Cataluna, Macabeo (Viura in Rioja) is only Spanish indigenous white grape planted.
7. Occasionally used for single variety Cava, but more often blended with Chardonnay.

Question 15

Discuss the characteristics of Xarel-lo and what it contributes to Cava wines.

Answer 15

1. 25% of vineyards
2. planted from 0-400m in Penedes.
3. Indigenous to Cataluna.
4. Mid-budding (prone to spring frosts) and ripening.
5. Susceptible to powdery/downy mildew, otherwise good disease resistance.
6. Gives greengage and gooseberry notes; herbal (fennel) - set it apart from other varieties.
7. Can be earthy when overripe.
8. Reasonable affinity with oak.

Question 16

Discuss the characteristics of Parellada and what it contributes to Cava wines.

Answer 16

1. 21% of vineyards;
2. planted on higher (e.g. 500m) sites in Penedes.
3. Indigenous to Cataluna.
4. Lowest yielding but latest ripening of 3 local varieties.
5. Best vineyards planted at high altitudes - necessary to give long ripening season to reach flavor maturity without excessive potential alcohol.
6. Adds finesse and floral notes.
7. Early budding - prone to spring frosts.
8. Susceptible to powdery mildew.

Question 17

What are the 3 primary varieties used for Cava Rosado and what does each contribute to the wine?

Answer 17

1. Garnacha Tinto - contributes ripe red fruit and spicy notes; used less and less because of tendency to oxidize.
2. Trepat - strawberry flavors, high acidity
3. Pinot Noir - often also made into Blanc de Noirs

Question 18

What 2 common Spanish red varieties are rarely used or not permitted for Cava production

Answer 18

1. Monastrell

2. Tempranillo

Question 19

What is the maximum yield for Cava? What are the typical densities that vineyards are planted?

Answer 19

12,000 kg/hectare max.

1,500 - 3,500 vines/hectare typical

Question 20

Why are low/moderate yields suitable for Cava production?

Answer 20

Producers not looking for intense primary flavors in base wines.

Question 21

What are the typical training methods used for Cava vines?

Answer 21

Either traditional bush vines or single/double cordon.

Question 22

True or false: Yields may be increased through irrigation

Answer 22

FALSE

Question 23

What are 2 primary considerations in the selection of rootstock?

Answer 23

1. Tolerance to lime

2. Control vigor - Macabeo in particular

Question 24

What are primary vineyard threats and what measures are used to address them?

Answer 24

1. Botrytis and downy mildew due to misty, humid mornings.
2. Powdery mildew can be issue during dry weather.
3. Vines treated with copper and sulfur.
4. Canopy management - removing leaves from north side of row to help circulate air and reduce shade.
5. Grapevine moths - sexual confusion techniques.

Question 25

What are grapes tested for to make a decision regarding picking dates? What are 2 important criterion? How does the timing for picking grapes for Cava compare to still wines?

Answer 25

1. Tested for sugar levels, acidity and pH 2. Low potential alcohol and appropriate acidity - important criteria 3. Typically earlier than still wines

Question 26

What has been a recent developing in testing grapes and what is it used for?

Answer 26

Testing for gluconic acid. Used to indicate botrytis infection. Too high can have negative effect on yeast in secondary fermentation and result in drop in wine stability.

Question 27

Are grapes typically harvested by hand or machine? Why?

Answer 27

90% hand-harvested though gradually moving more to machine. Vineyards widely scattered, fragmented and on uneven terrain. Grapes for high quality wines all picked by hand. Most Freixenet from small contracted growers - picked by hand. Cordoniu has own vineyards - most mechanical harvest.

Question 28

What percent whole berries can newer mechanical harvesters deliver?

Answer 28

80%

Question 29

How do quality producers typically transport and press grapes?

Answer 29

Basic fruit transported in 25kg crates, Premium fruit transported in smaller 10kg crates to avoid grape splitting, which could lead to microbial spoilage. Quality producers whole bunch press for base wine with low phenolic content. Big companies press grapes in region where grown to avoid oxidation and maintain quality.

Question 30

How are Cava grapes pressed and why?

Answer 30

Pneumatic presses used for a soft press. Maintains wine quality by avoiding extraction of phenolics.

Question 31

True or False - Rosado is made by blending red and white base wines

Answer 31

FALSE. Rosado must be made from a minimum 25% black grapes and by contact with the skins.

Question 32

Discuss typical winemaking techniques for Cava wines

Answer 32

1. Grapes picked early enough to have sufficient natural acidity without adjustment. 2. Large producers use cultured yeasts 3. 1st fermentation in large-format SS tanks (57-61F) 4. Malolactic conversion typically blocked to preserve acidity. 5. Thereafter follows standard traditional method.

Question 33

Does Cava production usually draw off reserve wines? Why or why not?

Answer 33

NO. 1. Vintage variation is limited 2. Storage would add costs

Question 34

What techniques have come into practice to speed the disgorgement process? How long does it take to complete the process with modern techniques?

Answer 34

1. Yeast strain selection 2. Bottles with smooth glass on inside surface to speed flocculation 3. Automated rotating drum developed to replace gyropalette Can be done in as little as 80 minutes

Question 35

What is the dryness level and dosage of most Cava?

Answer 35

Brut; 8-9g/l

Question 36

List and describe the 3 main styles of Cava

Answer 36

1. Cava - min 9 months on lees (tirage to disgorgement). White - light-to-medium intensity lemon, apple, herbal notes; light biscuit autolytic; med/med+ acidity. Acceptable to good quality; inexpensive to mid-priced. 87% of sales 2. Cava Reserva - 15 months on lees - autolytic notes more pronounced; good to very good quality; mid-priced; 11% of sales 3. Cava Gran Reserva - min 30 months on lees; pronounced toasty/smoky notes. Very good to outstanding quality, premium price; 2% of sales (with Cava de Paraje Calificado)

Question 37

Discuss Cava de Paraje Calificado

Answer 37

1. Single estate/vineyard Cava. 2. Introduced in 2017. 3. Must be made from grapes of single estate, owned by the producer of the wine. 4. Vines must be at least 10 years old 5. Max production yield 8,000 kg/hectare (48hl/ha after pressing) 6. Can't be acidified 7. Minimum 36 months on lees 8. Brut or drier

Question 38

What are the sweetness levels of Cava?

Answer 38

Cava & Cava Reserva - wide range | Cava Gran Reserva/Cava de Paraje Calificado - only Brut, Extra Brut, Brut Nature

Question 39

What 4 registers are governed by the Consejo Regulador del Cava?

Answer 39

1. Growers 2. Producers of base wines 3. Storekeepers of base wines 4. Cava producers

Question 40

True or False - Cava must be produced in the same region where the grapes are grown

Answer 40

FALSE. There is a good deal of cross flow between the four registers and across all geographical regions.

Question 41

Who are the 2 largest producers of Cava and what percent of all finished Cava do they account for?

Answer 41

Cordoniu & Freixenet | 75%

Question 42

Discuss the size of the Cava market, its growth and split between domestic/export and different quality levels

Answer 42

1. Total shipments just under 250MM bottles 2018 2. Just under 1/3 domestic, the rest exported 3. Shipments grew rapidly from 1980 to 2010 and have plateaued since then 4. Highest volume export markets - Germany, Belgium, UK and USA. 5. Basic Cava - 87%; Reserva 11%; Gran Reserva & Cava de Paraje Calificado - 2% together. 6. Rosado 8% total sales

Question 43

What is Corpinnet and what are the requirements to be a member?

Answer 43

It is a producer group formed by several high quality producers who left Cava DO in 2019 Commit to: 1. Traditional method 2. Organic grapes 3. Grown in Penedes 4. Hand harvested 5. Vinified entirely on premises of winery 6. 90% must be approved local varieties 7. 3 categories - lees aging 18, 30, 60 months

Question 44

What is Classic Penedes and what are the requirements?

Answer 44

A new category of wine from Penedes DO for sparkling wines made from certified organic grapes grown in the DO. Must be traditional method; 15 months min on lees

Question 45

What is the category of sparkling wine approved to use the name Rioja and what are the requirements?

Answer 45

Espumoso de Calidad Rioja 1. Hand harvested 2. Traditional method 3. 3 levels - Crianza (min 15 mos on lees); Reserva (min 24 months on lees); Gran Anada (min 36 mos on lees)