Who are the biggest Cava producers?
Freixenet and Codorníu
What is unusual about the Cava PDO?
Grapes can be sourced from a number of differerent unconnected areas.
Who regulates/oversees Cava production?
Consejo Regulador del Cava
(Cava Regulatory Council)
What are the 3 local varieties typically used in Cava?
- Xarel-lo
- Macabeo
- Parellada
Where is most Cava grown/produced?
95% in Penedès (in Cataluña)
What are the three important areas Cava is produced in Cataluña?
- Penedès
- Lleida
- Tarragona
Describe Penedès
- Mediterranean climate
- Sunny summers, mild winters and moderate (540mm) rainfall
- Vineyards from coast to inland at 200-300m
- Minority at 700-800mm
- Higher acidity, more intense flavours
- All soils nutrient poor and good drainage
- Aluvial soilsand clay @ lower altitudes
- Stony clay and granite @ higher altitude
Describe Llieda province
- Rises into mountains (100-700m)
- Mediterranean at lower levels, continental influence higher
- Irrigation from Pyranees makes this productive and provides frost protection
- Riper fruit lower, higher acidity higher
Describe Tarragona province
- Mainly low lying or undulated hills
- Medeterranean
- Simple, Macabeo dominated wines
What area outside of Cataluña is important for Cava?
Rioja.
Only Macabeo and Chardonnay are used here.
What grape varieties are used to make rosè Cava (Rosado)?
- Garnacha Tinta - used less and less because of oxidation tendancy.
- Trepat - only legal for Rose
- Pinot Noir - both Rose and varetal BdN
- Monastrell - permitted but little used.
What is the maximum permitted yield for Cava?
12,000 kg/ha
Is harvest by hand or mechanical in Cava?
Both, but 90% is by hand due to disparate vineyards and uneven terrain.
What are the requirements for Rosado wines?
- 25% black grapes minimum
- No blending
What are typical fermentation temperatures for Cava?
14-16C to preserve fruity aromas in stainless steel.
How are reserve wines used in Cava, and why?
They are not. Wines are typically from one season as there is little vintage variation and storage increases costs.
Describe sweetness of Cava.
- Most are Brut @ 8-9g/L.
- Medium dry (Semi-Seco) is popular in some markets.
- Quality producers have new focus on Brut Nature
What are the styles of Cava and their aging requirements?
- Cava - 9 months on lees
- Cava Reserva - 15 months on lees
- Cava Grand Reserva - 30 months on lees
- Cava de Paraje Califiicado (‘single estate’) - aged 36 months
Describe Corpinnat
- A legally recognised prodcuer group
- Traditional method
- 100% organic grapes
- 90% local
- Grown in Penedes
- Hand harvested
- Vinified on premises of the winery.
- 18, 30 and 60 month categories
What is the difference between the styles of Cava and the permitted sweetness levels?
Basic Cava and Cava Reserva can be a range of sweetness. Gran Reserva and Cava de Paraje Calificado may only be Brut or lower (Extra Brut/Brut Nature)
