D4 Sparkling Wines > Cava > Flashcards

Cava Flashcards

(48 cards)

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1
Q

What is the main sparkling wine of Spain?

A

Cava.

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2
Q

What method is used to make Cava?

A

Traditional method (secondary fermentation in bottle).

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3
Q

Where is most Cava produced?

A

In Catalonia, mainly around Sant Sadurní d’Anoia in Penedès (95%)
Grapes can be grown in:
- Valle del Ebro (Rioja)
- Venedos de Almendralejo)
The most important areas are:
- Penedes
- Lleida
- Tarragona

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4
Q

What percentage of Spanish sparkling wine does Catalonia produce?

A

Over 95% of all Cava.

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5
Q

What are the main grape varieties for Cava?

A
  • Macabeo
  • Xarel·lo
  • Parellada
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6
Q

Describe the characteristics of Macabeo in Cava.

A

Provides light intensity apple and lemon, freshness, and acidity; early drinking.
- usually planted 100-300 m
- late budding (less spring frost risk)
- high yielding
- picked first of the local varieties
- risk: botrytis bunch rot, bacterial blight (reduces yields, no cure)
- often blended
- most widely used (37%)

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7
Q

Describe the characteristics of Xarel·lo in Cava.

A

Adds structure, body, and ageworthiness.
- usually planted at sea level up to 400 m
- mid budding (some spring frost risk)
- mid ripening
- risk: mildew, relatively disease resistant
- greengage and gooseberry, herbal (fennel, straw, hay, floral), earthy when over ripe, works well with oak
- 28% of total Cava

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8
Q

Describe the characteristics of Parellada in Cava.

A

Adds finesse, lightness, and floral notes.
- usually at altitude (500m) –> long ripening season withut excessive alcohol
- lowest yield
- early budding (risk spring frost)
- latest ripening
- risk: mildew

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9
Q

Which international grape varieties are also permitted in Cava and their characteristics?

A
  • Chardonnay (early budding, early ripening, needs clonal / rootstock selection to protect against early ripening, too high yields)
  • Subirat Parent (Malvasía, white, sweeter expressions, clusters compact, bud and ripen early, fresh, structured, tropical, white flowers, herbs, more complex with age, new focus)
  • Pinot Noir
  • Trepat
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10
Q

What is the climate of Cava’s main region (incl rain, soils)?

A

Catalunya around Sant Sadurni d’Anoia
- Mediterranean, with warm summers and mild winters and moderate rainfall (540mm)
- coast to higher altitude inland (200-300m), mex 700-800 –> the higher the more intense and higher acidity
- soils: allluvial soils and clay (flatland) vs stony clay and granite (mountains) –> poor in nutrients, adequate drainage and water retention

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11
Q

How do altitude and proximity to the sea affect Cava vineyards?

A

Higher altitude and coastal sites provide cooler conditions and retain acidity.

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12
Q

What soils are typical in the Penedès region?

A

Limestone and clay, providing balance of drainage and water retention.

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13
Q

What are the Cava lees ageing categories?

A
  • Cava de Guarda (9 months)
    Cava de Guarda Superior:
  • Cava Reserva (18 months),
  • Cava Gran Reserva (30 months), and
  • Cava de Paraje Calificado (36 months, single estate).
    necc: min 10 yr old vines, organically grown, max 10t /ha, traceable, state year of harvest
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14
Q

Minimum lees ageing for standard Cava?

A

9 months on lees.

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15
Q

Minimum lees ageing for Cava Reserva?

A

18 months on lees.

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16
Q

Minimum lees ageing for Cava Gran Reserva?

A

30 months on lees.

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17
Q

What is Cava de Paraje Calificado?

A

Prestige category for single-estate Cava with minimum 36 months on lees and strict quality standards.

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18
Q

What are the sweetness levels permitted in Cava?

A

Same as Champagne (Brut Nature to Doux, based on g/L residual sugar).

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19
Q

Typical alcohol level in Cava?

A

11.5–12.5% abv.

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20
Q

What flavours are typical of young Cava and wine law

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A
  • Light to med intensity of lemon, apple and herbal
  • min 9 month on lees, light brioche, biscuit
  • med to medium plus acidity
  • acceptable to good
  • inexpensive to mid priced
21
Q

What flavours develop with age in Cava?

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A

Brioche, toast, nutty, honeyed autolytic notes.

22
Q

What is the main style focus of Cava production?

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A

Freshness, balance, and light autolytic character rather than intense yeastiness.

23
Q

Which grape dominates rosado (rosé) Cava?

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A

Trepat (for rosé only) or Pinot Noir.

24
Q

What are key export markets for Cava?

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A
  • Total 66% of total
  • UK, Germany, USA, and Belgium.
  • Sales increased 50% since 2000
25
What is the trend for higher-quality Cava?
Increased use of Chardonnay and Pinot Noir; longer lees ageing and single-vineyard focus.
26
Which regions outside Catalonia can produce Cava?
Parts of Aragón, Rioja, Navarra, Valencia, and Extremadura (though less common).
27
What is ‘Corpinnat’?
A group of premium producers who left the Cava DO to - highlight terroir-driven from Penedes - hand-harvested - 100% organic, - traditional method sparkling wines - vinified in the winery - 90% local grape varieties - long-aged (18, 30 or 60 monhts)
28
Name examples of Corpinnat producers.
Recaredo, Gramona, Llopart, Torelló, Nadal.
29
How does Corpinnat differ from Cava DO?
Stricter standards: 100% organic grapes, hand-harvested, minimum 18 months lees ageing, and all within Penedès.
30
Main Producers of Cava
Freixenet, Codorniu (75% of total production)
31
What Body oversees Cava Production
Consejo Regulador del Cava
32
What is the Climate in the Lleida Provicnce
- rises up into the mountains slopes to high plans (up to 700m) - mediterranean near cost, more continental inland - irrigation system from the Pyrenees fe Raimat (Chardonnay)
33
What is the Climate in Valle del Ebro
- **Callabrian mountains** - protection from rainfall coming from the Atlantic. - higher altitude **425 m** --> higher acidity - Macabeo (Viura), Chardonnay
34
Black Grape Varieties in Cava
- **Garnacha Tinta**: risk oxidation, less popular, red fruit, spice - **Trepat**: strawberry, floral, sometimes herbaceous, high acidity (rosado only) - **Pinot Noir**: Blanc de Noirs or rosados - **Monastrell** (allowed, but not often used) not: Tempranillo
35
Vineyard Management in Cava
- **low to moderate densities** (1500-3500 vines /ha) - **bush vine** or **single or double cordon** - **irrigation** permitted but controlled - **rootstocks**: lime tolerant & yield control (especially Macabeo) - misty, humid mornings: botrytis and mildew --> **copper and sulfur** - **canopy management** (leaf removal) - grapevine moths --> **sexual confusion** - Harvest dates based on testing (best low abv and **appropriate acidity**), now testing for gluconic acid values (**botrytis infection**), which can affect fermentation and stability - **mechanical** (10%) or by **hand** (90%) harvest
36
Winemaking in Cava
- **pneumatic** (gentle, less phenolics), **100l per 150kg** - rose: skin contact, min 25% red grapes - yield max 79hl/ha - cultured yeast (propagated or bought) - 1st ferment in **SS** at **14-16C** - **malo usually blocked** - 2nd fermenation in bottle (**Trad method**) - **girasol** (like gyropalette) - reserve wines not common, less vintage variation - usually **brut**, some med dry, rise in brut nature
37
Typical Reserva Characters and Law
- longer lees ageing --> more autolytic - good to very good - mid priced
38
Typical Gran Reserva Characteristics in Cava
- longer lees ageing --> pronounced toasty, smoky - very good to outstanding - premium price
39
Cava de Paraje Calificado
- single estate Cava
40
Classic Penedes DO
- organically grown grapes - in the Penedes region - trad Method - min 15 months on lees - fe Albet I Noya and Loxarel
41
42
Espumoso de Calidad de Rioja
- Rioja DOCa - traditional method sparkling wines from Rioja - hand harvest - Lees ageing Crianza (15 months), Reserva (24 moths), Gran Anada (36 months)
43
Comparison Region Cava, Corpinnat and Classic Penedes
- **Cava**: Catalonia (Penedes and surroundings), Valle del Ebro, Vinedoes de Almendralejo, Zona de Levante - **Corpinnat**: Penedes (smaller than Penedes DO - **Classic Penedes** (Penedes DO)
44
Comparison Grape Varieties Cava, Corpinnat and Classic Penedes
**ALL REGIONS**: Classic: Xarel-lo, Macabeo, Parellada, Subirat Parent (Malvasia), Monastrell, Garnacha, new: Chardonnay and PN - **Cava**: also Trepat - **Corpinat**: 90% from classic incl Sumoll, 10% new or Trepat) - **Classic Penedes:** also Malvasia de Sitges, Muscat d'Alexandria, Sumoll, Gewuerztraminer, Riesling
45
Comparison Ageing Cava, Corpinnat and Classic Penedes
**Cava** - Cava de Gurda 9 months - Cava de Guarda Superior Reserva 18 months - Cava De Guarda Superior Gran Reserva 30 months - Cava de Guarda Superior de Paraje Clarificado 36 months **Corpinnat**: 18 months **Classic Penedes** 15 months
46
Comparison Viticulture Cava, Corpinnat and Classic Penedes
**Cava Guarda Superior** wines - organic - over 10 year old vines - max 10000kg /ha (approx 66hl/ha) **Corpinnat** - certified organic - max 80hl/ha **Classic Penedes** - certified organic - max 80hl/ha
47
Subregions of Cava
1. Comptat de Barcelona - **Serra de Mar** (med, protected by cold northern winds, sandy soils, good acidity, mostly Xarel-lo) - **Valls d'Anoia Foix** (large, med, coat to altitude sites up to 800m, soils: alluvial at low altitude, stony clay and granite at high altitude protected against north wind, Xarel-lo by the coast, Macabeo in the valley and Parrelada in the mountains) - **Conca del Gaia** (around river Gaia, med climate, sea breeze) - **Serra de Prades** (inland, Prades mountains, fresh whites and Trepat, transitional climate med to continental, 350-600m) - **Pla de Ponent** (Lleida, slopes and high plain 100-700m, med near coast, continental inlnad, diurnal range, irrigation from mountains, riper fruit, fresher, higher acidity) - **Tarragona**: low lying hills, warm Mediterranean, simple, Macabeo 2. Ebro Valley - **Alto Ebro** (upper, mountain ranges, transitional, continental with Atlantic, 600m) - **Valle del Cierzo** (Cierzo wind, continental, dry climate) 3. **Vinedos de Almendral** (200-400m, dry climate, mild winter, dry, warm climate, often warm solano wind) 4. **Levante Zone** (nr Valencia, inland plateau 600-900m,
48
Elaborado Integral
- the whole production is carried out by one producer
D4 Sparkling Wines
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