Cava together with Prosecco and Champagne is one of the best sparkling wines you can find. Its fine bubbles and vibrant citrus flavours make it a wine companion for every occasion.
Cava is a Spanish sparkling wine, mainly produced in the Penedes region of Catalonia. For reference, Barcelona is Catlonia's capital city. Most Cava production, about 95%, is centered around the town of Sant Sadurní d’Anoia where the first Cava was made by José Raventós in 1872. He was inspired by a trip to France and brought Champagne-style wine making to Spain.
To be called Cava, the wine must come from the Cava Denominación de Origen (DO) area and must be carbonated with a secondary fermentation in bottle, using the traditional method (méthode traditionnelle or méthode champenoise), among other appellation rules. The Cava DO is not a continuous region. There are 4 Cava zones spread out throughout Spain.
You can find this Spanish wine in two versions: white or rosé (rosado). It is generally made using three main types of grapes: Macabeo, Parellada and Xarello, the most important being Macabeo. The wine has a light to medium body and generally a dry profile. Among the dominant flavors you can find are citrus and fruit aromas: lime, Meyer lemon, quince, yellow apple, or tart apple. However, given that the minimum aging requirement (9 or more months) and he way the wines are aged (on lees), you're likely to find a bready and nutty aromas: brioche, almond, toasted hazelnut or smoke.
Cava is made using the traditional method (método tradicional). The process is often referred to as méthode champenoise in France. As you guessed it correctly, Champagne is made the same way. However, Cava producers cannot refer to the process they follow as méthode champenoise as the European Union has afforded special protection to the wines produced in the Champagne region of France.
Grapes are harvested early to allow them to maintain high levels of acidity, essential for a high quality Cava.
Grapes are then separated by varietal and gently pressed.
The first fermentation is carried out in a stainless steel tank or oak barrel producing the still wine which will serve as the base for the Cava wines.
The juices of the different varietals are blended in specific proportions.
The blended wine is then bottled with different levels of sugar added, along with the yeast. This starts the second fermentation in the bottle. At this stage, the bottle is sealed with a crown cap to facilitate the disgorgement process later on.
After the second fermentation has started, the bottles are placed in cellars, where the second fermentation takes place. As a result, CO2 is produced, which is trapped in the bottle and produces the famous bubbles. The bottles are left ''sur lie'' (on the lees, i.e. with the spent yeast cells inside them), which allows the wine to develop more complex flavors (toasty notes appear). Depending on the quality of the wine, it can be left to settle from 9 months to several years.
During this stage, the bottles are positioned in special racks, with the neck of the bottle pointing downwards at 45 degree angle and rotated a quarter turn (riddled) so that the lees settle in the neck of the bottle. Riddling can last between 6 and 8 weeks. Some producers still do this by hand, paying homage to tradition, but many producers have adopted the use of a riddling machine (or gyropalette) that rotates the rack a quarter turn and with it all of the bottles are turned a quarter.
During disgorgement, the dead yeast and sediment settled in the neck of the bottle is expelled from the bottle. There are two types of disgorgement:
The bottles are topped up with still wine mixed with sugar. The amount of sugar defines the type of wine that will be achieved (we will talk about this in detail further on in the article).
Lastly, the bottle is corked and labeled and left to rest for at least 9 months to allow for the wine to further develop. Only once the wine is deemed ready, the wine is released and ready to be shipped, and arrive at your table.
Although they are both sparkling wines, made in the exact same way, Cava and Champagne, differ in many ways.
There are 4 quality levels:
This is the
lowest quality level for Cava. Here, you can find
young wines, with a minimum of
9 months of aging in bottle. Sparkling wines with this quality level are characterized by being very fresh, and having an aroma and flavor with a
great predominance of citrus, besides not having such intense bubbles.
In Cava Reserva, you will find sparkling wines that have been aged for at least 18 months in the bottle, in low-light cellars. This allows Cava Reserva wines to develop more complex flavors and aromas than the previous level, in addition to having more abundant bubbles.
A sparkling Cava Gran Reserva has a much more elegant profile of flavors and aromas, thanks to the fact that they are aged for at least 30 months in bottle.
This is the highest level of quality for Cava wines to date. These wines are produced in very specific vineyards in Spain, which must be at least 10 years old. In addition, the grapes must be harvested by hand, the maximum harvest yield is 8,000 kg/48 Hl per hectare, and each bottle must be aged for at least 36 months.
Depending on the amount of sugar added, different types of Cava wine are obtained:
No shortage of amazing cava wine producers. But, we are biased to these two sustainable and organic wine producers, hailing from the epicentre of cava production, Penedès:
Azimut is a wine producer in
Penedés producing sustainable and ecological wines. All their wines are made with
certified organic grapes, purchased from local farmers. The wines are
easy to drink and
ultra delicious. Azimut, which is the producer of fantastic wines such as
Donzella Xarel-lo, also stands out for the production of fine Cava wines. Here are some of the best examples of Cava produced by Azimut, which are a great introductory way to the wonderful world of Cava.
This wine has a particularly beautiful pale color, and is reminiscent of red fruits such as strawberries, with a slight acidic touch reminiscent of red apples!
Another very interesting aspect is that it has a really nice texture on the palate, with zero sugar or dosage. This is achieved because this wine is exposed to a small amount of oxygen before its second fermentation. This makes it a much more interesting Cava.
Finally, this wine has another very remarkable aspect: its price! It is very difficult to find a 100% organic wine, with such a careful production process (for example the grapes are disgorged by hand) and natural bubbles that are also very affordable!
Here we are talking about a particularly fresh wine with a very bright color, which in its taste evokes delicious ripe white fruits, lemon peel, lemon curd and even a bit of toasted almonds on the finish.
This wine has
persistent but not invasive bubbles, which makes it ideal for cleansing the palate when eating
seafood, especially
oysters
(which pair very well with the acidity of this wine).
Suriol, is a wine producer in Penedès, with a rich 400 year history, located in the hills of Alt Penedès. Assis Suriol, one of the best cava winemakers, is at the helm of the eponymous brand. He is the 17th generation in the family to continue the family tradition of producing wine.
In their centuries-old cellars, wines are made following the tradition of natural winemaking: using indigenous yeasts that provide unique flavor notes and a production method for grapes focused on sustainability and yield limitation, reflecting the particular characteristics of every terroir.
Suriol has two varieties of Cava wine:
This wine perfectly reflects Suriol's production style: the grapes used are native varieties (40% Macabeo from the La Plana vineyard, 30% Xarel-lo from the L'Hort vineyard and 30% Parellada from the Les Carbasses vineyard) from 3 different plots, and each plot is fermented individually, with native yeasts. Fermentation is carried out in concrete tanks during the winter. Then the wine rests for more than two years on its lees. This, together with the grape varieties, gives the wine its characteristic notes of baker's yeast, honey and citrus.
This wine is another great example of the production method used by Suriol: the grapes are
harvested by hand from only two plots, and carefully pressed with
6 hours of skin contact. The wine is then fermented using the same methodology as the Cava Blanco Reserva, and
aged for a year in wooden barrels, which gives this fantastic exponent subtle notes of chestnut. Finally, it is fermented in the bottle for two years with its lees, before being racked entirely by hand. This process results in an
aromatic and sweet wine, with notes of raspberry,
blueberry, white chocolate and
subtle chestnut.
Cava is a fantastic and in many ways one of the most under-appreciated sparkling wine. The wines are very similar to Champagne but generally cheaper. In addition, the combination of the climatic conditions in which the grapes for both wines develop, added to the type of grapes used in each wine, will end up giving a different flavor profile, although both will have a strong citrus presence in flavor and aroma.
Despite the differences, both wines are a great option to enjoy sparkling wines, with great presence of bubbles, and combining them with a delicious meal. In the particular case of Cava wines, they pair very well with Iberian ham. You can even try them with delicious Spanish tapas, with which they make a particularly good pairing!
If you want to learn more about the labelling requirements of Cava wines, then you should definitelly check out article about
wine labelling requirements.
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real wines, wines with
minimal intervention. All of our wines are
sustainable. Almost all of our wines are
certified organic. Many of our wines are
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