The Cava
The Cava is Spain's sparkling wine by excellence. Recently, they obtained the recognition of certain vineyards as "Parajes Calificados" a distinction that will allow appreciating the characteristics of their terroir, just like a Single Estate.
The first records of sparkling wine production in Catalonia date back to 1872, specifically in the town of Sant Sadurní d'Anoia, 20 kilometers west of the city of Barcelona, nowadays known as the Capital of the Cava.
It obtains the status of Denomination of Origin in 1986 and its production is not limited to the region of Catalonia, it is also produced in the regions of Rioja, Navarra, Aragon, Extremadura, Valencia, and Alava, although more than 95% is, evidently, produced in Catalonia.
By 2016, 33 903 hectares of vineyards have been counted exclusively for the Cava. According to the regulations of the DO Cava of the Regulatory Council, these are the production characteristics:
GRAPE VARIETIES White grapes: main varieties, Macabeo (Viura), Parellada and Xarel-lo; complementary: Malvasía (Subirat Parent) and Chardonnay.
Red grapes: Garnacha Tinta, Monastrell, Pinot Noir and Trepat which is used exclusively for the production of Cava Rosé.
The authorized vine training methods are goblet or double cordon, in any case, the density of plantation will not overpass the 3,500 vines per hectare.
THE WINEMAKING It must follow the steps of the Traditional Method. This process must last, from the moment of the tirage until the disgorging, 9 months minimum. Cava single varietal: 85% minimum of the grape variety in mention. Cava Millesimé: 85% minimum of the harvest year. Mention of the optional disgorging date.
THE CATEGORIES Cava: 9 months from the tirage to the disgorging, including aging on lees. Reserva: A minimum period of 15 months on lees. Gran Reserva: a minimum of 30 months on lees and a maximum of 12 g / l of sugars, that is, only Brut Nature, Extra Brut and Brut styles are allowed. The mention of the harvest year of the grapes is mandatory.
Paraje Calificado (Qualified Single Estate) -Only 14 vineyards with specific terroir characteristics (climate, soil, production). -Harvest 100% manual. -Vines over 10 years old. -Minimum 36 months before disgorging, including aging on lees. -A maximum of 12 g / l of sugars, that is, only the Brut Nature, Extra Brut and Brut styles are allowed. -The mention of the harvest year of the grapes is mandatory.
Source: DO Cava.
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