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Cava & Spirits

Cava is the Spanish sparkling wine par excellence, which is fermented in the bottle in a complex process, similar to the French Champaigne. Cava may belong to the Cava Denomination of Origin, which is not limited to a specific region but to the quality standard used in its production. This being so, 95% of Cava production is concentrated in Catalonia, where the town of Sant Sadurní d'Anoia is the nerve centre, as the two major wineries Codorníu and Freixenet are located.

The main grape varieties used in cava are: 

  • Parellada: Balances the balance and alcohol content and gives finesse and elegance to the cava.
  • Xarel-lo: Provides character and aroma.
  • Macabeo, also known as Viura: Provides a honeyed, fresh and fruity taste.
  • Subirat, Chardonnay and Pinot Noir are also used. For rosé cavas, Garnacha Tinta and Monastrell are used.

Cava production: All sparkling wines with D. O. Cava must be produced using the traditional method of fermentation in the bottle, which is identical to that used in the French region of Champagne. The differences between Cava and Champagne do not lie in the technique, but in the selection of grapes, the terroir and the climatic conditions.

Learn more:

Spanish wine "ABC" - A compact glossary to the D.O. regions of Spain.
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