4. Cava Flashcards
Where in Spain is Cava traditionally made? And where is most of it now produced?
In Cataluna, in the area around Barcelona (north east Spain).
Now made mostly in Penedes.
When did the term Cava become legally recognised as a PDO?
1972 - When Spain entered the EU.
What is different/interesting about the Cava PDO?
It is for a production style rather than a place - grapes can be sourced from a number of different, unconnected areas.
What is the climate like in Penedes?
Mediterranean (sunny summers, mild winters, moderate rainfall year-round)
What are two varying environmental factors in Penedes?
The altitude - ranging from the coast up to 700-800 metres, with the majority grown at 200-300 metres.
The soil - alluvial soil and clay and low altitude, and stony clay and granite at higher altitudes.
How does altitude effect the final wine style?
Higher altitude grown grapes will have more flavour and higher acidity and will produce more age-worthy wines.
What is the climate like in Lleida?
Coastal mountains, including a high plane. Mediterranean at the coast and increasingly continental at altitude.
How has the Lleida province been made viable for grape growing?
Formerly a semi-desert and made viable by irrigation systems from the Pyrenees, providing feritlity but also frost protection.
Why is the Lleida province important?
It is where the Raimat estate is - which is the largest single vineyard estate owned by one family (2200 hectares), owned by the Raventos (who also own Codorniu). Pioneered growing Chardonnay.
What is the climate like in Tarragona?
Mediterranean, low lying undulating hills.
What are the wines like from Tarragona?
What speciality is grown here and where specifically?
Simple, Macabao based for early drinking.
Trepat - the black grape increasingly valued for Rosado, grown in the Conca de Barbera region
Apart from Penedes, Lleida and Tarragona, what is the other important growing area?
Rioja - sheltered by the Cantabrian mountains, particularly the Rioja ALta regions with high altitude. They grow Macabeo (Viura) and Chardonnay.
What are the principal varieties used?
Macabeo, Xarel-lo and Parellada. Chardonnay less so but still significantly.
Describe Macabeo. (8)
- 36% of plantings
- Typically planted at 100-300 metres
- Late budding
- Picked first (early ripening?)
- High yielding
- Susceptible to Botrytis and bacterial blight
- Light intensity apple and lemon
- Can be a single variety Cava where it is the only planting, but increasingly blended with Chardonnay
Describe Xarel-lo. (8)
- 25% percent of plantings
- Planted at 0-400 metres
- Mid-budding
- Mid-ripening
- Susceptible to powdery and downy
- Aromas of gooseberry and herbal notes, can become earthy when overripe.
- Indigenous to Cataluna
- Has a reasonable affinity with oak
Describe Parellada. (8)
- 20% of plantings
- Planted on higher sites (500m)
- Early-budding
- Late ripening
- Low yielding
- Susceptible to powdery
- Needs altitude to give a long ripening period without gaining excessive alcohol
- Adds finesse and floral character
Describe Chardonnay. (3)
- 9% of plantings
- Adds body, richness and finesse
- Needs to be the right clone and rootstock as to to ripen too quickly in this climate
What are the four black grape varieties planted?
- Garnacha Tinta - oxidises easily, adds ripe red fruit character
- Trepat - only legally for Rosado, adds acidity and strawberry flavour
- Pinot Noir - Rosado, blends and BdN
- Monastrell - allowed but rarely used
NOTE - Tempranillo not allowed