8. Cava

Question 1

Comment on the protected denomination of origin Cava

Answer 1

1. Cava is informally used in Spain in 1960s when the Spain need a generic name for a sparkling wine made by traditional method when joining EU.
2. In 1972, Cava became enshrined in Spanish law as protected denomination for sparkling wine made by traditional method.
3. When joined EU, Cava was recognised as a quality sparkling wine made by traditional method in specific region.
4. In 1989, EU authorities gave Cava a PDO after a wine rather than a place.
5. It becomes unusual that grape can be sourced for unconnected regions .
   6.Macabeo, Xarel-lo, and Parellada, chardonnay.
6. Cosejo regulador del Cava is a regulating party.

Question 2

Comment on the natural factors that influence Cava production in penedes.

Answer 2

1. 95% cataluna. Cava and grape.
2. Mediterranean, sunny summer, mild winter. 540mm
3. Lower altitude alluvial clay, higher clay granite.poor nutrient. Good drainage and retaintion.
4. Coast lower, higher inland 200-300
5. 700-800
6. Intense, high acid macabeo.
7. Ageing well.
8. Blending opportunities available
9. Cool summer night.
10. Sant Sadurni d’Alonia
    11 Vilafranca del penedes Consejo

Question 3

Commend on. Lleida

Answer 3

1. Mountain slops high plain
2. 10-700
3. Mediterranean, continental inland
   4 irrigation Pyrenees. Semi desert to vineyard
4. Frost prevention
5. Riper lower, fresher acid higher
6. 2200 ha Raimat
7. Ravento Raimat, codorniu chardonnay

Question 4

Comment on the cava production in Tarragona.

Answer 4

1. Low laying, undulating hills
2. Mediterranean climate
3. Simple wine, early drinking sparkling from Macabeo
4. Conca de Barbera, the centre for Trepat
5. Increasing interest for Cava rosado.

Question 5

Comment on white grape varieties used for cava production.

Answer 5

1. Macabeo 100-3000m in Penedes, higher altitude I. RIOJA.
2. Late budding lower frost risk.
3. Early first, high yielding.
4. Bunch rot, bacteria blight reduce yield.
5. Light apple citrus.
6. Single cava, increasing blending with chardonnay.
7. 37% vineyard
8. Only indigenous other than cataluna
9. Xarel-lo 26%
10. Sea level to 400m Penedes
11. Indigenous cataluna
12. Powdery, downy, otherwise goof resistance to disease.
13. Mid bud，ripening, frost
14. Greengage, gooseberry fennel. Earthy when overripe.
15. Affinity to oak.
16. Parellada, 19%
17. High altitude 500m
18. Slow ripening, full flavour without high alc.
19. Indigenous to cataluna.
    20 lowest yielding.
20. Early budding, frost.
21. Latest ripening
22. Finesse, floral
23. Powdery
24. Chardonnay 9%
25. Body, richness and finesse.
26. Clone, rootstock important, balanced ripeness
27. Otherwise rapid, high alc

30 . Pick at different time, each variety picked over 1-2 weeks
31. Different characteristics

Question 6

Comment on black grapes for cava production

Answer 6

1. Garnacha Tinta: ripe red fruit spice. Lesser and lesser used due to o2.
2. Add ripe fruit.
3. Trrpat, conca de barbera, strew Berry high acid, only rosado allowed
4. Pinot noir, rosado blend
   , blanc de noir

5.monastrell very little .
6. Tempranillo not allowed

Question 7

Comment on the Cava production from region other than Cataluna.

Answer 7

1. Rioja particular Rioja Alta 425 m above sea
2. Cantabrain block rain from Atlantic
3. Higher acidity, quality sparkling.
4. Macabeo (Viura)and Chardonnay mainly used.
5. Ripe later than Penedes lower altitude.

Question 8

Comment on vineyard management of cava production.

Answer 8

1. Low to moderate density 1500 to 3500
2. Bush vine, single double cordon.
3. Low density with moderately high yield, primary fruit intensity not required
4. Irrigation permitted, not for yield, maintain vineyard viability by reducing hydraulic stress.
5. Misty humid morning, botrytis, downy, powdery I dry days.
6. Grapevine moth, sexual confusion.
7. Sulfur copper spray.
8. Leaf removal north side of vine, air, light.
9. Rootstock, tolerate to lime, control vigour. Excessive leave, low yield Macabeo.
10. Hand, mechanical harvest permitted. 90% hand harvest due to ownership. For example Freiexnet. Mainly contracted grape. Difficult torranean
11. New harvester achieve 80% whole berry.
12. Machine harvest,

Question 9

Describe vineyard management of Cava

Answer 9

1. Low to moderate density 1500 to 3500 per ha
2. Bushvine, single double cordon.
3. Irrigation ok, not for yield, for future vineyard viability by reduce hydralic stress.
4. Misty, humid morning, botrytis, downy. And powdery during dry days .
5. Copper and Sulphur
6. Leaf removal north side of vine, air light.
7. Grapevine moth, sexual confusion.
8. Sugar, acid and pH, decide harvest time low alc, appropriate acid.
9. No phenolic ripeness required, juice quickly extracted reduce phenolic in wine.
10. Gluconic acid, botrytis level, rejection standard.
11. 90% hand pick, due to multiple ownership and difficult landscape.
12. Eg freiexnet handpicks due to contra t grower.
13. Mechanical allowed. 80% whole Berry. Raimat estate machine to pink grape for. Condorniu.
14. Fast, pick at night.
15. Chill and frezz must, grape to process centre
16. Reduce o2 and spoilage.
17. 10kg crate to pick premium 25kg mid quality. Reduce crush, o2 spoilage. Phenolic

Question 10

Comment on cava winemaking process.

Answer 10

1. Pneumatic soft, low phenolic extract,
2. 79hl per ha, 100l per 150 kg.
3. Propagate (frexinet Cevipe) or buy in yeast ( codorniu select suitable yeast every year)
4. Ferment 14-16 primary fruit.
5. Large sst.
6. Gyropalette, rotary drum 80 mins.
7. Single vintage, low vintage variation, reserve adds cost.
8. Rosado mins 25% black
9. Skin contact not blend red white.
10. Yeast and smooth glass flocculation faster improve discorgement.
11. Brut (8-9), semi seco medium dry, brut nature
12. Popular Spain germany.

Question 11

Comment on cava wine laws

Answer 11

1. 79hL per ha; 100L /150kg
   2.original categories, cava 9 month, cava reserva 15 m, Cava Gran reserva 30 months on lees.
2. 2017 single vineyard cava; Cava de Paraje Calificado.
3. 2022; merge into Cava de Guarda young cava.
4. Cava de Guarda Superior; inc cava reserva, Gran reserva and Cava de Paraie Calificado.
5. cava de Guarda superior. Min 10 years old vine, organic, state vintage, tradable vineyard to bottle, 10 t. Per ha..
6. 100% integral producer, elaborado integral.
7. May display zone of origin: comtat de Barcelona or Valls d’Alonia Foix.
8. 2014 Classic Penedes, traditional method, 15 month lees and 100% organic. First organic.
9. 2019 high quality producers Gramona and Recaredo left cava do and form producer group corpinnat, local grape in Penedes, elabrodo integral, organic and 18,30, 60. Month on lees.

Question 12

Describe Rioja sparking wine

Answer 12

1. 2017 approved
2. Espumono de calidada de Rioja
3. Hand harvest
4. Traditional
5. Criaza 15, reserva 24 gran anada 36