CAVA

Question 1

What are the three main Cava producing regions?

Answer 1

Penedes, Lleida and Tarragona

Question 2

What is the Penedes region climate?

Answer 2

Mediterranean with bright, sunny summers, mild winters and moderate rainfall spread throughout the year.
Summer nights are chilly at higher altitudes (700-800m), producing wines with intense flavours and higher acidity.

Question 3

What soil types are found in Penedes, and how do they affect the growing environment?

Answer 3

Alluvial and clay at lower altitudes.
Stony slay and granite sub-soils at higher altitudes.
All relatively poor in nutrients, adequate drainage and water retention making them suitable for viticulture.

Question 4

How do soil types affect wine style?

Answer 4

Macabeo-based wines from grapes grown at higher altitude have more flavour and higher acidity than grapes closer to sea; they age well.
They provide many blending opportunities to producers.

Question 5

What is the Lleida region climate and topography?

Answer 5

Mediterranean at lower altitude.
Continental influences at higher altitudes.
Mountainous with slopes and high plain (100-700m)

Question 6

How do irrigation systems affect growing conditions in Lleida?

Answer 6

Water from the Pyrenees turned this semi-desert into a productive vineyard land.
It provides frost protection in spring.

Question 7

What is the Tarragona region climate and topography?

Answer 7

Mediterranean with low lying or undulating hills.

Question 8

What variety makes Cava Rosado?

Answer 8

Trepat - local to Conca del Babera, strawberry flavours and high acidity.

Question 9

What role do the Cantabrian Mountains play?

Answer 9

They protect the region from excessive rainfall coming from the Atlantic.
Grapes grown at higher altitude have higher acidity, making them well-suited for quality sparkling wine.

Question 10

What are the main varieties used for Cava?

Answer 10

Macabeo, Xarel-lo and Parellada (+Chardonnay)

Question 11

How do the different varieties impact winemaking?

Answer 11

They are picked at different times, over 1-2 week period to gain different characteristics and provide different base wines for blending.

Question 12

Macabeo characteristics

Answer 12

• aka Viura
• 36% vineyard plantings
• Planted 100-300m asl in Penedes
• Planted at higher alt. in Rioja and Lleida
• Late budding = less prone to spring frost
• First picked
• High yielding
• Susceptible to botrytis bunch rot and bacterial blight
• Light intensity apple and lemon aromas and flavours

Question 13

Xarel-lo characteristics

Answer 13

• 25% plantings
• Planted at sea level
• Planted as high as 400s asl in Penedes
• Indigenous to Cataluña
• Mid-budding = prone to spring frost
• Mid-ripening
• Susceptible to powdery and downy mildew
• Greengage and gooseberry notes, herbal (fennel) notes
• Earthy when over-ripe
• Good affinity to oak

Question 14

Parella characteristics

Answer 14

• 20% plantings
• Planted on higher sites in Penedes
• Indigenous to Cataluna
• Lowest yielding
• Latest ripening
• Best vineyards at high altitudes = long-ripening season to reach flavour maturity without excessive potential alcohol.
• Adds finesse and floral notes
• Early budding = prone to spring frost
• Susceptible to powdery mildew

Question 15

Chardonnay characteristics

Answer 15

• 9% plantings
• Adds body, richness and finesse
• Clone and rootstocks are important to balance ripeness and potential alcohol

Question 16

What other varieties are used to Cava Rosado?

Answer 16

• Garnacha Tinta
• Pinot Noir = single varietal - blanc de noir
• Monastrell (Mataro)

Question 17

Why are low-density vineyards with moderately high yields ideal?

Answer 17

Because they produce low intensity flavoured based wines.

Question 18

Why is irrigation important?

Answer 18

To relieve hydric stress and protect future viability of vineyards.

Question 19

What role do rootstocks play?

Answer 19

They are chosen for lime tolerance and to control vigour. Macabeo tends to grow excessive shoots and leaves and produces little fruit if planted on the wrong rootstock.

Question 20

How do misty humid mornings affect growing environment and how is fruit quality guaranteed?

Answer 20

Botrytis and downy mildew hasard.
Copper and sulfur sprays.
Canopy management measures - removing leaves on north side of rows to aid circulation and reduce shade.

Question 21

Is full phenolic ripeness needed for Cava?

Answer 21

No. The juice is extracted quickly to avoid excessive phenolic pick up.

Question 22

How doe botrytis affect the quality of wine?

Answer 22

Too high a level can have a negative effect on yeast in secondary fermentation process.

Question 23

What are the considerations of mechanical vs. hand picking?

Answer 23

Hand-picking: Widely scattered ownerships, fragmented vineyards located on uneven terrain, fruit hand selected in the vineyard, avoiding splitting and microbial spilage by using small crates - for high quality wines.
Mechanical: Night picking, tech. improvements allowing whole berry picking, increased quality at lower price point.

Question 24

Why are pneumatic presses used?

Answer 24

To maintain wine quality by avoiding extraction of phenolics.

Question 25

How is Rosado made? What are the max yields permitted?

Answer 25

• Minimum 25% black grapes
• Skin contact
• Max yields = 80hL/ ha, one hL from 150kg

Question 26

Cava winemaking steps

Answer 26

1. Early picked grapes to retain natural acidity
2. Cultured yeasts - cultured or commercial
3. First fermentation in large format stainless steel tanks at controlled temp. (14-16ºC) to preserve fruity aromas
4. No malo to preserve acidity
5. Traditional method

Question 27

Why is the use of reserve wines uncommon?

Answer 27

Because vintage variation is limited and storing wines adds cost.

Question 28

How has disgorgement process been improved?

Answer 28

A combination of yeast strain selection and use of bottles with smooth surface to aid flocculation, and a rotating drum to replace gyropalettes.

Question 29

What is the typical dosage of Cava?

Answer 29

8-9g/L. Medium dry (semi-seco).

Question 30

What are the different styles of Cava?

Answer 30

• Cava: min. 9 months lees ageing - acceptable to good quality, inexpensive to mid-priced.
• Cava Reserva: min. 15 months lees ageing = more evident autolytic notes - good to very good in quality and mid-priced.
• Cava Gran Reserva: must undergo 30 months lees -ageing = pronounced toasty smoky autolytic notes - very good to outstanding quality and premium in price.