Cava

Question 1

Who are the biggest Cava producers?

Answer 1

Freixenet and Codorníu

Question 2

What is unusual about the Cava PDO?

Answer 2

Grapes can be sourced from a number of differerent unconnected areas.

Question 3

Who regulates/oversees Cava production?

Answer 3

Consejo Regulador del Cava

(Cava Regulatory Council)

Question 4

What are the 3 local varieties typically used in Cava?

Answer 4

• Xarel-lo
• Macabeo
• Parellada

Question 5

Where is most Cava grown/produced?

Answer 5

95% in Penedès (in Cataluña)

Question 6

What are the three important areas Cava is produced in Cataluña?

Answer 6

• Penedès
• Lleida
• Tarragona

Question 7

Describe Penedès

Answer 7

• Mediterranean climate
• Sunny summers, mild winters and moderate (540mm) rainfall
• Vineyards from coast to inland at 200-300m
• Minority at 700-800mm
  
  • Higher acidity, more intense flavours
• All soils nutrient poor and good drainage
  
  • Aluvial soilsand clay @ lower altitudes
  • Stony clay and granite @ higher altitude

Question 8

Describe Llieda province

Answer 8

• Rises into mountains (100-700m)
• Mediterranean at lower levels, continental influence higher
• Irrigation from Pyranees makes this productive and provides frost protection
• Riper fruit lower, higher acidity higher

Question 9

Describe Tarragona province

Answer 9

• Mainly low lying or undulated hills
• Medeterranean
• Simple, Macabeo dominated wines

Question 10

What area outside of Cataluña is important for Cava?

Answer 10

Rioja.

Only Macabeo and Chardonnay are used here.

Question 11

What grape varieties are used to make rosè Cava (Rosado)?

Answer 11

• Garnacha Tinta - used less and less because of oxidation tendancy.
• Trepat - only legal for Rose
• Pinot Noir - both Rose and varetal BdN
• Monastrell - permitted but little used.

Question 12

What is the maximum permitted yield for Cava?

Answer 12

12,000 kg/ha

Question 13

Is harvest by hand or mechanical in Cava?

Answer 13

Both, but 90% is by hand due to disparate vineyards and uneven terrain.

Question 14

What are the requirements for Rosado wines?

Answer 14

• 25% black grapes minimum
• No blending

Question 15

What are typical fermentation temperatures for Cava?

Answer 15

14-16C to preserve fruity aromas in stainless steel.

Question 16

How are reserve wines used in Cava, and why?

Answer 16

They are not. Wines are typically from one season as there is little vintage variation and storage increases costs.

Question 17

Describe sweetness of Cava.

Answer 17

• Most are Brut @ 8-9g/L.
• Medium dry (Semi-Seco) is popular in some markets.
• Quality producers have new focus on Brut Nature

Question 18

What are the styles of Cava and their aging requirements?

Answer 18

• Cava - 9 months on lees
• Cava Reserva - 15 months on lees
• Cava Grand Reserva - 30 months on lees
• Cava de Paraje Califiicado (‘single estate’) - aged 36 months

Question 19

Describe Corpinnat

Answer 19

• A legally recognised prodcuer group
• Traditional method
• 100% organic grapes
  
  • 90% local
• Grown in Penedes
• Hand harvested
• Vinified on premises of the winery.
• 18, 30 and 60 month categories

Question 20

What is the difference between the styles of Cava and the permitted sweetness levels?

Answer 20

Basic Cava and Cava Reserva can be a range of sweetness. Gran Reserva and Cava de Paraje Calificado may only be Brut or lower (Extra Brut/Brut Nature)