Cava

Question 1

History of Cava

Answer 1

• Cava began to be used informally in the 1960s as the industry recognized that it would need a generic name for traditional method sparkling wine on it’s journey to EU citizenship
• Spain issued protected denomination in 1972
• 1989 - EU authorities gave Cava a PDO status
• the only PDO in Spain where grapes can be sourced from anywhere
• overseen by the Consejo Regulador del Cava

Question 2

3 Main Cava Varieties

Answer 2

Macabeo
Xarel-lo
Parellada
(Chardonnay used increasingly in blends)

Question 3

Locations

Answer 3

• Most important is Penedes - more than 95% is grown and produced here
• Penedes, Lleida and Tarragona are most important areas for Cava

Question 4

Penedes Region

Answer 4

• Mediterranean climate with bright, sunny summers, mild winters and moderate rainfall spread throughout the year (full ripeness of grapes never an issue)
• vineyards range from the coast to higher altitudes
• majority of vineyards are at 700-800m above sea level
• soils vary but (chalky limestone and clay) - all are poor in nutrients with adequate drainage and water retention aka perfect for viticulture

Question 5

Lleida province

Answer 5

• land rises up into the mountains and has both slopes and a high plain (100-700m)
• Mediterranean climate at lower levels with increasing cooling influences at higher altitudes
• Was a former semi-desert but now has an irrigation system from the Pyrenees which turned it into productive vineyard land
• Lleida is most important for the Raimat estate, producing still wines. The same family owns Cordoniu

Question 6

Tarragona province

Answer 6

• mainly low lying or undulating hills with a Mediterranean climate
• wines here are quite simple, for early drinking and Macabeo dominated
• Conca de Barbera sub-area is the home of Trepat, the black variety used increasingly for Cava Rosado

Question 7

Rioja as a growing area for Cava

Answer 7

• Cantabrian mountains protect the region from excessive rainfall from the Atlantic
• Grapes grown at higher altitudes can have higher acidity and suited to sparkling wines
• only varieties grown here are Macabeo (Viura) and Chardonnay
• Macabeo rives much later here than in the Penedes where it is typically grown at lower altitude

Question 8

Macabeo

Answer 8

• 36% of vineyards
• typically planted 100-300m above sea level in Penedes but higher in other regions
• late budding and less susceptible to spring frost
• is picked first of the local varieties and high yielding
• light intensity apple and lemon aromas/flavors
• often blended with Chardonnay

** an indicator in tasting for Cava - rustic, oxidized, bruised apple, earthy, rubber and lower acid than other traditional method wines*

Question 9

Xarel-lo

Answer 9

• 25% of vineyards
• planted at sea level and to as high as 400m in Penedes
• indigenous to Catalunya
• mid-budding and ripening with decent disease resistance
• gives greengage and gooseberry notes, has herbal (fennel) notes that set it apart and can become earthy when overripe
• reasonable affinity with oak

Question 10

Parellada

Answer 10

• 20% of vineyards
• typically planted on higher sites (e.g. 500m) in Penedes
• indigenous to Catalunya
• lowest yielding but latest ripening of the 3 main grapes
• best vineyards are at highest altitudes - needs a long ripening season to reach flavor maturity without excessive potential alcohol
• adds finesse and floral notes

Question 11

Chardonnay in Cava

Answer 11

• 9% of all registered Cava vineyards

- adds body, richness and finesse

Question 12

Black Grape Varieties in Cava (Rosado)

Answer 12

1. Garnacha Tinta - easily oxidizes but contributes red fruit and spicy notes
2. Trepat - local to Lleida, contributes strawberry flavors and high acidity
3. Pinot Noir - used in both blends and single varietal wines - often Blanc de Noirs
4. Monastrell is allowed but rarely used

Tempranillo NOT permitted in Cava production

Question 13

3 Categories of Cava

Answer 13

1. Cava
2. Cava Reserva
3. Cava Gran Reserva

Question 14

Cava category

Answer 14

• minimum 9 months lees aging
• White wines are light to medium intensity lemon, apple and herbal notes, light biscuit notes and medium to medium + acidity
• acceptable to good
• 88% of all Cava sales

Question 15

Cava Reserva category

Answer 15

• minimum 15 months lees aging
• autolytic notes ar emoe evident
• good to very good

Question 16

Cava Gran Reserva

Answer 16

• minimum 30 months lees aging
• pronounced toasty, smoky, autolytic notes
• very good to outstanding
• can only be Brut, Extra Brut or Brut Nature

Question 17

Cava de Paraje Calificado

Answer 17

• single estate or vineyard Cava introduced in 2017
• must be made from one single estate, owned by the producer of the wine
• vines must be minimum 10 years old
• maximum production yield of 8,000 per ha, 50 hL/ha after pressing
• cannot be acidified
• minimum 36 months lees aging
• Brut sweetness or lower

Question 18

Corpinnat

Answer 18

a group of high quality producers committed to making sparkling wines by traditional method with 100% organic grapes, grown in Penedes, harvested by hand and vinified entirely on the premises of the winery

• 90% of grapes must be approved local varieties
• 3 category with diff aging requirements (18, 36, 60 months)

Question 19

4 Registers involved in the production process of Cava

Answer 19

1. Growers
2. Producers of Base Wines
3. Storekeepers of Base Wines
4. Cava Producers

*good deal of cross flow across 4 registers

Question 20

Business of Cava

Answer 20

• 88% basic Cava category
• Freixenet and Cordorniu produce 75% of all finished Cava
• 1/3 spain, 2/3 exported
• Rosado 8% of sales