CAVA Flashcards
cava
- Cava became enshrined in Spanish law in
1972 as a protected denomination for sparkling wines made by the traditional method. - When Spain joined the EU, in 1986, it was
recognised as a quality sparkling wine produced in specific regions. - In 1989, the EU authorities gave it PDO (protected designation
of origin) status named after a wine, rather than a place. However, unusually for a PDO wine, grapes can be sourced from a
number of different, unconnected areas. Wine production is regulated and overseen by the Consejo Regulador del Cava. - Traditionally, the wines were made from three local varieties: Macabeo, Xarel-lo and Parellada. Chardonnay is increasingly used in
blends, though quality producers are also putting renewed emphasis on the local varieties.
LOCATION
Most grapes for Cava are grown and most Cava produced within Penedès in Cataluña – more than 95 per cent in both cases.
Grapes may also be grown, and Cava produced, in a number of areas other than Cataluña; for example, in parts of Rioja (500 km
from Barcelona) or Valencia (350 km to the south).
Penedès region
- This is the main area of production.
- The climate is predominantly Mediterranean with the largest extent of vineyards being in the 200–300 metres range with bright, sunny summers, mild winters and moderate rainfall (540 mm) spread
through the year. A minority of vineyards are up to 700–800 metres above sea level. - The soils vary
too, from alluvial and clay lower down to stony clay and granite sub-soils higher up. All soils types are relatively poor in nutrients,with adequate drainage and water retention making them suitable for viticulture. - The principal towns are San Sadurní d’Anoia, in and around which the principal Cava producers are located, and Vilafranca del
Penedès, where the Consejo has its headquarters.
Macabeo
- 36 per cent of vineyards registered for Cava
- typically planted at 100–300 metres above sea level, but with some planted higher in Rioja and Lleida.
- It is late budding (and thus less at risk from spring frosts), is picked first of the local varieties and
is high yielding. - Macabeo is susceptible to botrytis bunch rot and bacterial blight (a serious disease associated with warm, moist conditions which reduces yields and for which there is no cure).
- It has light intensity apple and lemon aromas and flavours.
Xarel-lo
- 26 per cent of vineyards registered for Cava
- typically planted at sea level and up to as high as 400 metres.
- It is
indigenous to Cataluña. Mid-budding (and therefore prone to spring frosts in some years) and ripening, it is susceptible to powdery
and downy mildew, but otherwise has good disease resistance. - It gives greengage and gooseberry notes, has herbal (fennel) notes
that sets it apart from the other varieties and can become earthy when fruit is over-ripe. It has a reasonable affinity with oak.
Parellada
- 21 per cent of vineyards registered for Cava
- Typically planted on higher sites (e.g. 500 m).
- It is indigenous to Cataluña and is the lowest yielding, lowest alcohol, but latest ripening of the three main indigenous Spanish white grapes.
- The best vineyards are planted at highest altitudes. It needs to be planted at altitude to give it a long-ripening season to reach phenolic
maturity without excessive potential alcohol. - It adds finesse and floral notes.
- It is early budding (and is therefore prone to spring
frosts) and susceptible to powdery mildew.
Chardonnay
9 per cent of vineyards registered for Cava. It adds body, richness and finesse. The choice of clone and rootstock
are vital for balanced ripeness because otherwise it would ripen too quickly and accumulate too much potential alcohol.
BLACK GRAPE VARIETIES
- Small volumes of rosé Cava (Rosado) are also made using the following varieties.
- Garnacha Tinta – used less and less because of its tendency to oxidise but contributes ripe red fruit and some spicy notes.
- Trepat – a variety local to Conca del Barberà with strawberry flavours and high acidity; it can legally only be used in Rosado production, but is increasingly used in that style
- Pinot Noir – used for Rosado blends and as a single variety; it is often made into Blanc de Noirs wines.
- Monastrell is allowed in the production of Cava but is little used.
- Tempranillo is not permitted in Cava production.
BLACK GRAPE VARIETIES
- Small volumes of rosé Cava (Rosado) are also made using the following varieties.
- Garnacha Tinta – used less and less because of its tendency to oxidise but contributes ripe red fruit and some spicy notes.
- Trepat – a variety local to Conca del Barberà with strawberry flavours and high acidity; it can legally only be used in Rosado production, but is increasingly used in that style
- Pinot Noir – used for Rosado blends and as a single variety; it is often made into Blanc de Noirs wines.
- Monastrell is allowed in the production of Cava but is little used.
- Tempranillo is not permitted in Cava production.
VINEYARD MANAGEMENT
- Maximum yield for Cava is set at 12,000 kg per hectare.
- Vines are typically planted at low to moderate densities (1,500–3,500
vines/hectare) with either traditional bush vines or single or double cordon. - Low-density vineyards with moderately high yields are suitable because producers are not looking for intense primary flavours in base wines.
- Irrigation is permitted, though strictly
controlled, to relieve hydric stress and protect the future viability of vineyards. Yields may not be increased by irrigation. - Rootstocks are chosen for tolerance to lime, where needed, and to control vigour. Macabeo in particular tends to grow excessive
shoots and leaves and produces little fruit if planted on the wrong rootstock. - Downy and powdery mildew may be a problem because Cataluña can get mists. Vines are treated with copper and sulfur to
counteract this. - Canopy management measures, such as removing leaves from the north side of the row, are used to aid air
circulation. Botrytis is also a threat due to these humid conditions. - Grapevine moth is an issue, with some producers treating this
using sexual confusion techniques. - Grapes are typically tested for sugar levels, acidity and pH in order to make a decision on picking dates. Full phenolic ripeness is
not needed for most Cava, as the juice will be extracted quickly to avoid excessive phenolic pick up. - Low potential alcohol and
appropriate acidity are important criteria in setting a picking date, which is typically earlier than for still wines. - A recent development has been testing for gluconic acid values (indicator of botrytis infection) in grapes. Too high a level can have
a negative effect on yeast in the secondary fermentation process and will result in a subsequent drop in wine stability. If grapes
have values that are too high, they will be rejected, maintaining the quality of the final wine. - Producers can choose whether to pick mechanically or by hand. The vast majority of grapes are harvested by hand (90 per cent)
as vineyards are very widely scattered in ownership, fragmented and on very uneven terrain, though gradually more grapes are
being machine-harvested. Grapes for high-quality wines are all picked by hand
VINEYARD MANAGEMENT
- Maximum yield for Cava is set at 12,000 kg per hectare.
- Vines are typically planted at low to moderate densities (1,500–3,500
vines/hectare) with either traditional bush vines or single or double cordon. - Low-density vineyards with moderately high yields are suitable because producers are not looking for intense primary flavours in base wines.
- Irrigation is permitted, though strictly
controlled, to relieve hydric stress and protect the future viability of vineyards. Yields may not be increased by irrigation. - Rootstocks are chosen for tolerance to lime, where needed, and to control vigour. Macabeo in particular tends to grow excessive
shoots and leaves and produces little fruit if planted on the wrong rootstock. - Downy and powdery mildew may be a problem because Cataluña can get mists. Vines are treated with copper and sulfur to
counteract this. - Canopy management measures, such as removing leaves from the north side of the row, are used to aid air
circulation. Botrytis is also a threat due to these humid conditions. - Grapevine moth is an issue, with some producers treating this
using sexual confusion techniques. - Grapes are typically tested for sugar levels, acidity and pH in order to make a decision on picking dates. Full phenolic ripeness is
not needed for most Cava, as the juice will be extracted quickly to avoid excessive phenolic pick up. - Low potential alcohol and
appropriate acidity are important criteria in setting a picking date, which is typically earlier than for still wines. - A recent development has been testing for gluconic acid values (indicator of botrytis infection) in grapes. Too high a level can have
a negative effect on yeast in the secondary fermentation process and will result in a subsequent drop in wine stability. If grapes
have values that are too high, they will be rejected, maintaining the quality of the final wine. - Producers can choose whether to pick mechanically or by hand. The vast majority of grapes are harvested by hand (90 per cent)
as vineyards are very widely scattered in ownership, fragmented and on very uneven terrain, though gradually more grapes are
being machine-harvested. Grapes for high-quality wines are all picked by hand
Winemaking
Pneumatic presses are used for a soft press. This is to maintain wine quality by avoiding the extraction of phenolics. Rosado must
be made from a minimum of 25 per cent black grapes and by contact with the skins, rather than blending.
Yield is limited to 80 hL/ha with one hectolitre of must from 150 kg of grapes.
- The first fermentation takes place in large-format stainless steel tanks at
controlled temperatures, 14–16°C (57.2–60.8°F), to preserve fruity aromas. Malolactic conversion is typically prevented to preserve
acidity. Thereafter the wines are made by the traditional method.
The wines are typically from the fruit of one season, whether they are marketed as vintage or non-vintage. The use of reserve
wines is not common because vintage variation is limited and storing reserve wines would add cost.
- Most Cava is Brut with 8–9 g/L as a typical dosage level. Medium-Dry (Semi-Seco) is popular in certain markets (Spain, Germany).
Quality producers have a new focus on the Brut Nature style.
STYLES OF CAVA
Cava – minimum nine months of ageing (tirage to disgorgement) for wine in which the primary fruit is the main feature; typically,
a white and fully sparkling wine with moderate intensity lemon, red apple and herbal fruit notes, light biscuit autolytic notes and
medium to medium (+) acidity; typically, good to very good quality and mid- to premium-priced, with a few at super-premium
prices
- Cava Reserva – minimum 15 months of ageing, when the autolytic notes are more evident.
- Cava Gran Reserva – minimum 30 months of aging, when the autolytic notes are dominant has a pronounced toasty, smoky
autolytic character and is sold for premium and super-premium prices. Brut, Extra Brut or Nature.
- Cava de Paraje Calificado, single estate or vineyard Cava, was introduced in 2017 for
estate-produced and ‑bottled Cava. To qualify, the Cava must be made from the grapes of one single estate,
owned by the producer of the wine. The vines must be at least ten years old, with a maximum production yield
of 8,000 kg per hectare, 48 hL/ha after pressing. The wine cannot be acidified (as other Cava can). The
finished wine must be aged at the estate for a minimum of 36 months and, as noted, must be Brut sweetness
level or lower.
- A number of high quality producers (examples include Gramona and Recaredo) left the Cava DO in 2019 and
founded the legally recognised producer group Corpinnat. This commits members to making sparkling wines by the
traditional method with 100 per cent organic grapes, grown in Penedès, harvested by hand and vinified entirely on the premises of the
winery. 90 per cent of the grapes used must be approved local varieties. There are three categories with minimum ageing on the lees of 18,
30 and 60 months.
