Cava Flashcards
What is unusual about the Cava PDO?
Cava is named for wine made in a certain method and not the area of production
Where is Cava produced?
Cataluña - 95%
Rioja
Valencia
Which regions within Cataluña grow grapes for and produce cava?
Penedès - main production area
Lleida
Tarragona
Describe the climate, topography and soil of Penedès
- Mediterranean - sunny summers, mild winters, moderate rainfall spread evenly throughout year (540mm)
- Coastal up into foothills, most are 200-300m with some up to 800m –> large diurnals producing grapes with intense flavour and higher acid
- Soils vary - alluvial and clay at lower altitudes to stone clay and granite at higher altitudes
- But all soil poor in nutrients with right balance between drainage and water retention
Give an example of how varying soil types and topography can influence the wine made.
Macabeo-based wine from grapes at higher altitude have more flavour + higher acid and are better suited to ageing than those grown in warmer coastal areas
Describe the climate and topography of Lleida / Lérida
- Mediterranean at low altitude, continental at higher altitude
- Vineyards on slopes and elevated plain ranging between 100-700m –> blending opportunities
- Semi-desert so water from the Pyrenees used for irrigation and frost protection
Name the important producer making wine in the Lleida province
Raventós –> 2,200ha Raimat Estate - largest single-vineyard estate in Spain
Describe the climate, topography and wines the the Tarragona provience
- Mediterranean climate
- Low-lying, undulating hills
- Macabeo-dominat, simple, early drinking wines
Which other province in Spain is important for the production of Cava?
Describe its climate and the wines it produces.
Rioja
- Cantabrian Mountains protect from excessive rainfall
- Grapes grown on higher altitude sites e.g. Rioja Alta
- Macabeo + Chardonnay
Which grape varieties are permitted to be used to make Cava?
Macabeo, Xarel-lo, Parellada (vast majority)
Chardonnay, Garnacha Tinta, Trepat, PN, Tempranillo
How does picking create an opportunity for blending?
Each variety picked at different times and same varieties may be picked over 1-2 week window
Describe where Macabeo is typically planted, its characteristics and the wine it produces.
36% of plantings, 100-300m, mainly in Penedès
Late budding
High yielding
Picked first
Susceptible to Botrytis and bacterial blight (spread in warm, moist conditions, no cure)
Light intensity apple and lemon
Usually blended with Chardonnay but may be single-varietal
Describe where Xarel-lo is typically planted, its characteristics and the wine it produces.
20% of plantings, planted from sea level up to 400m in Penedès.
Mid-budding - some frost risk
Mid-ripening
Susceptible to powdery and downy mildew
Greengage, gooseberry, fennel –> earthy when overripe
Works well with oak
Describe where Parellada is typically planted, its characteristics and the wine it produces.
20% of plantings, on higher sites in Penedès
Early budding - spring frost risk
Low yielding
Late ripening - must be planted at high altitude to allow extended ripening season without excessive ABV
Susceptible to powdery mildew
Adds finesse and floral notes
Describe where Chardonnay is typically planted, its characteristics and the wine it produces.
9% of plantings
Adds body, finesse, richness
Choice of rootstock important for controlling speed of ripening
Summarise how to following black grapes are used:
- Garnacha Tinta
- Trepat
- Pinot Noir
- Monastrell
- Tempranillo
Used to make small quantities of rosé cava.
Garnacha Tinta - tends to oxidise easily, contributes red fruit and spice
Trepat - local to Conca del Barberà, contributes strawberry flavour, high acid
Pinot Noir - also used for BdN wines
Monastrell - allowed but rarely used
Temp - not allowed
Describe how vineyards are typically designed
- Low - med density (1500-3500 VPH)
- Bush vines or single/double cordon
What is the max yield and why is it relatively high?
12,000kg/ha
Low-density vineyards with high yields possible because intensely concentrated base wine isn’t needed
Is irrigation allowed?
Yes - for water stressed vines but not to increase yields
Why is the choice of rootstock important?
- Tolerance to lime - may cause chlorosis otherwise
2. Control vigour - esp. for Macabeo
What are the main threats to disease and pest threats to Cava vineyards? How are they dealt with?
Botrytis and downy mildew due to misty, humid mornings - copper and sulfur + canopy management
Powdery mildew - dry weather - copper and sulfur + canopy management
Grapevine moths - sexual confusion
Why might growers only remove leaves from the north side of vines?
Done to improve air circulation but leaves not removed on south side due to risk of sunburn
How are grapes assessed for ripeness?
Sugar levels, acidity, pH
Grapes with low potential alcohol
Full phenolic ripeness not required - extraction is minimised during pressing
Why do growers test for gluconic acid values?
Indicates botrytis infections - if levels are too high it can have a negative impact on yeast during secondary ferment and reduce the wine’s stability
How may grapes be harvested? How are most harvested?
Mechanically or by hand
90% by hand due to fragmented vineyard holdings and even terrain
What are some potential advantages to machine harvesting?
- Grapes may be picked at night
2. Improvements mean ~80% of grapes can be harvested as whole berries
Describe the difference between grapes picked for Freixenet and Codorniu.
Freixenet - small growers pick by hand
Codorniu - mechanically harvested their own vineyards
Describe different options for transporting and pressing grapes.
Basic fruit - handpicked and transported in 25kg bins
Premium fruit - handpicked and transported in 10kg bins
Grapes usually pressed within the same regions as grapes are picked and refrigerated juice transported to wineries in Sant Sadurní d’Anoia
How are grapes pressed and what is the max yield?
Pneumatic - gentle to reduce extraction of phenolics
80 hL / ha and 1 hL per 150kg
How is Rosado made?
> 25% black grapes with contact from skins for colour
Outline the winemaking process
- Pneumatic press
- 1st fermentation - stainless steel, 14-16c with cultured yeast
- Malo usually prevented to maintain acidity
- 2nd ferment - cultured yeast
- Riddling and disgorgement using specialised equipment
- Dosage is Brut around 8-9 g/L
Describe the technological innovations that have been implemented by larger Cava producers
- Gyropalette - Cava producers were early adopters
- Yeast strain selection - consistent ferment and faster flocculation
- Glass with smooth inner surface to speed flocculation
- Automated rotating drum - replacement to gyropalette
Why are reserve wines not usually used?
- Vintage variation limited
- Cost of holding wines in reserve
What sweetness levels are most commonly seen?
Brut - typical
Med-Dry - Spanish, Germany markets
Brut Nature - for quality focused producers
Describe the three main categories of Cava
Cava - min 9 months on lees
- Light-med intensity
- Lemon, apple, herbal, some autolysis
- Med - med (+) acidity
- Acceptable - good
- Inexpensive - mid-priced
Cava Reserva - min 15 months on lees
- More evident autolysis
- Good - very good
- Mid-priced
Cava Gran Reserva - min 30 months on lees
- Pronounced toasted, smoky autolytic
- Very good - outstanding
- Premium price
What sweetness range may Reserva and Gran Reservas be produced in?
Brut, Extra Brut or Brut Nature
What are the four registers administered by the Consejo Regulador del Cava?
- growers
- producers of base wines
- storekeepers of base wines
- Cava producers
Is it typical for grapes to be vinified and bottled in the same region and labelled as such?
No - e.g. quite common for Tarragona grapes to be vinified into base wine and then sent to Barcelona to be finished as Cava
Describe the structure of Cava production
Freixenet and Codorníu - 75% of production
Cevipe - processed 55m kg of grapes although doesn’t finish Cava itself
How much Cava is produced and where is it sold?
250m bttls in 2018
- 87% Cava
- 11% Reserva
- 2% Gran Reserva and Cava de Paraje Calificado
- 8% Rosado
33% domestically
Main export markets: Germany, Belgium, UK, USA
Describe Cava sales trends since 2000
Sales up 50% since 2000, plateauing since 2010
Outline the efforts to improve consumer perception of Cava (3)
2014 - Classic Penedès - within Penedès DO wine made from organic grapes, min 15 months on lees
2017 Cava de Paraje Calificado - single-estate grower-produced wines, at least 10 y/o vines, 8000 kg / ha, 48 hL / ha, no acidification, min 36 months on lees and Brut or less
2019 - Corpinnat group - producers using 100% organic grapes in Penedès, hand harvest and vinified on-site, >90% local varieties, three ageing categories 18, 30, 60 months
Outline the Espumoso de Calidad de Rioja category
- Within Rioja DOCa
- Hand-harvested and trad method
- Min ageing requirements:
1. Crianza - 15 months
2. Reserva - 24 months
3. Gran Añada - 36 months
All Cava must be made in which way…
Trad method
