Cava Flashcards
(44 cards)
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
