Cava pt 2 Flashcards
CAVA- Winemaking
harvest & initial processing notes for white and rosado
Picked early to have sufficient natural acidity
pneumatic press or soft press avoid extracting of phenolic
Rosado min of 25% black grapes and skin contact rather than blending red and white base wines.
Yield restricted to 80hL/Ha out of 150KG of grapes
CAVA- Winemaking
Yeast options for fermentation?
cultured yeast
Freixenet & Cevipe co-op uses strains that propagate themselves
Codorniu uses appropriate strains for the condition of each vintage
CAVA- Winemaking
fermentation
large format stainless steel tanks
14-16C (57-61F) cool to preserve fruity aromas
MLF typically prevented to preserve acidity
CAVA- Winemaking
choice of vintage vs. NV?
typically wines are from the fruit of one season
whether they are marketed as vintage or NV
-reserve wine is not common b/c vintage variation is limited & storing wine adds cost
CAVA- Winemaking
cap expulsion & Disgorging notes
large producers were early adopter – Gyropalette
historically disgorged by hand .
disgorge made easier – combination of yeast strain and bottle smooth glass inside to speed up flocculation
the whole process takes 80 minutes
CAVA- Winemaking
dosage notes
most is made into Brut 8-9 g/L
medium-dry (Semi-Seco) is also popular
Quality producer have a new focus on Brut Nature Style
CAVA- Styles of Cava
what are the main categories of Cava?
Cava
Cava Reserva
Cava Gran Reserva
CAVA- Styles of Cava
Cava- describe the style?
undergo min of 9 mts lees age (tirage to disgorgement)
White intensity: light to med
lemon, apple, herbal notes, light biscuit autolytic notes
Acidity: med to med +
quality: acceptable to good
inexpensive to mid priced
CAVA- Styles of Cava
Cava Reserva- describe the style
qualify needs 15 mts ageing on lees
autolytic notes evident
good to very good in quality and mid-priced
CAVA- Styles of Cava
Cava Gran Reserva- describe the style
to qualify need 30 mts lees ageing
show toasty, smoky autolytic notes
good to outstanding
may be produced in Brut, Extra Brut, or Brut Nature
premium in price
CAVA- Wine Law and Wine Business
name the administration?
Consejo Regulador del Cava which administers:
CAVA- Wine Law and Wine Business
What does the Consejo Regulador del Cava regulate?
an entity can register for one or all of the following:
Growers
Producers of base wine
Storekeepers of base wine
Cava Producers
common for an entity to be all
CAVA- Wine Law and Wine Business
describe cross flow between registers?
cross flow across growers, producer, base wine storekeeper, and Cava producers
Cross flow across geographical regions
common for grapes grown in Tarragona. made into still wine and transported to Barcelona to be finished into Cava -need to be logged
CAVA- Wine Law and Wine Business
name big companies in Cava business
Freixenet and Codorniu produce 75% of all finished Cava
Cevipe co-op process 55 Million grapes per year
CAVA- Wine Law and Wine Business
Where is cava sold and size of business?
2/3 cava is exported, 1/3 is sold in Spain
export market to: Germany, Belgium UK, USA
Market has increased 50% from 2000 to 2010
