Premium Aged Cava

Question 1

T/F Cava is both hand and machine harvested

Answer 1

T

Question 2

How many litres of wine max may come from 1kg of grapes?

Answer 2

0.666 litres

Question 3

Are base wines blended before or after fermentation?

Answer 3

After

Question 4

Why is base wine cooled?

Answer 4

To encourage precipitation of tartaric acid crystals

Question 5

How are Cava’s designated for shorter lees aging sealed for 2nd fermentation?

Answer 5

Steel cap (crown cap)

Question 6

How are Cava’s designated for longer lees aging sealed for 2nd fermentation?

Answer 6

Cork stopper and staple

Question 7

What forms of sugar may be used for tirage?

Answer 7

Dry yeasts, yeasts in wine, concentrated grape must, RCGM, partially fermented grape must, base wine

Question 8

Licor de Tiraje may not increase abv in base wine by more than what %?

Answer 8

1.5% increase total

Question 9

What is the abv of Cava base wine?

Answer 9

9.5%-11.5%

Question 10

What is the TA of Cava base wine?

Answer 10

> 5g/l

Question 11

What is the max VA in Cava base wine?

Answer 11

< 0.6 g/l

Question 12

Max total sulphur dioxide in Cava base wine?

Answer 12

< 140 mg/L

Question 13

pH in Cava base wine?

Answer 13

2.8-3.4

Question 14

How does CR monitor base wine?

Answer 14

1.Administration: verifies provenance 2. Analysis: external laboratory 3. Organoleptic: CR tasting committee

Question 15

What are rimas?

Answer 15

Horizontal rows that store cava bottles for 2nd fermentation in cellar

Question 16

When was the gyropalette invented?

Answer 16

1968

Question 17

What may be used for licor de expedición?

Answer 17

Sucrose, grape must, partially fermented grape must, concentrated grape must, RCGM, base wine, wine distillate

Question 18

Licor de expedición must not increase level of acquired abv by what %?

Answer 18

Max 0.5% abv increase

Question 19

Finished Cava acquired abv?

Answer 19

10.8%-12.8%

Question 20

Finished Cava min. TA?

Answer 20

> 5 g/l

Question 21

Finished Cava max VA?

Answer 21

< 0.65 g/l

Question 22

Finished Cava max total sulphur dioxide?

Answer 22

< 140 mg/l

Question 23

Finished Cava pH?

Answer 23

2.8-3.4

Question 24

Finished Cava min. overpressure?

Answer 24

3.5 bar aT 20°C

Question 25

For bottles smaller than 250 ml what is the min overpressure?

Answer 25

3 bar at 20° C

Question 26

Min aging for Cava?

Answer 26

9 months

Question 27

Min aging for Cava Reserva?

Answer 27

15 months

Question 28

Min aging for Cava Gran Reserva?

Answer 28

30 months

Question 29

Min aging for Cava de Paraje Calificado?

Answer 29

36 months

Question 30

Traditional Cava is what % of production?

Answer 30

87.1%

Question 31

Cava Reserva is what % of production?

Answer 31

10.9%

Question 32

Cava Gran Reserva is what % of production?

Answer 32

1.9%

Question 33

Cava de Paraje Calificado is what % of production?

Answer 33

0.1%