Spain

Question 1

Where is most Cava made and what are the regional considerations?

Answer 1

Penedès produces over 95% of cava

Mediterranean climate, 540mm rain average, sunny summers

most vineyards are 200m-300m, with some up to 800m

Soils have good drainage, and water retention. Some stoney clay and granite

Question 2

How does Lleida growing differ from Penedès?

Answer 2

Continental climate higher up

Irrigation is used widely

Question 3

How does Tarragona growing differ from Penedès?

Answer 3

Lower lands, warmer

Simple Macabeo dominated wines for early drinking

Has the province Conca de Barberà for Trepat

Question 4

What are the vineyard considerations for Cava?

Answer 4

typically low density (1.5-3k plants/ha), but high yielding vines

misty mornings encourage botrytis and downy mildew. Powdery in dry weather. Copper and sulphur are used

Avoid full phenolic ripeness

grapes can be tested for botrytis using gluconic acid values

90% of grapes are harvested by hand due to fragmented holdings

Question 5

What re the key winemaking decisions for Cava?

Answer 5

pneumatic press with whole bunches

Rosado is from skin maceration and min 25% black grapes

max yield 80 hL/ha

Cultured yeast
Stainless steel
14-16°C
No MLF

Typically no reserve wines

Automate disgorgement drums, extra smooth bottles

Question 6

How is the Cava industry regulated?

Answer 6

4 registers for different parts of the trade (growers, basewine producer, basewine sellers, cava producers)

75% of wine is Frexinet or Codorníu

Question 7

What is the new Cava category?

Answer 7

Cava de Paraje Calificado:

• Single estate
• grower/producer
• 10 year old vines
• max 48 hL/ha yield
• 36 months aged
• Brut only

Corpinnat is the organic category, with 18, 30 or 60 months on the lees

Question 8

What is Cava called from Rioja?

Answer 8

Rioja DOCa - Espumoso de Calidad de Rioja
Crianza - 15 months lees
Reserve - 24 months
Gran Añada - 36 months