CAVA

SPAIN

METHOD: Traditional

CAVA IS THE MOST prolific sparkling wine produced in Spain. Cava must be produced in the traditional method, with a minimum of 9 months of aging on the lees to make the grade. It gets its name from the old caves used to store the bottles while they are aging. Unlike Champagne, the production of Cava is not limited to one geographical area. Around 90 percent of Cava comes from Penedès, Catalonia; however, Cava can also be produced in other parts of Spain, as long as it meets the regulations. Cava is not as expensive as Champagne, making it a more economical option for fizz lovers.

FLAVOUR Profile
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A rich and appealingly affordable Spanish fizz

THE LOWDOWN

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image GRAPES

Typical grapes used in the production of Cava are Macabeo (dominant), Parellada, and Xarel-Lo, although Chardonnay sometimes makes its way into the final blend.

image TASTE

Look out for greener flavors: celery, apple, grass, and lime, with a touch of brioche and almond.

image STYLES

STANDARD
A minimum of 9 months of aging.

RESERVA
A minimum of 15 months of aging.

GRAN RESERVA
A minimum of 30 months of aging with an age statement.

ROSADO
Pink in color.

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