Cava and Champagne are elaborated with the same procedure, called traditional method or champenoise. The process definition gives the name to the final product, a sparkling wine produced with the classic method of fermentation in bottle and ageing in “cavas”. Recently is one of the more dynamic sectors in the world of wine, with a whole production that has exceed the 220 millions of bottles per year, reaching customers from all over the world.
The production center is located mainly in the Penedès region, especially in a town called Sant Sadurní d’Anoia. The production is also allowed in some other places within Spain, among others: Requena (Valencia), Haro and Gravalos (La Rioja), Mendavia (Navarra), Extremadura (La Plata and Los Barros zone), Aragon and Aranda del Duero (Burgos).
The permitted white grapes to elaborate this sparkling are the following: Macabeu, Xarel·lo, Parellada, Chardonnay and Malvasia (also known as Subirat Parent). Garnacha Negra, Monastrell, Pinot Noir and Trepat are the red grape varieties also used to produce cava.
Cava Classification according to the ageing in bottle:
Cava: From 9 to 15 months ageing.
Cava Reserva: From 15 to 30 months ageing.
Cava Gran Reserva: At least 30 months ageing.
Cava Classification according to the sugar content:
Brut Nature: from 0 to 3 grams per liter.
Extra Brut: Up to 6 grams of sugar per liter.
Brut: Up to 12 grams per liter.
Extra sec (Extra Dry): From 12 to 17 grams per liter.
Sec (Dry): From 17 to 32 grams per liter.
Semi Sec: From 32 to 50 grams per liter.
Dolç (Sweet): More than 50 grams of sugar per liter.
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