Cava is Spain's answer to Champagne. 🥂 95% of it is made in Catalonia, Penedés, but it can also be made in other parts of Spain in white and rosé form. 🏞️ 🍷 Originally, local varieties were used for its preparation, such as Xarello, Macabeo and Parellada, but now other varieties are also accepted, such as Chardonnay, Pinot Noir, Garnacha, Monastrell and Trepat. 🍇 🍾 The similarity to Champagne ends in the preparation, as Cava is always made using the méthode traditionnelle process, thus representing a similar style to its French counterpart at a fraction of the price. 💶
We can divide Cava into 4 quality categories:
🍾Cava: Min. 9 months on the lees
🍾Cava Reserva: Min. 18 months on lees
🍾Cava Gran Reserva: Min. 30 months on the lees. They are all vintage and produced in the Brut Nature, Extra Brut or Brut category.
🍾Cava Paraje Calificado: Min. 36 months on the lees; vintage; only Brut Nature, Extra Brut and Brut; from separate certified plantations, there are min. About 10-year capitals! 🌿🍾
Special mention should be made of the "Corpinnat" protection of origin, for which the grapes come from the most outstanding historical plantations. 🏰🍇 One of the strictest champagne regulatory systems, requiring organic cultivation, low capital burden and manual harvest. 🌱👩 🕰️🍾 Another characteristic of Corpinnat Cava is the star symbol on the bottom of the corks. ✨🍾
💬 Write your favorite Cava experience in an Instagram comment!
Pictures: Vinum Voyage
Professional consultant: Attila Trembeczki