Cava

Cava is Spain’s answer to Champagne made in the traditional method in the same way as Champagne and MCC. The traditional grape varieties used in Cava were Macabeo, Parellada and Xarel-lo, but the Champagne grapes Chardonnay and Pinot Noir are also now being used. Macabeo makes up around half of a standard Cava blend as the vines bud relatively late in the spring, ensuring that their flowers and grapes escape early frosts. It guarantees a decent harvest for producers despite the variety being quite bland in flavour.

Cava can be distinguished from most Champagnes or MCC due to the slightly rustic flavours attributed to Xarel-lo grapes. Parellada adds freshness from having naturally very high acidity levels. Zesty, citrus flavours dominate younger wines with autolytic flavours balancing the searing acidity in wines with longer lees ageing. Pinot Noir, Garnacha or Monastrell are used in Cava Rosado (Cava Rosé) to bring colour from skin contact, although rosé Cava cannot be blended but must be produced by pressing red and white grapes together in a process called Saignée.

While the original Cavas were produced in a small town called San Sadurní de Noya, Cava can come from various parts of Spain. Aragon, Navarra, Rioja, Pais Vasco, Valencia and Extremadura have specific demarcated areas which qualify for the DO, although less than 10 percent of Cava wine actually comes from these regions. The heart of Cava production remains in San Sadurní de Noya. All the other DO areas have a similar climate which is Mediterranean with moderate rainfall and sit at around 200-300 metres but the highest are at 800 metres.

The production of Cava under DO rules means wines must be aged on their lees for a minimum of nine months with a final alcohol level of at least 10% ABV up to 13% ABV. To gain the Reserva designation, there must be a maturation period of at least 15 months which is extended to 30 months for Gran Reserva.  Recently Cava producers have taken the final step to improve quality further by legalising single-vineyard Cava, now recognised as Cava de Paraje Calificado (CPC) involving a strict selection process. Vines must be at least 10 years old, with lower yields, and all wines must be brut, extra brut or brut nature, and bottle-aged on the lees for at least 36 months.

Cava comes in various sweetness levels which are classified into the following categories:

Brut Nature: Contains 0-3 grams per litre (no added sugar when disgorged)

Extra Brut: Contains 0-6 grams per litre

Brut: Contains 0-12 grams per litre

Extra Seco (or Extra Dry): Contains 12-17 grams per litre

Seco (or Dry): Contains 17-32 grams per litre

Semi-Seco (Semi-Dry): Contains 32-50 grams per litre

Dulce (Sweet): Contains more than 50 grams per litre

The Cava name comes not from the stone cellars (called ‘cavas’) in which the wine is matured. Sparkling wines were first produced in the 1870s, by a Josep Raventós, on his return to Catalunya after he visited France. He was married into the Cordorníu family, a brand that still dominates Cava production.

Cava was often referred to as Champagne in many countries. In the 1970’s the Champagne authorities began preventing the use of the term ‘Champagne’. This created the need for an alternative name for these Spanish sparkling wines. The name cava was chosen, and in 1970 the official Cava DO was created. Cava still struggles to gain the reputation it deserves and is still excellent value for money, but producers have worked hard to create its own identity away from a cheap Champagne substitute.