Denominacion de Origen
The Cava appellation has its historic birthplace in the Penedès, in Catalonia, where the first bottles were made in 1872 in the municipality of Sant Sadurní d'Anoia. Its production area, very largely Catalan, also extends to municipalities in La Rioja, Navarre, the Basque Country, Aragón, Extremadura and the Valencia region. The soils there are mostly calcareous, low in sand, fairly clayey and low in organic matter. The climate, of the transitional Mediterranean type between the mildness of the coast and the harshness of the inland areas, is marked by long, very sunny summers, around 2,500 hours of sunshine a year, and annual rainfall close to 500 mm. The authorized white varieties are Macabeo, Xarel·lo, Parellada, Malvasía and Chardonnay; the red varieties are Garnacha Tinta, Monastrell, Pinot Noir and Trepat, with Macabeo, Xarel·lo and Parellada accounting for most of the vineyard. Cava is distinguished by its method of production, required throughout its territory: a second fermentation in the bottle following the traditional method.
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Cava is a white or rosé sparkling wine made by the traditional method: a second fermentation in the bottle followed by a minimum of nine months on the lees in the same bottle. The Reserva, Gran Reserva and Paraje Calificado designations require longer periods, of eighteen, thirty and thirty-six months respectively. Styles range from Brut Nature, with no added sugar, to sweet. Its colour ranges from pale yellow to straw, sometimes with greenish hints in the whites, and from light to deeper pink in the rosés; the bubbles are fine, continuous and persistent. Young, it shows fresh, fruity aromas; with age, prolonged contact with the lees brings notes of dried fruit and pastry, hints of ripe fruit and greater complexity, while acidity keeps it fresh and balanced. Young Cava suits an aperitif, seafood, shellfish and rice dishes; Reserva and Gran Reserva styles pair well with cured meats, sauced fish and matured cheeses.
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