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Buy Cava
Cava is a type of sparkling wine with Denomination of Origin. Its elaboration process is different from that of other types of sparkling wines, and is characterized by following the traditional champenoise method, which makes its second fermentation, aging and release to the market in the same bottle. This makes the bubbles form naturally.
Denomination of Origin Cava
Cava is a Protected Designation of Origin for sparkling wines from Spain, which are made using the traditional champenoise method. The territory covered by this D.O., called Cava Region, includes about 160 municipalities, distributed in seven autonomous communities.
In Catalonia, the fundamental nucleus of production is concentrated with 63 municipalities in Barcelona, Tarragona with 52 villages, 12 in Lleida and 5 in Girona; looking at the Ebro river basin we find two counties in Aragón, 2 in Navarra, up to 18 in La Rioja and 3 in the Basque Country. In total almost 32.000 hectares and about 260 wineries, being Penedés (Sant Sadurní d'Anoia) the region where most of the production converges, about a 90%.
The bottles with this Denomination of Origin are sealed with a specific stopper, which has a four-pointed star engraved on its base. This is what allows us to certify that it is indeed a bottle of cava.
Different Types of Cava
Grape Varieties
The traditional varieties for Cava production are three: Xarel.lo, which gives structure to Cava wine, Macabeo, which endows apple and citric primary aromas, and finally Parellada, which confers elegance and mildness as well as aroma.
Besides these grape varieties, some others are also used: Chardonnay to enhance aroma intensity and improve ageing, Pinot Noir to obtain rosé cava, aromatic and delicate, and Trepat which furnishes colour and ripe red fruits aroma to rosé cava.
We will be able to distinguish the different types of cava not only according to the variety of grape used for its production or its area of origin, but also based on its aging time and the amount of added sugar it contains.
Categories of Cava according to Ageing
Cava
Guard cellar. It is the freshest and youngest cava, elaborated from the traditional method with a minimum later aging of 9 months in bottle. It is a light, fruity and bubbly cava.
Cava Reserva
The superior grade cava needs a minimum of 18 months to rest in the cellar, without light or sound. Abundant bubble, fresh and balanced.Cava Gran Reserva
Its aging of more than 30 months in the bottle, gives it a great complexity and aromatic intensity.Cava from a qualified site
It is a unique, very special and differentiated product, which denotes delicacy and quality, with at least 36 months of aging.Types of cava depending on the added sugar
We can distinguish different types of cava depending on the amount of added sugar they have per liter, from the Brut Nature that does not admit the addition of sugar to the Cava Dulce.
In between these two extremes, there are a great number of options:
Brut Nature ( from 0 to 3 grams per liter)
Extra Brut (3-6 g/l)
Brut (6-12 g/l)
Extra Dry (12-17 g/l)
Dry (17-32 g/l)
Semi Sec (32-50 g/l)
Sweet (+50 g/l)
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Buy Cava
Cava is a type of sparkling wine with Denomination of Origin. Its elaboration process is different from that of other types of sparkling wines, and is characterized by following the traditional champenoise method, which makes its second fermentation, aging and release to the market in the same bottle. This makes the bubbles form naturally.
Denomination of Origin Cava
Cava is a Protected Designation of Origin for sparkling wines from Spain, which are made using the traditional champenoise method. The territory covered by this D.O., called Cava Region, includes about 160 municipalities, distributed in seven autonomous communities.
In Catalonia, the fundamental nucleus of production is concentrated with 63 municipalities in Barcelona, Tarragona with 52 villages, 12 in Lleida and 5 in Girona; looking at the Ebro river basin we find two counties in Aragón, 2 in Navarra, up to 18 in La Rioja and 3 in the Basque Country. In total almost 32.000 hectares and about 260 wineries, being Penedés (Sant Sadurní d'Anoia) the region where most of the production converges, about a 90%.
The bottles with this Denomination of Origin are sealed with a specific stopper, which has a four-pointed star engraved on its base. This is what allows us to certify that it is indeed a bottle of cava.
Different Types of Cava
Grape Varieties
The traditional varieties for Cava production are three: Xarel.lo, which gives structure to Cava wine, Macabeo, which endows apple and citric primary aromas, and finally Parellada, which confers elegance and mildness as well as aroma.
Besides these grape varieties, some others are also used: Chardonnay to enhance aroma intensity and improve ageing, Pinot Noir to obtain rosé cava, aromatic and delicate, and Trepat which furnishes colour and ripe red fruits aroma to rosé cava.
We will be able to distinguish the different types of cava not only according to the variety of grape used for its production or its area of origin, but also based on its aging time and the amount of added sugar it contains.
Categories of Cava according to Ageing
Cava
Guard cellar. It is the freshest and youngest cava, elaborated from the traditional method with a minimum later aging of 9 months in bottle. It is a light, fruity and bubbly cava.
Cava Reserva
The superior grade cava needs a minimum of 18 months to rest in the cellar, without light or sound. Abundant bubble, fresh and balanced.Cava Gran Reserva
Its aging of more than 30 months in the bottle, gives it a great complexity and aromatic intensity.Cava from a qualified site
It is a unique, very special and differentiated product, which denotes delicacy and quality, with at least 36 months of aging.Types of cava depending on the added sugar
We can distinguish different types of cava depending on the amount of added sugar they have per liter, from the Brut Nature that does not admit the addition of sugar to the Cava Dulce.
In between these two extremes, there are a great number of options:
Brut Nature ( from 0 to 3 grams per liter)
Extra Brut (3-6 g/l)
Brut (6-12 g/l)
Extra Dry (12-17 g/l)
Dry (17-32 g/l)
Semi Sec (32-50 g/l)
Sweet (+50 g/l)