D.O. Cava

The background of the O.D. Cava date back to 1959 when Trading Standards Wine Espumosos and gasifieddos and where the word cava is named first settled. In 1972 it constitutes the O.D. delimited only to the area of Penedes in Catalonia. A unique feature of this O.D. It is not confined to a specific geographical region, but is present in 10 Spanish provinces over 7 regions and 159 municipalities benefiting from this designation are divided between Barcelona, Tarragona, Lleida, Girona, Alava, La Rioja, Zaragoza, Valencia, Navarra and Badajoz. These municipalities are the only ones with legal capacity to produce sparkling wine and named as cava.D.O. Cava
The origin of Cava is produced in the mid-nineteenth century, when the process of second fermentation in the bottle could be controlled. In 1872, they are produced in Sant Sadurní d’Anoia the first bottles of Cava and the town becomes the main capital of Cava.
The cultivation of the vine extends from the Mediterranean coast to the highest areas, about 800 m. altitude. But it is in the area at an altitude of 200 to 300 m., Where the largest vineyard area is located.
The climate is Mediterranean, bright and sunny, mild winters and summers not excessively hot, with moderate rainfall, ideal for growing grape varieties with which we cava.
The manufacturing process has maximun quality standards. From harvesting grapes, transportation to the winery, pressing, obtaining wort etc. Report each variety to be included in the cava is vinified separately to further determine the proportion of the mixture of wine.
Cavas are classified according to their sugar content, from brut to sweet through the Extra brut, brut, Extra Dry, Dry, Semi Dry.
The cava should be served between 5 and 8 degrees, always cooled in a refrigerator or bowl with water and ice and never in freezer. It is served in fine glass and transparent glass, never in wide glass.
As for the maturation time are young cavas, reserves and gran reserva. Finally we should also mention the rose cava following the same production method, but uses red varieties in its production.

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