D.O. Cava Wine Region

Discovering the Cava Wine Region: A Sparkling Jewel of Spain

The Cava wine region, renowned for its high-quality sparkling wines, holds the Denomination of Origin (D.O.) “Cava.” This designation covers vineyards primarily in the interior of Barcelona province, with additional areas in the Ebro Valley, Almendralejo, and Requena.

Traditional Production Methods

Cava production relies on traditional methods, with the second fermentation in the bottle. This process, along with the allowed grape varieties in the cava wine region, gives Cava its distinctive bubbles and flavors. The primary grape varieties – Macabeo, Xarel.lo, and Parellada – have defined Cava’s unique profile for over a century.

A Rich History

The history of the Cava wine region dates back to the 19th century. The first Cava produced in 1872 in Sant Sadurní d’Anoia, located in Alt Penedès, Catalonia, Spain. Marking the beginning of a sparkling tradition that has continued to evolve and impress.

Commitment to Excellence

International recognition and a push towards 100% organic production by 2025 highlight the Cava wine region’s commitment to excellence. This ongoing dedication ensures that Cava remains a celebrated sparkling wine worldwide.

Explore the Cava wine region and discover the unique flavors and rich heritage that make this Spanish sparkling wine truly exceptional.

Wine Description

The Cava wine region is renowned for producing several types of Cava, each with unique characteristics. Here’s an overview of these delightful sparkling wines.

Cava de Guarda

White Cava (Cava Blanco)

Characteristics: The youngest and freshest type, aged for a minimum of 9 months in the bottle. It ranges in color from pale to straw yellow, with occasional greenish tinges. Fresh, clean fruit aromas dominate, without reduction or oxidation notes.

Cava de Guarda Superior

Cava Reserva

• Characteristics: Aged for at least 18 months, this Cava offers a fine balance and complexity with aromas of aniseed, peach, apricot, and apple blossom.

Gran Reserva Cava

• Characteristics: Aged for over 30 months, this Cava is elegant, and displays complex, clean aromas due to prolonged contact with lees. The white version shows a range of yellow tones, while the rosé features various shades of pink. These wines are balanced, with mature fruit, nut, and toasted flavors.

Paraje Calificado Cava

Paraje Calificado Cava

• Characteristics: Aged for a minimum of 36 months. Known for the complexity of its aromas, including nuts and toasted notes. The wine is balanced, with a creamy structure and good acidity, offering an elegant mouthfeel.

Understanding Paraje Calificado Cava

“Paraje Calificado” Cava is a distinguished classification within the Denomination of Origin “Cava”. This type of Cava is produced under stringent conditions that enhance its quality and distinctiveness. The vineyards used for Paraje Calificado must meet specific criteria, including:

• Minimum Vineyard Age: Vines must be at least 10 years old.
• Geographical Demarcation: Vineyards are cartographically delineated with identified parcels that have unique soil, climate, and cultivation characteristics.
• Production Practices: Grapes must be harvested manually and brought whole to the winery. The maximum yield allowed is 8,000 kilograms per hectare, translating to 48 hectoliters per hectare.
• Wine-making Process: Only the first fractions of the press are used, with a yield limit of 0.6 liters of must per kilogram of grapes.
• Aging Requirements: The minimum aging period for Paraje Calificado Cava from tirage to disgorging is 36 months.
• Certification: The wines must be certified as organic, with a transitional period leading up to mandatory certification by the 2025 harvest.

The production process for Paraje Calificado Cava ensures the wine develops a complex aroma, balanced structure, and creamy texture, resulting in an elegant and refined sparkling wine.

Rosé Cava (Cava Rosado)

Guarda, Reserva or Gran Reserva

• Characteristics: This wine shows various shades of pink. It has fresh, clean fruit aromas similar to White Cava, with no reduction or oxidation notes.

Winemaking and Viticulture Practices

The Cava wine region adheres to specific winemaking practices to ensure the quality of its sparkling wines. Here’s an overview of these practices and restrictions:

Elaboration of Base Wine

• First Fractions of Pressing: Only the initial fractions are used, with a maximum yield of 1 hectoliter of must per 150 kilograms of grapes.
• Paraje Calificado Wines: For these special wines, the maximum extraction yield is 0.6 hectoliters of must per 100 kilograms of grapes.
• Base Wines: These can be either white or rosé, with rosé wines requiring at least 25% of grapes from red varieties.
• First Fermentation: This takes place in stainless steel tanks, converting the must into base wine with an alcohol content of 9.5-11.5% ABV through the introduction of yeast.

Blending or Coupage

• Process: Base wines are blended to create the final product. This blending, along with aging and dosage, defines the final character of the Cava.

Tirage (Second Fermentation in the Bottle)

• Bottling: The blend is bottled, and a mixture of yeast and sugar (tirage liqueur) is added. This initiates a second fermentation in the bottle, producing carbon dioxide and creating the bubbles characteristic of Cava. Bottles are then sealed and stored horizontally (en rima) for aging.

Aging on the Lees

• Minimum Contact: The bottles remain in contact with the lees (dead yeast cells) for a minimum of nine months. This contact adds to the complexity and creaminess of the Cava.

Riddling

• Sediment Movement: The bottles are gradually turned and tilted to move the lees sediment to the bottle neck.

Disgorgement

• Sediment Removal: The sediment is removed from the bottle, often by freezing the neck and expelling the ice plug containing the lees.

Dosage or Expedition Liqueur

• Sweetness Level: After disgorgement, the addition of wine and sugar determines the final sweetness level of the Cava. Types range from Brut Nature to Dulce, depending on the amount of sugar added.

Final Sealing and Labeling

• Sealing: The final cork is inserted, and a wire cage is added to secure it. The bottle is then labeled with the type of Cava and other necessary details.

Viticulture Practices in the Cava Wine Region

The Cava wine region follows different viticulture practices to maintain its high standards.

Age of the Vineyard:

• Minimum Age: Vineyards must be in at least their third vegetative cycle to qualify for Cava production.

Certification for Special Indications:

• Organic Certification: Vineyards producing “Reserva,” “Gran Reserva,” and “Paraje Calificado” Cavas must be certified organic. This involves a transitional period starting from 2022, with full certification required by 2025. Additionally, these vineyards must be at least 10 years old.

Trellis Systems:

1. Traditional Bush Vine (En Vaso)
   • Vines grow in a free-standing bush shape, a traditional method.
2. Espaldera (Trellis)
   • Several sub-systems are used:
     • Simple or Double Cordo: Vines are trained along horizontal wires, with either one or two arms.
     • Simple or Double Guyot: Vines are pruned to one or two fruiting canes and a renewal spur.

These practices ensure high standards in Cava production, adhering to strict guidelines to maintain the wine region’s reputation and product excellence.

Wine Classification and Labelling

The Cava wine region uses several classifications based on aging and other criteria. Here are the details on these classifications and how to read a label from this region:

Classification of Cava by Sugar Content

Cava can be classified based on the amount of sugar added during dosage, defining its final sweetness level:

1. Brut Nature
   • Sugar Content: 0-3 grams per liter (g/L)
2. Extra Brut
   • Sugar Content: 0-6 g/L
3. Brut
   • Sugar Content: Up to 12 g/L
4. Extra Seco (Extra Dry)
   • Sugar Content: 12-17 g/L
5. Seco (Dry)
   • Sugar Content: 17-32 g/L
6. Semi Seco (Semi-Dry)
   • Sugar Content: 32-50 g/L
7. Dulce (Sweet)
   • Sugar Content: More than 50 g/L

Classifications Based on Aging

1. Cava (Guarda)
   • Minimum aging of 9 months.
   • Available in all seven sugar content classifications.
2. Reserva
   • Minimum aging of 18 months on the lees.
   • Available in all seven sugar content classifications.
   • The harvest year must be indicated on the label.
3. Gran Reserva
   • Minimum aging of 30 months on the lees.
   • Produced only in Brut, Extra Brut, or Brut Nature styles.
   • The harvest year must be indicated on the label.
4. Cava de Paraje Calificado (Qualified Single Estate Cava)
   • Minimum aging of 36 months on the lees.
   • Produced only in Brut, Extra Brut, or Brut Nature styles.
   • The harvest year must be indicated on the label.

Additional Required Classifications on Labels

1. Guarda Superior
   • Refers to Cavas classified as Reserva, Gran Reserva, and Cava de Paraje Calificado.
2. Elaborador Integral (Integral Winemaker)
   • Only for wineries that produce 100% of their base wine and Cava on their premises and do not purchase bottles from other producers.
   • Requires annual recognition from the Regulatory Council.

Grape Varieties

The three main grape varieties – all white grapes – used in the production of Cava are:

1. Macabeo (Viura) Macabeo provides balanced acidity and light floral and fruity aromas, contributing to the freshness and elegance of Cava wines. It also adds structure and moderate body, enhancing the wine’s aging potential.
2. Xarel·lo Xarel·lo contributes robust and intense aromas with strong acidity, adding complexity and vibrancy to the wine. It enhances the body and texture, supporting the wine’s structure and aging capacity.
3. Parellada Parellada imparts delicate floral and citrus aromas with a softer acidity, lending finesse and lightness to Cava wines. It offers a lighter body, contributing to the freshness and drinkability of young Cavas.

Additional Grape Varieties:

In addition to the main grape varieties Macabeo, Xarel·lo, and Parellada, Cava production also incorporates several other grape varieties, each contributing unique characteristics:

The white grape variety, Chardonnay and red grape varieties, primarily used in the production of rosé Cavas – Red Garnacha (Grenache), Pinot Noir, Subirat Parent (Malvasía), Trepat and Monastrell.

These grape varieties are not only chosen for their individual characteristics but also for their adaptability to the specific climatic and soil conditions of the Cava wine region.

The Zub-Zones of Cava Wine Region

The Cava wine region is divided into four main zones and several subzones, each with unique characteristics that influence the terroir and wine production.

Comtats de Barcelona

Location: Primarily in the province of Barcelona.

General Characteristics: This zone is characterized by its proximity to Barcelona and the Mediterranean Sea. The climate is predominantly Mediterranean, with mild winters and not-too-dry summers, influenced by the sea. The terrain varies from coastal areas to valleys and higher altitudes, providing diverse microclimates suitable for different grape varieties. The predominant varieties include Xarel-lo, Macabeo, Parellada, and Chardonnay. This zone is known for high acidity levels in wines, making them suitable for longer aging.

Subzones

1. Valls d’Anoia-Foix
   • Location: Valleys of the Anoia and Foix rivers, between Massís del Garraf and the Catalan Serralada Prelitoral.
   • Climate: Temperate Mediterranean, protected by the Montserrat massif, with mild winters and not too dry summers.
   • Altitude: 100 – 750 meters.
   • Predominant Varieties: Xarel-lo, Macabeo, Parellada.
2. Serra de Mar
   • Location: Serralada de Marina, on the coast, 15 km north of Barcelona.
   • Climate: Mediterranean, with mild temperatures due to the thermal influence of the sea.
   • Altitude: 90 meters.
   • Predominant Varieties: Pansa Blanca (Xarel-lo), Chardonnay, Red Grenache.
3. Conca del Gaià
   • Location: Basin of the river Gaià, in the regions of Tarragonès and Alt Camp.
   • Climate: Mediterranean, with mild winters and hot summers tempered by the sea breeze.
   • Altitude: 100 – 400 meters.
   • Predominant Varieties: Xarel-lo, Macabeo, Parellada.
4. Serra de Prades
   • Location: North of the Muntanyes de Prades, a pre-coastal mountain range between Tarragona and Lleida.
   • Climate: Transitional Mediterranean with continental influence, high thermal contrast between day and night.
   • Altitude: 350 – 600 meters.
   • Predominant Varieties: Trepat, Macabeo, Parellada.
5. Pla de Ponent
   • Location: Terres de Ponent, regions of Lleida.
   • Climate: Continental Mediterranean, high thermal contrast, scarce rainfall, winters with frost and fog.
   • Altitude: 200 – 400 meters.
   • Predominant Varieties: Chardonnay, Pinot Noir, Xarel-lo.

Valle del Ebro

Location: Extends through parts of the provinces of Zaragoza and Navarra.

General Characteristics: Located in the northern part of the D.O. Cava wine region, this zone benefits from the river Ebro’s influence. The climate is a mix of continental and Mediterranean, with cold winters and hot, dry summers. Unique microclimates exist within the Alto Ebro and Valle del Cierzo subzones, influenced by geographical positioning and local winds. Predominant grape varieties include Macabeo, Red Grenache, and Chardonnay. The high thermal contrast contributes to the distinctive characteristics of the grapes.

Subzones

1. Alto Ebro
   • Location: Central area of the river Ebro.
   • Climate: Continental, with cold winters and hot summers, high thermal contrast.
   • Altitude: 600 meters.
   • Predominant Varieties: Macabeo, Red Grenache.
2. Valle del Cierzo
   • Location: Western sector of the Ebro valley.
   • Climate: Confluence of Atlantic and Mediterranean climates, mild with moderate rainfall.
   • Altitude: 600 meters.
   • Predominant Varieties: Macabeo, Red Grenache, Chardonnay.

Viñedos de Almendralejo

Location: Situated in the province of Badajoz.

General Characteristics: Located in the southwestern part of the D.O. Cava wine region, within the Tierra de Barros region of Badajoz, this zone features a dry climate with mild winters and very hot summers, influenced by the warm solano wind. The terrain is mostly flat, favoring extensive vineyard plantations. Primary grape varieties include Macabeo, Parellada, and Subirat Parent (Alarije). Unique climatic conditions contribute to the particular flavor profile of its Cavas.

Requena

Location: In the province of Valencia.

General Characteristics: Situated in the interior of Valencia province, this zone of the cava wine region has a dry meso-Mediterranean climate with continental tendencies. The high altitude (600-900 meters) and distance from the sea contribute to long, cold winters and significant thermal contrasts. Predominant grape varieties include Macabeo, Red Grenache, and Chardonnay. The climate and altitude help produce grapes with unique characteristics suitable for high-quality Cava production.

These geographical delimitations ensure the designation of origin for the wines produced, influencing the terroir and specific characteristics of the wines from each area of the cava wine region. The zones provide a variety of environmental conditions that contribute to the diverse profiles of Cava wines.

Sources

1. Cava Wine Region: Official website of the Denomination of Origin Cava, providing detailed information about the region’s unique sparkling wines, viticultural practices, and compliance with quality standards. Accessed May, 2024. https://www.cava.wine/.
2. Spanish Ministry of Agriculture, Fisheries and Food: Official government portal offering comprehensive insights into agricultural policies, regional agricultural data, and viticulture regulations in Spain. Accessed May, 2024. https://www.mapa.gob.es/en/.