CAVA INFORMATION

Different Cava Wines Wine Map of Cava Different types of Cava

Cava was first produced in 1872 by Josep Raventós, in the town of Sant Sadurní d'Anoia in the province of Barcelona (see map). Raventós was a member of an informal group of major local wine producers known as the "Seven Greek Sages", who met each week to pool their knowledge and share the results of experimentation. Through these meetings and the knowledge gained, he worked out the best combination of grapes, soils and winemaking techniques to produce Spain's own sparkling wine.

Literally meaning "cellar", Cava is a sparkling wine made by the traditional method (second fermentation takes place in the bottle, not in pressurised tanks). Until the 1970s the word Champagne was actually used to describe Cava in a generic sense, although this was banned in order to comply with regulations protecting the Champenois. Cava subsequently used this opportunity to create an image for non-French sparkling wine, which has resulted in a product with a premanent home on the shelves of every supermarket, wine merchant and off-licence. Often sold at around £5 a bottle, these wines can offer great value for money.

The vineyards producing Cava can be very diverse in both location and vineyard management; however, it is generally accepted taht the better grapes come from higher vineyards with limestone-based soils. To guarantee fruit quality, the major producers will spend a great deal of time throughout the growing season visiting growers to offer advice and help, as well as carefully monitoring all aspects of viticulture. In the winery, modern cool fermentation and stainless steel are used to help retain freshness and make a consistent high quality wine.

Once the wine is made (using the método tradicional) the Cava must then rest on its lees for at least nine months before disgorgement and bottling. Some top-of-the-range Cavas also spend up to five years in bottle, subsequent to disgorgement. If a Cava spends 18 months on its lees it qualifies as a reserva, and after 30 months as gran reserva. General characteristics of the finished wine include fresh citrus flavours and a ripe palate, with a creamy base. Cava can be made as either white or rosado (pink) and, once granted the DO, will carry an identifying four-pointed star.