DIFFERENT TYPES OF CAVA

Cava is made principally in Catalonia, mainly in Sant Sadurní d'Anoia.
The epithets used to describe the sweetness/dryness of the wines are similar to those used worldwide in the production of sparking wines. They refer to the amount of sugar-syrup added to the dosaje (dosage in French), after disgorgement and before the wine is finally sealed.
Cava can also be described according to the time it has been left to ferment (crianza) (see below).

BRUT NATURE Less than 3 grammes per litre (g/l) of sugar and is the driest of all the Cavas.
EXTRA BRUT Less than 6 grammes per litre (g/l) of sugar and may be considered bone-dry.
BRUT This has 6 to 15g/l and is dry.
EXTRA SECO This has 12 to 20g/l and be off-dry to medium-dry.
SECO This has 17 to 35g/l and may be medium to medium-sweet.
SEMISECO This has 33 to 50g/l and is sweet.
DULCE This, as the name implies, has more than 50g/l and is very sweet.
GRAN RESERVA More than 30 months of growth (crianza).
RESERVA These wines normally have more than 18 months growth.