Map of DO Cava• 95% of Cava is made in Catalonia • Of that, 90% is from Penedes

• Of that, 75% is from San Sadurni d’Anoia

• Cava is also made in La Rioja, Aragon, Valencia, and Extremadura

• A.k.a. méthode traditionnelle or método tradicional or méthode champenoise

• Spanish Cava follows the same exacting methods as Champagne:

1. Create base wine2. Undergo secondary fermentation in

bottle3. Age on lees4. Riddle5. Disgorge6. Add dosage and cork

How Cava is Made: The Traditional Method

Lees ready for disgorgement

The Grapes of Cava: “The Big Three”

Xarel-lo: body and alcoholMacabeo (Viura): acidity Parellada: floral aromas

Xarel-lo

Macabeo

Parellada

Rating g Sugar/L NotesBrut Nature/Brut Zero 0–3

No sugar added

Extra Brut 0–6Brut 0–12Extra Dry 12–17Dry 17–32Demi-Sec 32–50Sweet 50+

Dry

Sweet

Cava Sweetness Levels

Less aging

More aging

Cava Aging RatingsRating Months Sur Lie Notes

Crianza 9 RequiredReserva 15Gran Reserva 30

• “Grower Cava” - Est 1921 and still family owned. Estate vineyards

• Authentic: 80% sold in Spain

• Prestigious: Produce 65% of all Gran Reserva Cava

• Green: Vineyards obtained organic certification in 2014 from CCPAE. Vegan.

Winery

Joan & Meritxell Juvé

Hand Riddling

Reserva de la Familia

• DO Cava

• Xareŀlo, Macabeo, Parellada + 10% Chardonnay

• Brut Nature/Zero: no sugar in dosage

• Gran Reserva & vintage dated: 40 mos on lees

Blanc de Noirs • 90% Pinot Noir, 10% Xarel-lo

• Brut: 2.4 g sugar/L

• Reserva: 25 mos lees aging

• Gold with light reddish hints. White fruits, cherry, and honey, with hints of citrus and toast

• Vintage dated

Milesimé

• 100% Chardonnay; free-run juice from single vineyard

• From oldest estate vineyard: Espiells

• Brut: 8.2 g sugar/L

• Reserva: 28-36 mos lees aging

• Rich gold with a fine mousse; expressive aromas of pear, white blossom, and toast

• Vintage dated

Gran Juve

• Equal parts Xareŀlo, Macabeo, Parellada & Chardonnay

• Made only in exceptional vintages from highest-altitude vineyards

• Brut: 6 g sugar/L

• Gran Reserva: 42-60 mos lees aging

• Brilliant gold with lively aromas of white flowers, tropical fruit and lightly toasted bread with an impressive finish

• Vintage dated

Cinta Púrpura N/V

• Names means “Purple Ribbon”

• Traditional Cava blend of Xareŀlo, Macabeo & Parellada

• Brut: 6.2 g sugar/L

• Reserva: 24-36 mos lees aging

Juvé y Camps Brut Rosé N/V

• DO Cava

• 100% Pinot Noir

• Brut: 7 g RS/L

• N/V: 91 WA