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Cava is a sparkling wine that represents the heart and soul of the Penedes region near Barcelona. It's made from three indigenous grapes - xarel-lo, parellada and macabeo - and can be a young and fresh wine or a richly nuanced and complex wine depending on how it's blended and aged.
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CavaCavaThe Sparkling Soul of CataloniaThe Sparkling Soul of Catalonia
Cava is the wine of the PenedÈs
Cava is the wine of the PenedÈs
Just 45 minutes SW of Barcelona
Sant Sadurní d’Anoia11,000 population
100+ wineries make 90% of the cava in
Spain
Just 45 minutes SW of Barcelona
Sant Sadurní d’Anoia11,000 population
100+ wineries make 90% of the cava in
Spain
CataLonia is...
CataLonia is...
Cava Born 1872
Josep Raventós loved champagne
Replanted vineyards with white grapes to create first cava in 1872
Phylloxera came and others followed suit
Cava Grapes
Xarel-lo (Cha-RAY-lo) - good acid & aging
Macabeo (maka-BAY-oh) - fruitiness - most planted
Parellada (pah-ray-yah-duh)- soft delicate floral notes
Also chardonnay, trepat, monastrell, garnacha, subirat parent & pinot noir
Cava - DosageCava - Dosage
Pere Ventura Tresor Brut Nature
Pere Ventura - 4th generation winemaker
Devoted to environment
18-24 months aging - admires Krug & Bollinger
Brut Nature 0-3 gr/L residual - no added sugar
Fresh, fruity and toasty
Raventós i BlancL’Hereu Brut 2007
Family vineyards date to 1497 - winery since 1986
L’hereu concept
Brut wine - 8 gr/L sugar
Clear, elegant, 15 mos aging - gastro-cava
Sugar Levels for Cava
Brut Nature 0-3 gr/L
Extra Brut 0-6 gr/L
Brut 0-12 gr/L
Extra Dry 12-17 gr/L
Dry 17-32 gr/L
Semi Dry 32-50 gr/L
Sweet 50 gr/L ++
Cavas By AGECavas By AGE
Levels of Aging for
Cava
Levels of Aging for
Cava9 months min. for cava
15 months - Reserva
30 months - Gran Reserva
9 months min. for cava
15 months - Reserva
30 months - Gran Reserva
It’s About AutolysisIt’s About Autolysis
Starts 2 to 4 months after second fermentation
Enzymes release amino acids, fatty acids,
peptides, nucleotides & mannoproteins
Changes structure of wineAdds aromas, depth,
complexity
Starts 2 to 4 months after second fermentation
Enzymes release amino acids, fatty acids,
peptides, nucleotides & mannoproteins
Changes structure of wineAdds aromas, depth,
complexity
Post 2nd ferment
During Autolysis
Freixenet Cordón Negro
Most popular bubbly in the world - 60 million bottles
P-M-X blend varies
Proprietary yeast
Aged 18 to 24 months
Light, fresh & fruity
Segura ViudasReserva Heredad
Family brand since late 1800s in 11th century masia
67%macabeo/33%parellada blend of 9 wines
Hand-riddled in pupitres
Aged 30 months - fruit, flowers, honey, nuts
Gramona Celler Batlle Gran
Reserva70% xarel-lo/30% macabeo - high antioxidants and acid
SUPER long aging - guess?
Aged on cork
Bread, toast, nuts, dried fruit
Amazing food wine
New StyLe CavasNew StyLe Cavas
Juvé y CampsGran Juvé
Founded 1921 - family owned
Estate grown - 30 to 40 y.o. vines - hand harvest
25% each: chardonnay, macabeo, xarel-lo, parellada
42 months aging - hand riddled
VilarnauBrut Rosé
Family cellar since 1948- Gonzalez Byass 1982
Mediterranean style rosé - deep geranium color
85% trepat, 15% pinot
subtle strawberry, peach, cherry, plum
Castillo PereladaCava Brut Rosado
Est. 1923 in Girona - near El Bulli , Sant Pau, Celler Can Roca on French border
Miguel Mateu - art collector & bon vivant bought castle
60% trepat, 20% monastrell, 20% pinot noir
Bursting with plum, wild strawberry, candied notes
Cava & La CocinaCava & La CocinaMany ChoicesMany Choices
