Cava

The origin of the Cava wine is associated with the period of splendor that the Catalan viticulture experienced in the mid-nineteenth century. The studies of Louis Pasteur applied to the wine allowed the realization of a second fermentation in bottle. In addition, the appearance of the cork allowed to avoid that the bubbles escaped.

It is at this time when several families of Sant Sadurní d’Anoia decide to apply these techniques but with the own identities of the region. In 1872 the first cava is made following the method of second fermentation in bottle and the population becomes the capital of this drink.

In the 20’s, the spanish Cava was strengthened in the national market, being from the 60’s when it finally emerged and in the 80’s when it started with an unstoppable international expansion.

The expansion of the vineyard extends from the Catalan Mediterranean coast to more mountainous areas located at 800 meters of altitude, but it is in the central zone, between 200 and 300 meters, where most of the vineyard is concentrated.

The climate is Mediterranean, with lots of light, mild winters and not too hot summers. The harvest is made, depending on the maturation of the grapes, from mid-August to the end of October.

For the elaboration of the Cavas, white grape varieties are used: Macabeo (Viura), Xarel.lo, Parellada, Malvasia (Subirat Parent) and Chardonnay. As for the grapes inks, Garnacha ink, Monastrell, Pinot Noir and Trepat are used.

We can find three classifications of spanish Cava: Cava (more than 9 months), Cava Reserve (more than 15 months) and Cava Gran Reserva (more than 30 months). Also we have Cava Brut and Cava Semi Brut.

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