by DO Cava
Following a traditional production method for sparkling wines, Cava is characterized by a secondary fermentation in a bottle. The length of time spent in the bottle after fermentation defines the four categories that Cava is labeled under Traditional, Reserva, Gran Reserva, and Cava de Paraje Calificado.
Traditional Cava has a minimum aging requirement of nine months. Fruit forward and soft, the focus of production is on freshness and fruit in its entire splendor.
Cava Reserva must be aged in the bottle for at least 15 months. Reservas are the most versatile Cavas and most well rounded for any menu, with a great balance between fruit vibrancy and richness from bottle aging.
Cava Gran Reserva has a minimum aging requirement of 30 months. It offers delicate bubbles and a more complex, intense, and savory profile. Cava Gran Reserva is undoubtedly a unique and gastronomic wine.
Cava de Paraje Calificado, the newest and highest category, was created in 2017. The word “paraje” in Spanish refers to a single vineyard. The grapes sourced to produce these wines must come from a delimited single vineyard and must be vinified on the estate. Additionally, the vines should be at least 10 years of age, yielding in lower quantities.
Cava de Paraje must also adhere to strict requirements and for Brut only 12g/L dosage levels are allowed and must be dated. When fermentation is complete, the wine must spend a minimum of 36 months in the bottle.
Once these viticulture and vinification requirements are met, an expert-qualifying panel made up of non-Cava producers must approve the wines. Lastly, evidence of full traceability from the vineyard to the bottle is required to complete the vinification process.
To discover and learn more about these singular sparklers, come taste samples at the DO CAVA lunch with Master of Wine Lindsay Pomeroy during SommCon San Diego on November 14th.
