Cava
Is a sparkling wine made in the Spain region of Catalonia, close to Barcelona. There are four main areas of the Designation of Origin (D.O.) to highlight: * Comtats de Barcelona (95% of Cava production, Municipality of Sant Sadurnà d'Anoia) * The Ebro Valley area (vineyards located in the northernmost part of the D.O., close and influenced by the Ebro river. * Almendralejo Municipality (southwestern-most part of the D.O.) * Requena Municipality (inside Valencia province and close to the Iberian Peninsula). The Cava wines included in the Designation of Origin (D.O.) are produced using the traditional or champagne method, in which the wine undergoes a second alcoholic fermentation in the bottle and aged for a minimum of 9 months (in the lees) in the same bottle in which the fermentation took place. Cava is usually made from a blend of three white grape varietals. * Macabeo (most planted in the D.O.). With large, compact clusters, also known as Viura, is extremely productive and highly robust. It has fine skin, a long cycle and late ripening, and produces light, floral wine, smooth, elegant and well-balanced. Moderate in sugar content and acidity, this grape is also highly valued for its good aging capacity . * Xarel·lo, considered autochthonous of the Penedés in Catalonia, has become the 2nd most-planted in the entire D.O. With medium-sized, loose clusters, and thin skin, these grapes bring structure and produce wines with body and distinctive taste. * Parellada, the 3rd most cultivated grape variety in the the D.O., is used in the blend to bring qualities of refinement and freshness. The fruit has large clusters, medium-sized grapes and thick skin; the buds burst early and the grapes mature late. This variety has a high yield and is well adapted to the more elevated parts of Penedés. Parellada grapes produce wines that are well-structured, fruity and elegant, providing smoothness and balance. With moderate acidity, this variety lends personality to the Cava, as well as offering good potential for aging. As a recent update on the region, the Cava Regulatory Board has tightened rules around the top Cava category, Cavas de Guarda Superior, in an effort to improve overall quality. These include extending the minimum lees aging requirement for the Reserva level to 18 months from 15; for the Gran Reserva level to a minimum of 30 months; and for the most prestigious Paraja Calificado level to a minimum of 36 months (which brings it line with vintage Champagne), with a maximum yield of 8,000 kilograms per hectare. All the Cavas de Guarda Superior wines will have to be 100 percent organic by 2025.
Categories
Cava de Guarda: The youngest of the entire Cava range, Cava de Guarda is bursting with freshness. This sparkling wine is made using the traditional method, from a base wine, and is aged in the bottle for a minimum of 9 months. Light, fruity and citric, its crisp, fast bubbles are typical of a young wine. On the palate, notes of white flowers and fruits like green apple and pear. Ideal for pairing with all types of aperitivos, salads, light canapés or seafood. Typical Varietals: Macabeo, Xarel·lo, Parellada. Vinification: Traditional Method Aging: Minimum of 9 months Serving Temp: Between 7ºC & 8ºC Recommended Glass: Tulip glass Suggested Pairings: Sushi , Sea Bass Ceviche. Cava de Guarda Superior: Reserva A symbol of tradition and an example of fine balance, Cava Reserva is stored in a quiet bodega with little light, for a minimum of 18 months. This aging adds depth, aroma and complexity to the product. With abundant bubbles and a pleasant freshness, this sparkling wine is the ideal partner for any menu. Typical Varietals: Macabeo, Xarel·lo, Parellada. Vinification: Traditional Method Aging: Minimum of 18 months Serving Temp: Between 8ºC & 10ºC Recommended Glass: Tulip Suggested Pairings: Chicken Causa Limeña , Tacos al Pastor Cava de Guarda Superior: Gran Reserva This Cava is the ultimate in complexity. With great aromatic intensity, Cava Gran Reserva stands out for having its own personality and complex aroma, thanks to more than 30 months aging in the bottle. An elegant and very gastronomic wine. Typical Varietals: Macabeo, Xarel·lo, Parellada. Vinification: Traditional Method Aging: Minimum of 30 months Serving Temp: Between 10ºC & 12ºC Recommended Glass: Tulip glass Suggested Pairings: Chifles, Fajitas Cava de Guarda Superior: Paraje Calificado. As the name paraje calificado indicates (it means qualified location), this Cava is a unique product that comes from a specially selected place. Cava de Paraje Calificado is produced from vines in a small area which is distinguished from others by its specific characteristics (location and terroir). A superior Cava, this is synonymous with exceptional quality; a product with its own delicate, very individual personality. Typical Varietals: Macabeo, Xarel·lo, Parellada. Vinification: Traditional Method Aging: Minimum of 36 months Serving Temp: Between 10ºC & 12ºC Recommended Glass: Tulip glass Suggested Pairings: Smoked eel, mediterranean black rice. Rosé Cava Cava Rosado (or rose Cava) enjoys an aura of glamour and elegance. In terms of quality, this pink sparkling wine is no different from other types of Cava; the distinguishing feature lies in its color. Rose Cava is made using the skins of red grapes, which have brief contact with the must, thereby adding color. From this point, the same Cava production process is used as with the other types, following the traditional method. Based on the months of aging, you can choose from Cava Rosado de Guarda, Reserva or Gran Reserva. Typical Varietals: Garnacha, Monastrell, Pinot Noir, Trepat Vinification: Traditional Method Serving Temp: Between 8ºC & 10ºC Recommended Glass: Tulip glass