Cava
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The term Cava comes from the word used with which traditionally called the caves where cava is produced. The highlight of cava is in derogation regarding the mention "appellation of origin" on their labels because it is not...

The term Cava comes from the word used with which traditionally called the caves where cava is produced. The highlight of cava is in derogation regarding the mention "appellation of origin" on their labels because it is not produced in a specific geographical area, but in different places of the Spanish geography. The heart of the production of cava is located in the town of Sant Sadurní d'Anoia (Barcelona), where it was produced and marketed sparkling wine since the late nineteenth century. But today, although this region accounts for 85% of production, the area allowed cultivation includes 159 municipalities in the provinces of Alava, Barcelona, ​​Badajoz, Girona, Navarra, La Rioja, Tarragona, Valencia and Zaragoza, which together they form the production area delimited by the cava.

Just i Lluís Villanueva (1834-1880), an oenologist of Madrid, was the creator of the main foundations on which develop different kinds of quality sparkling wines in the Laboratori de l'Institut Agricola de Sant Isidre in Barcelona. He experimented with Noiry Pinot Chardonnay grapes from the French region of Champagne, in northern France, as well as other native varieties. At the same time, Josep Raventos i Fatjó was the first to make the necessary investments to develop, in 1872, Cava non-traditional way. Since 1877, the "Spanish Champagne", as it was then called, replaced the French champagne in the Spanish court. In 1883 it was agreed not to use the term xampán and began to be called sparkling wine.

The main grape varieties with which the cava is made are: Macabeo, Xarel.lo, Parellada; and in recent years it highlights the increased planting of grapes Chardonnay, Malvasia, Pinot Noir, Garnacha, Monastrell, Trepat, authorized the latter to the pink champagne.
Its production process which is known as traditional method, begins with an early harvest and passes through different stages:

- Pressing: by that gently extracts the must flower from each of the varieties.
- Winemaking: that begins with the fermentation of each variety separately with temperature control, adding yeast. And it ends with the proportion of each variety which will form the blend.
- Circulation: or filled wine bottle based and a mixture of yeast and sugar.
- Rima: laying the bottles horizontally in underground cellars, where they rest for a minimum period of 9 months.
- Removed: ⅛ movements to each of the bottles placed on desks, to remove sediment produced in the second fermentation.
- Disgorging: removal of sediments neck of the bottle.
- Capping: the volume of fluid lost in disgorgement expedition liqueur (mixture of wine, yeast and sugar) is restored.
- Labelling: placement of the capsule and labels.

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