Cava D.O. / D.O.P.

Classification of young wine vintages

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See detail of Cava D.O. / D.O.P.

DATA

Nº of hectares under vine: 38.133 - Nº of vine growers: 6.284 - Nº of wineries: 205 - Harvest 21: Unclassified - Production 21: 189.698.811 liters - Marketing: 29% Domestic - 71% International. 

SITUATION

The Cava region includes sparkling wines produced according to the traditional method of secondary fermentation in the bottle in 63 municipalities in the province of Barcelona, 52 in Tarragona, 12 in Lleida and five in Girona, as well as the municipalities of Laguardia, Moreda de Álava and Oyón, in Álava; Almendralejo, in Badajoz, Mendavia and Viana, in Navarra; Requena, in Valencia, Ainzón and Cariñena, in Zaragoza, and 18 more municipalities in La Rioja.

CLIMATE

The climate of each production area mentioned in the previous section. However, the area where most of the production is concentrated (Penedès) has a Mediterranean-type climate, with some cooler, higher production areas.

SOILS

They will also depend on each production area.

VARIETIES

White: macabeo (viura), xarel.lo, parellada, subirat (malvasia riojana) and chardonnay.
Reds: red garnacha, monastrell, trepat and pinot noir.

CATEGORIES OF CAVAS

CAVA: Aged from 9 months.

CAVA RESERVA: Aged from 15 months.

GRAN RESERVA CAVA: Aged from 30 months.

CAVA DE "PARAJE CALIFICADO": This is a new category of Cava approved by law in 2015. It groups those cavas produced in a qualified site understood as "a smaller area specially approved as extraordinary and unique for its soil and weather conditions". To date there are 12 authorized sites, belonging to nine wineries.

QUALIFICATION ACCORDING TO SUGAR CONTENT

Brut Nature: between 0 and 3 grams of sugar per liter (without added sugars).

Extra Brut: between 0 and 6 grams per liter. Brut: between 0 and 12 grams per liter.

Extra Dry: between 12 and 17 grams per liter.

Dry: between 17 and 32 grams per liter.

Semi-dry: between 32 and 50 grams per liter.

Sweet: more than 50 grams per liter.

GENERAL CHARACTERISTICS OF THE WINES

YOUNG WINES
Their youth is due to a shorter aging time in bottle (the minimum stipulated by the Council is nine months). They are lighter, fresher and easier to drink; they present fruity and vegetal notes, with a longer aging time.

WITH A LONGER AGING TIME.
A distinction can be made between those of a more traditional style, usually with aromas of dried fruits and bitter almonds, and the more modern ones, which combine slightly fruity and floral notes on the nose, even herbal, with hints of toasted bread and dried fruits; they are also characterized by a finesse and elegance that brings them closer to Champagne.

CHARDONNAY
They are characterized by a fuller body in the mouth and a slightly oily touch; on the nose they stand out for their floral character. Occasionally they can develop tropical fruit aromas.
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