Cava Wine Information
Cava, a Spanish "sparkling wine", is a centuries-old tradition carried on
in the northern areas of Spain. A Cava is created in
the same manner as French Champagne is.
For example, Jaume Serra makes their Cavas in the
traditional methode champenois,
and they are aged for a minimum of 18 to 24 months prior to releasing.
Ninety-nine percent of Cava
in Spain is made in the northwest region - in the Penedès area of Catalonia.
The other 1% is scattered
randomly amongst small producers in the rest of the country. One of the most
popular sparkling wines in the United States,
Freixenet, is actually
a Spanish Cava. Out of the 130 million bottles of Cava produced each year,
Freixenet accounts for over 60% of the volume.
The grapes traditionally used for Cava - macabeo, xarello, and parellada -
make Cava a light, white, fruity, perfumed wine. There are currently around
250 Cava producers in operation in Spain, with most falling into the defined region
and therefore legally able to use the Cava designation on their labels. The
Spanish wine term for this is the 'denomination of origin'.
Allowable Grapes for Cava
Wine Types Main Listing