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Cava is a Spanish sparkling wine made according to the traditional method, also known as Méthode Champenoise (Méthode Champenoise). The cava is protected by the protected designation of origin of the cava.
Cava is made according to the traditional method shared with Champagne (also known as the Champagne method) and requires a double fermentation process. The first fermentation, also called alcoholic fermentation, takes place mainly in large stainless steel tanks with temperature control functions. The second fermentation will take place in the same bottle and then it will reach the consumer.
The main grape varieties used in the production of cava are white grapes: Macabeo, Xarel·lo and Parellada. Other varieties are also used, such as Chardonnay or Pinot Noir, and to a lesser extent the parent Subirat (Malvasía). Garnacha, Monastrell and Trepat black grapes are used for rosé wines. Due to its organoleptic properties, the cava requires almost no dose. Dispensing or expedition wine generally consists of wine and sugar, and a small amount of liquid is lost during the spreading process.
There are many options and possible changes to the exact makeup of each manufacturer's liquor inspection activities. The amount of sugar will determine the type of cava made, the cava ferments are naturally the driest and are made without adding sugar (0-3 grams per liter of natural sugar). The main grape varieties used in the production of cava are white grape: Macabeo, Xarel·lo and Parellada. Other varieties are also used such as Chardonnay or Pinot Noir and, to a lesser extent, Subirat parent (Malvasía). For the rosé cavas the varieties of black grapes Garnacha, Monastrell and Trepat are used.