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Cava is the Spanish sparkling wine made according to the traditional method, or also known as Méthode Champenoise. Cava is protected by the Protected Designation of Origin Cava.
Made according to the Traditional Method (also known as Méthode Champenoise or Méthode traditionelle) that it shares with Champagne, cava requires a double fermentation ...
Cava is the Spanish sparkling wine made according to the traditional method, or also known as Méthode Champenoise. Cava is protected by the Protected Designation of Origin Cava.
Made according to the Traditional Method (also known as Méthode Champenoise or Méthode traditionelle) that it shares with Champagne, cava requires a double fermentation process. The first fermentation, also known as alcoholic fermentation, takes place mainly in large stainless steel tanks with temperature control. The second fermentation will take place inside the same bottle that will then reach the consumer.
The main grape varieties used in the production of cava are white grapes: Macabeo, Xarel lo and Parellada. Other varieties such as Chardonnay or Pinot Noir and, to a lesser extent, Subirat parent (Malvasía) are also used. For the rosé cavas the varieties of black grapes Garnacha, Monastrell and Trepat are used.
Due to its organoleptic characteristics, cava hardly requires dosage. The dosage or expedition liquor is usually made up of wine and sugars with which the small amount of liquid lost during the disgorging process is filled. There are many options and possible variations in the exact composition of each producer's liquor de expedition. The amount of sugar will determine the type of resulting cava, Cava Brut Nature is the driest and is made without any added sugars (0-3 grams per liter of natural sugars).
Source: Wikipedia.
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