THE ELABORATION OF CAVA
THE WORLD OF SPARKLING WINE
One of the secrets of Cava and that makes its quality unique is its production process called the traditional method, which requires fermenting the base wine a second time in the bottle and letting it age for as long as the winemaker sets.During this aging process, new aromas will appear that will give Cava its unique personality.
If there is something that differentiates the quality of Cava from other sparkling wines on the market such as Lambrusco or Prosecco, is its production method.
During the second fermentation the bottles are in rhyme. A horizontal position that allows the yeast to settle in the lower part of the bottle.
To follow the traceability of the process and maintain quality, the bottles are closed with a crown cork showing the bottling dates.
The Cava is classified according to its months of ageing in the bottle in the following categories:
+30 months of ageing
The "Dosage" or the amount of sugar that the expedition liquor has is what gives Cava its characteristic touch. Depending on the amount of sugar added through the expedition liquor, the DO Cava has established the following classification:
Expedition Liquor Scale
32 – 50 g/L
12 – 17 g/L
< 12 g/L
No added sugar