Cava

Styles

Principal grape varieties

Accessory grape varieties

Terroir

• Calcareous, low-sand, clay soils, low in organic matter and of limited fertility.
• Transitional Mediterranean coast-to-inland climate: cold winters, hot summers, ~500 mm/year.
• Aged in underground cellars at a stable 13–15 °C year-round, with appropriate relative humidity and no vibration.
• A mild, dry late summer and autumn enables the staggered ripening of varieties; base alcohol level 9.5–11.5% vol.

• The first bottles of Cava were produced in 1872 in Sant Sadurní d'Anoia, using the method of second fermentation in the bottle.
• Macabeo, Xarel·lo, and Parellada account for 85% of the varieties dedicated to the production of Cava.

• Low pH (2.8–3.4) promotes development over time and reduces the risk of oxidation.
• Slow yeast autolysis imparts tertiary aromas and a refined, steady bead.

• The dry Mediterranean climate and staggered varietal ripening yield base wines with high acidity, low pH, and moderate alcohol — the foundation of Cava.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the specification.

Sources

• National pliego de condiciones (PDF) — +1 varieties added
• eAmbrosia register (EU) — File number PDO-ES-A0735
• Official trade body site — D.O. Cava