WINE COUNTRY SPAIN: GREAT Cava
Sparkling wine -
Cava the winegrowers from Catalonia have been producing for decades according to the "
Méthode traditionelle" (also known as the champagne method or traditional bottle fermentation). After pressing the high-quality base wine, a second fermentation process takes place in the bottle. The so-called dosage takes place at the end of the fermentation process. Here, the winemakers add sugar to the cava to improve the flavour.
The origin of the cava is also strictly regulated, as are the production specifications and the storage of the wine in the bodegas.
High-quality cavas are turned and shaken by hand, just like in Champagne.
Cava may only be marketed one year after the grape harvest at the earliest, with an alcohol content of 10.8 to 12.8 per cent by volume.
THE CLASSIFICATION OF SPANISH Cava
- CavaAt least nine months on the lees
- Cava ReserveAt least 15 months on the lees
- Cava Gran ReservaAt least 30 months on the lees
In addition
D.O. CavaUnlike in Spain, the label does not just indicate the origin of the sparkling wine. In this case, it also serves as a guarantee of special quality and a strictly regulated production characteristic.
sugar content of spanish cava
- Brut natureUp to 3 grams of sugar per litre
- Extra brutUp to 6 grams of sugar per litre
- BroodUp to 15 grams of sugar per litre
- DulceAt least 50 grams of sugar per litre
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