For many, the word Cava triggers similar expectations as Prosecco. However, there is a striking difference between the two sparkling wines in terms of production: cava is pressed only in the traditional way, i.e. in the same way as champagne. The second fermentation takes place in the bottle, not in a closed tank like Prosecco.
However, Cava costs about the same as Prosecco. The claim that Cava also produces high-quality sparkling wines seemed hopeless for a long time. In recent years, however, the Spaniards have made great efforts to improve the reputation of cava.
Launch of new java categories
Since 2014, there is the Classic Penedès designation for cava from the title DO Penedès, which provides, among other things, a minimum storage period in fine sediments of 15 months. Two years later, another category of Cava de Paraje Calificado was introduced.
Paraje refers to a defined area, such as a single vineyard or a single winery. The minimum age of vines is ten years, and sparkling wines must be stored at the winery for at least three years before they can be sold. Acidification and sweet styles are not allowed with Cava de Paraje Calificado.
Another exciting development took place in 2019, when an association of different wine producers called Corpinnat compelled its members to use only certified organic grapes from the Penedès region for cava. Grapes should be harvested by hand, and sparkling wines should be aged in sediment with a minimum expenditure of 18 months, some five years or more.
In addition, there are now many cavas available only with white grape varieties as blanc de blanc or fruity rosé. Despite the positive developments in the last few years, it will probably take some time for cava to get over its basically simple reputation. While simpler, cheaper wines will continue to make up the largest share of cava in the future, cava has long been able to do much more than that.