Cava
Cava
Cava
Cava is the name of a type of white sparkling, produced mainly in Catalonia,25 miles S/W of Barcelona. Its name is derived from the Catalan word for cellar.
The cava region of is surrounded by mountains sides, and areas of predominantly rocky terrain, and has been home to vineyards since the Greeks settled here in antiquity. The conditions are perfect here for making, the north and eastern winds of the levanter help in cooling the landscape, while the chalky top soil over clay allows for the vines to establish strong roots.
The sparkling wine of Cava was created in the 1870's by Josep Raventós. The vineyards of Penedès were devastated by the phylloxera plague, and the predominantly sickened vines were being replaced by grape producing vines. After seeing how well the Champagne region was doing, Raventós decided to create the dry sparkling that has become the reason for the region's continued success. Cava used to be referred to as Spanish Champagne, but it isn't any longer.
The annual production of Cava is around 12 million cases, second only to Champagne in quantity of production for a sparkling. The wine is made by the traditional Méthode champenoise, and uses a selection of the grapes, parellada, xarello, Chardonnay, Outside the producer Freixenet in Sant Sadurní d'Anoia, Spain.
Cava is produced in varying levels of dryness of which are: brut nature, brut (extra dry), seco (dry) and semiseco (medium).
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