Cava

Cava - a jaunt through Catalonia

Beneath the soil of Catalonia ripens a Spanish speciality that can compete in every respect with the great French champagne: Cava, a sparkling wine made by the bottle fermentation method, charms thirsty palates with ease. A powerful bouquet underlined by a noble perlage presents itself in animating color in the glass - perfect for celebrating, enjoying and leaning back. Noble Spanish Cava sparkling wine for special hour and what is special you decide. Cava on VINELLO - goes underground.

Cava - ferments in the bottle, tastes in the glass

Not far from Barcelona, in the wine-growing region of Penedés, you will find numerous bodegas and even more cavas, the underground version of a Spanish winery. Almost 96% of all Cava sparkling wines are produced underground. The Denominació d'Origen Cava seal of quality guarantees a consistently high quality of the products, but is basically not a local indication. Other production sites can be found in Valencia, Rioja and Navarra. The home of Cava, however, is and remains the Penedés region, around the small town of Sant Sadurní d'Anoia. Following the original French model, the winegrowers press the Cava by bottle fermentation. The result does not have to shy away from the comparison with champagne, because Cava is light, sparkling and full of fine aromas, which makes the Spanish sparkling wine a noble companion for all kinds of occasions.

Cava flavours

Cavas are expressive and harmonious sparkling wines with ripe fruit and vital acidity. Depending on the taste, a Cava is sometimes dry, sometimes sweet. In order to avoid surprises in the glass, here is a brief overview of the flavours of Cava sparkling wines.

• brut: dry with a maximum residual sugar of 15 grams per litre
• extra brut: extra dry with a maximum of 6 grams of residual sugar per litre
• brut nature: very dry with a maximum of 3 g/l
• extra seco: less dry than brut with a residual sugar content between 12 and 20 g/l
• seco: dry with a residual sugar of 17-35 g/l
• semi seco: semi-dry cavas with 33-55 g/l residual sugar

Production of Cava

Ever since Josep Raventós brought his knowledge of champagne, which he had acquired in France, to Spain in 1872, the Méthode traditionelle, the typical champagne method, has been the way a wine has to go in order to later bring sparkling joy to the people as Cava.

• It starts with the base wine. Approved grape varieties are Xarel-lo, Macabeo, Parellada, Chardonnay, Garnatxa, Monastrell, Trepat and Pinot Noir. Traditionally, the base wine consists of Xarel-lo for body, Parellada for elegance and Macabeo for freshness. The tirage is added to the cuveé, consisting of pure yeast and granulated sugar.
• Now the mixture is bottled and sealed. Fermentation begins horizontally in the cellar. The yeast converts the sugar into alcohol and carbonic acid. The longer this second fermentation lasts, the higher the quality of the finished cava.
• To get the yeast extract out of the bottle later, riddling is started. The bottles are placed on riddling pulleys at an angle, upside down. Gradually the bottles are shaken a little, turned a little and put more and more vertically into the shaking pulleys. In this way, the extract moves piece by piece into the neck of the bottle.
• After months of storage, the bottles are immersed upside down in -20°C cold brine, so that the neck of the bottle and thus also the yeast there are deep-frozen. When the bottle is opened, the carbonic acid shoots out the frozen yeast.
• Before the Cava is ready, the bottle is filled up with the shipping dosage. This is a mixture of the same Cuveé and cane sugar. Depending on the dosage, the taste of the cava is decided here.
• Finally, the bottle is corked again and securely closed with a wire. The Cava is ready.

Our VINELLO recommendation

Reserva Brut DO - Segura Viudas
A Cava after traditional production and from the typical grape varieties. Wonderfully fruity and refreshing, the Reserva Brut D.O. presents itself straw-yellow in the glass. The elegant perlage refines the floral nuances and opens a rounded finish. Carefully hand-harvested and fermented for months, this cava from the Segura Viudas winery promises to be a unique and stimulating experience for holidays, all-days and Mediterranean feasts.

Things to know about Cava

What is Cava Sparkling Wine?

Cava is a Spanish variation of champagne. Also made by bottle fermentation, Cava is considered a very high quality sparkling wine.

What is the ideal drinking temperature for Cava?

Cava sparkling wine is best served at a drinking temperature of 8°C.

How do you store Cava sparkling wine?

Cavas are sold ready to drink and can be consumed immediately. For short-term storage, a cool, dark and temperature-resistant storage place is recommended. Cava sparkling wines prefer standing storage.

What does Cava go with?

Cava is ideal as an aperitif, but it also goes well with light meals. Seafood, salads, pasta, fish, white meat and desserts are considered harmonious food companions to Cava sparkling wine.

How long does an open bottle of Cava sparkling wine last?

An opened bottle of Cava sparkling wine will usually keep for 2-3 days, provided the bottle has been tightly sealed with a champagne stopper or the oxygen in the bottle has been reduced with a wine pump. Otherwise, it is an opened bottle in the refrigerator and best to drink the next day.

Cava sparkling wine buy cheap online

Enjoy the sparkling specialty from Catalonia and a few scattered corners of Spain and treat yourself to sparkling, fruity Cavas at a great price. Taste celebratory moments with Spanish lightness. At VINELLO, you will find an exquisite selection of first-class Cavas. Buy your favourites and benefit from our fast and insured delivery. Order your Cava online, chill it and enjoy it with friends, as a twosome or while lost in thought. Cava at VINELLO - taste the sparkling joie de vivre.

Cava - ferments in the bottle, tastes in the glass

Not far from Barcelona, in the wine-growing region of Penedés, you will find numerous bodegas and even more cavas, the underground version of a Spanish winery. Almost 96% of all Cava sparkling wines are produced underground. The Denominació d'Origen Cava seal of quality guarantees a consistently high quality of the products, but is basically not a local indication. Other production sites can be found in Valencia, Rioja and Navarra. The home of Cava, however, is and remains the Penedés region, around the small town of Sant Sadurní d'Anoia. Following the original French model, the winegrowers press the Cava by bottle fermentation. The result does not have to shy away from the comparison with champagne, because Cava is light, sparkling and full of fine aromas, which makes the Spanish sparkling wine a noble companion for all kinds of occasions.

Cava flavours

Cavas are expressive and harmonious sparkling wines with ripe fruit and vital acidity. Depending on the taste, a Cava is sometimes dry, sometimes sweet. In order to avoid surprises in the glass, here is a brief overview of the flavours of Cava sparkling wines.

• brut: dry with a maximum residual sugar of 15 grams per litre
• extra brut: extra dry with a maximum of 6 grams of residual sugar per litre
• brut nature: very dry with a maximum of 3 g/l
• extra seco: less dry than brut with a residual sugar content between 12 and 20 g/l
• seco: dry with a residual sugar of 17-35 g/l
• semi seco: semi-dry cavas with 33-55 g/l residual sugar

Production of Cava

Ever since Josep Raventós brought his knowledge of champagne, which he had acquired in France, to Spain in 1872, the Méthode traditionelle, the typical champagne method, has been the way a wine has to go in order to later bring sparkling joy to the people as Cava.

• It starts with the base wine. Approved grape varieties are Xarel-lo, Macabeo, Parellada, Chardonnay, Garnatxa, Monastrell, Trepat and Pinot Noir. Traditionally, the base wine consists of Xarel-lo for body, Parellada for elegance and Macabeo for freshness. The tirage is added to the cuveé, consisting of pure yeast and granulated sugar.
• Now the mixture is bottled and sealed. Fermentation begins horizontally in the cellar. The yeast converts the sugar into alcohol and carbonic acid. The longer this second fermentation lasts, the higher the quality of the finished cava.
• To get the yeast extract out of the bottle later, riddling is started. The bottles are placed upside down on riddling pulleys at an angle. Gradually the bottles are shaken a little, turned a little and put more and more vertically into the shaking pulleys. In this way, the extract moves piece by piece into the neck of the bottle.
• After months of storage, the bottles are immersed upside down in -20°C cold brine, so that the neck of the bottle and thus also the yeast there are deep-frozen. When the bottle is opened, the carbonic acid shoots out the frozen yeast.
• Before the Cava is ready, the bottle is filled up with the shipping dosage. This is a mixture of the same Cuveé and cane sugar. Depending on the dosage, the taste of the cava is decided here.
• Finally, the bottle is corked again and securely closed with a wire. The Cava is ready.

Our VINELLO recommendation

Reserva Brut DO - Segura Viudas
A Cava after traditional production and from the typical grape varieties. Wonderfully fruity and refreshing, the Reserva Brut D.O. presents itself straw-yellow in the glass. The elegant perlage refines the floral nuances and opens a rounded finish. Carefully hand-harvested and fermented for months, this cava from the Segura Viudas winery promises to be a unique and stimulating experience for holidays, all-days and Mediterranean feasts.

Things to know about Cava

What is Cava Sparkling Wine?

Cava is a Spanish variation of champagne. Also made by bottle fermentation, Cava is considered a very high quality sparkling wine.

What is the ideal drinking temperature for Cava?

Cava sparkling wine is best served at a drinking temperature of 8°C.

How do you store Cava sparkling wine?

Cavas are sold ready to drink and can be consumed immediately. For short-term storage, a cool, dark and temperature-resistant storage place is recommended. Cava sparkling wines prefer standing storage.

What does Cava go with?

Cava is ideal as an aperitif, but it also goes well with light meals. Seafood, salads, pasta, fish, white meat and desserts are considered harmonious food companions to Cava sparkling wine.

How long does an open bottle of Cava sparkling wine last?

An opened bottle of Cava sparkling wine will usually keep for 2-3 days, provided the bottle has been tightly sealed with a champagne stopper or the oxygen in the bottle has been reduced with a wine pump. Otherwise, it is an opened bottle in the refrigerator and best to drink the next day.

Cava sparkling wine buy cheap online

Enjoy the sparkling specialty from Catalonia and a few scattered corners of Spain and treat yourself to sparkling, fruity Cavas at a great price. Taste celebratory moments with Spanish lightness. At VINELLO, you will find an exquisite selection of first-class Cavas. Buy your favourites and benefit from our fast and insured delivery. Order your Cava online, chill it and enjoy it with friends, as a twosome or while lost in thought. Cava at VINELLO - taste the sparkling joie de vivre.