Cava
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Grape varieties
Wineries
- Agustí Torelló
- Albet i Noya
- Alsina Sardà
- Alta Alella
- Antonio Mascaró
- Blancher Espumosos de Cava
- Bodegas Parató
- Bodegues Sumarroca
- Can Feixes
- Can Ràfols dels Caus
- Castell de Vilarnau
- Castell del Mirall
- Castell Sant Antoni
- Castellroig-Sabaté i Coca
- Castillo de Perelada
- Cava Berdié
- Cavas Bertha
- Cavas Lavernoya
- Cavas Mestres
- Caves Mas Tinell
- Caves Naverán
- Codorníu
- Colet Cava
- Conde de Valicourt
- Es Trac
- Freixa Rigau
- Freixenet
- Gastón Coty
- Giró Ribot
- Gramona
- Jané Ventura
- Juvé & Camps
- Llopart
- María Casanovas
- Masia Can Mayol
- Nadal
- Oriol Rosell
- Parés Baltà
- Parxet
- Pierre Peters
- Raventós i Blanc
- Recaredo
- Rexach Baqués
- Rimarts
- Robert J. Mur
- Rovellats
- Segura Viudas
- Signat
- Torelló
Cava Region consists of a total of 159 municipalities that make up its production area. Most of them are located in Catalonia, which produces more than 99 100 of its production, highlighting the Penedes region as the main area to draw (95%) and more specifically the town of Sant Sadurnà d'Anoia, the main center producer (75%) and capital of Cava where we can find wineries like Codorniu.
The \ "Penedes Wine Region \", its main production area is very varied soils due to orographic and geological diversity, calcareous, and permeable to water.
The climate is typically Mediterranean, with mild winters and not excessively hot summers. The average rainfall is about 500 mm., Spread throughout the year.
Cava is produced by fermentation in the bottle by the traditional method.
Its preparation is added to the base wine sugar and yeast and bottled (this operation is called \ "tirage \"). The bottles are stored horizontally in the cellars and where the second fermentation occurs with foaming.
Following this second fermentation and subsequent aging (at least 9 months to several years) performed the operation known? Removed? which leads to the yeast sediment into the neck of the bottle, next to the plug.
The next operation is called \ "disgorgement \" and is to open the bottle and the pressure itself will blow the sediment, leaving the bright wine.
Finally, fill the bottle with the same digs, adding, otherwise it is a Brut Nature like Recaredo Brut Nature, expedition liqueur (mixture of wine and sugar) for the different types according to their sugar content.
The \ "Penedes Wine Region \", its main production area is very varied soils due to orographic and geological diversity, calcareous, and permeable to water.
The climate is typically Mediterranean, with mild winters and not excessively hot summers. The average rainfall is about 500 mm., Spread throughout the year.
Cava is produced by fermentation in the bottle by the traditional method.
Its preparation is added to the base wine sugar and yeast and bottled (this operation is called \ "tirage \"). The bottles are stored horizontally in the cellars and where the second fermentation occurs with foaming.
Following this second fermentation and subsequent aging (at least 9 months to several years) performed the operation known? Removed? which leads to the yeast sediment into the neck of the bottle, next to the plug.
The next operation is called \ "disgorgement \" and is to open the bottle and the pressure itself will blow the sediment, leaving the bright wine.
Finally, fill the bottle with the same digs, adding, otherwise it is a Brut Nature like Recaredo Brut Nature, expedition liqueur (mixture of wine and sugar) for the different types according to their sugar content.
