Cava by the glass

Cava is a supra-autonomous Protected Designation of Origin of Spain. It is a quality sparkling wine, obtained by carrying out a second alcoholic fermentation, in the bottle, of the base wine, and following the traditional method. The wine must remain in contact with the lees for at least nine months and in the same bottle in which the second fermentation took place. It can be white or pink.

The cava requires a minimum aging time in the bottle of nine months for Cavas de Guarda or young Cavas and at least 18 months for Cavas de Guarda Superior.
Cavas are classified in two different ways: according to their sugar content (grams per liter) and according to their aging time.

Depending on the amount of sugar added to the expedition liquor, the following types of cava are distinguished:

Brut Nature up to 3 g, natural per liter, without added sugar.
Extra Brut up to 6 g of sugar per liter
Brut up to 12 g of sugar per liter
Extra Dry between 12 and 17 g per liter
Dry between 17 and 32 g per liter
Semi-dry between 32 and 50 g per liter
Sweet more than 50 g per liter

In the case of the brut nature type, the bottle is not refilled or wine from another bottle of the same vintage is added. The lack of added sugars makes this type of cava more demanding in terms of quality, and its production is increasing while the production of semi-seco is decreasing, and the production of sweet cava has stopped.

Depending on the aging time in the bottle, a Cava can belong to the following categories:

Cavas de Guarda: These are Cavas aged between 9 and 17 months, characterized by being light, fruity and citrusy, with a sparkling bubble.

Cavas de Guarda Superior: Its longer aging time in the bottle adds complexity and aromatic richness.

Cava Reserva: between 18 and 30 months of aging.

Cava Gran Reserva: more than 30 months of aging.

Qualified Paraje Cava: minimum of 36 months.

The price will increase by 20% on the terrace