Cava is a sparkling wine of great quality score is the second fermentation in the bottle (champanoise method) which is produced mainly in the Catalan region of Alt Penedès, which gives 95% of Spanish production, and specifically in the town of Sant Sadurni d’Anoia. But today, other Spanish wine regions such as Valencia, Aragon and Ribera de Duero and others are getting top quality champagne that have nothing to fear from the traditional Catalan cava.
The grapes need these wines are usually white: Macabeo, Parellada and Xarel-so, though few have been carried out pink champagne to those used varieties Garnacha, Monastrell and Pinot Noir Trepat.
Spanish cava types are: 1-Brut Nature (no sugar) 2-Extra Brut (Up to 6 grams of sugar per liter) 3 – Brut (up to 15 grams of sugar) 4-dry (17-35 grams of sugar) 5-Semiseco (of 33-50 grams of sugar) 6 – Dulce (More than 50 grams of sugar per liter).
We presume that Spain is the second largest producer of sparkling wine called cava here, with an output of more than twelve million cases of 12 bottles per year.
Espartero is said and opened a bottle of sparkling wine cellars of La Rioja, but we all accept as the father of Spanish cava to Don Jose Raventos i Fatjó in 1872 released his first production company in charge of Codorniu, although since the second half of the nineteenth century, some Catalan families began experimenting with the processes of production of cava.
Will be the second generation, led by Don Manuel Raventos, when you begin a process of commercialization of these wines becoming the town of Sant Sadurní D’Anoia in neuralgic catital cava.
The name of this type of sparkling wine “champagne” is that in 1883, Spain signed a treaty with France, ratified in 1891, by which it was established that can only be called champagne that the French do in the region Champagne, though countries such as Chile and the United States continue to give the name of champagne by not ratifying that agreement.
During the 20′s of last century, the cava is consolidated in consumption and production in Spain and in the 80′s and takes an international boom, remain to this day one of the pillars of the Spanish wine sector.
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