This is an exceptionally elegant pink Cava with a sparkling colour. It has wonderful floral and fruity aromas and is full-flavoured, dry, and fruity. It makes an excellent aperitif.
This is the driest (least sweet) of all Cavas. This type contains less than 6 grams of sugar per litre.
This wine is slightly less dry than the previous one. Although quite a dry wine it is much less so than a French Champagne for example.
Cava Brut is by far the most favourite Cava with non Spanish drinkers. It has 6-15 grams per litre of sugar.
In Spain too, the grapes intended for production of Cava are carefully selected and harvested. The best grapes for making Cava are grown on very chalky soil at a height of between 656-1,476 feet (200-450 metres).
The following grapes are used for the base wine: Macabeo (fruit and freshness), Parellada (floral perfumes) and Xarel-lo (acidity and alcohol). Sometimes a little Chardonnay is also added. For Cava Rosado the grapes used are Carifiena, Garnacha Tinto (Grenache Noir), Tempranillo, and Monastrell. Inland Cavas are usually made from Viura (Macabeo) grapes. Because it can become extremely hot in Spain the grapes for Cava are usually picked early in the morning. This Spanish grapes are pressed as soon as they are brought in from the vineyards.
The juices are transferred to stainless steel tanks where fermentation takes place at a constantly controlled low temperature. After fermentation the wine is rested for a while before being sampled by the cellar master. The best cuvees are selected and blending takes place in great secrecy. This Spanish wine is then bottled and held in enormous cellars for a minimum of nine months but often for longer. During this period a second fermentation takes place in the bottle. Just as with Champagne, Saumur, or Limoux lots of tiny bubbles form.
The bottles, which are stored on racks or rotating pallets, are manually or mechanically shaken to get the floating remnants of unfermented sugars and dead yeast cells to fall to the neck of the bottle. Here too the neck of the bottle is dipped into a special salt solution to freeze the sediment. When the bottle is opened the plug of sediment is forced out of the bottle by the pressure. The wine, which is now clear, is topped up with a liqueur (see main section on sparkling wines) and provided with a cork and retaining wires and cap. The wine is now ready to be shipped to the customers.
More than 90% of all Cava originates from Catalonia, particularly from Penedes. Two major companies control about 90% of the market. Freixenet (which also owns Segura Viudas and Castell Blanch) is the undoubted leader of the export market.
The true market leader though in Spain is Codorniu. Cavas are generally somewhat less dry than French sparkling wines. They have that little bit of Spanish temperament. The price of the top quality Cavas is exceptionally low for their quality but one needs to be careful. Corners are sometimes cut, especially with the nine month 's period of maturing in the bottle.
There have been cases for many years against brands which do not stick to the minimum nine months and whose wine is therefore not permitted to be termed Cava.There are officially only two different types of Cava: white and pink. The white Cava though is subdivided into a variety of different taste types.