Notes about CAVA

Cava
Cava is defined as a sparkling wine of quality produced in a designated region and that's the name declared by the EU for the sparkling wine produced according to the traditional method in a "Cava" designated region.
This designated region comprises several wine-growing areas in the north of Spain, but it's the Sant Sadurní d'Anoia area located in Catalonia (in the north-east of Spain) that is identified for this wine more than any other region with a 70% of the total production.

Cava has an important reputation in the international markets, with a tradition of centuries.
The first sparkling wines produced in Sant Sadurní following the method used in Champagne (France) appeared in the market in 1972 after a long period of time to improve the complicated process to produce a natural sparkling wine.

Along the time, cava process has adopted new systems. This modernisation is still today very important but the product is essentially the result of the patient work of men and women.

Cavas have reached a great reputation that reflects a long tradition of centuries since the introduction of the wine process, by the Roman Empire, two thousand years ago.


The Soil of Cava Region
Almost all cava produced in the Penedès region grow in gentle temperatures, intense sunshine and moderate rainfall. This fertile region with soft mountains and valleys is protected of the frizzy winds front the north by the Pyrinées and is swam for the warm Mediterranian water by the south.

It's difficult to imagine another best area for the vineyards. Moderate rainfall, intense sunshine and soft winds are the features of the region helping the grape to mature properly to get the distinctive aroma and high quality.

The main grape varieties used to develop the cava wines are the Macabeu, Xarel.lo, Parellada and Chardonnay varieties.


Production
The cava process follows the method used in Champagne. The process to produce cava is defined as a method to make wine ferment for a second time inside the bottle.

Only the best quality wine can be used to produce cava. After the first fermentation, the wine is bottled with a temporary cork and is saved in a horizontal position during several months in cellars.

At the end of this process whilst bottles rest in the underground cellars, they are moved daily, gradually tipping them towards the floor so that the yeast sediment begins to settle in the neck of the bottle.

After resting bottled at least during nine months and very often after a longest period of time, it takes place the disgorgement process. This process lets clean the wine of the yeast sediment by removing the cork. The liquid lost is replaced with wine of the year (dry or sweet) according to the preferences of the producer. Then the final cork is put in and the bottle goes to be labelled and despatched.
More than 160 companies produce cava. Each producer has his own kind of products. Everyone has quality and style although cava isn't of the year.

The current firmly establishment of cava is the result of the investment made by the companies in the last century.


Chase and Check
The success of cava production is the result of continuos maintenance and the attention put in the details with the blend of tradition and new technologies.
Everything is supervised by the Consell Regulador del Cava (Cava's Regulator Council) established in Vilafranca del Pendedès with the technical support of the INCAVI. The Council chases every step of the cava development process. It manages the right law, which direct the process. The word Cava is the right confirmation that the product is genuine placed in the label and the cork.


The cava, a wine for every moment
The cava is a wine appropriates for formal and informal situations. A bottle of cava shared with friends at home, in a bar or a restaurant gives happiness and satisfaction to everyone.
At the same time, the cava gives clarity in a formal meeting and it's a delicate complement at the table.

The cava varieties, sweet, dry or brut, are suitable for any palate and at a very good price.


Denominació
Really, one of the most important actions taken by the Confrarie has been and is today the production and divulgation of the cava denomination. Don't forget that the "Champagne" denomination, produced with the champenoise traditional method, like the Cava, has been used in several occasions to define a sparkle wine of quality.
The main aim of the Confrarie of the Cava has been, since the beginning, show our denomination, of our own and unique of the cava so it comes about several action to inform and diffuse between people our cava features to make cava known and recognised al over the world.

The introduction of the firsts bottles of cava in the market began in 1972. The way our denomination has make is long: It does regulate for the first time upon the specific denomination of the Regulation of Sparkle Wines from 1972 and check it by the Regulator Council. In 1986, Spain go into EU and is adopted the 27th February Order that determines the area of traditional production. Since then it follows the EU Regulation so the Cava with a specific denomination has been recognised for the EU as a sparkle wine of quality produced in a defined region giving the legal system to protect it.

The new rules for cava, promote in November 1991, constitutes for the first time the Regulator Council of Cava, composed by the representatives of all the producers sectors implicated and by the autonomic communities with municipalities that make the cava region.

All of this has contributed to consolidate the prestige like own denomination of one of the quality sparkle wines most appreciates y recognised in the world viticulture market.


The impact of the Mass Media
The last years, mass media has dedicated a special attention to the cava sector.

The fact is that our product had to establish the difference between sparkle wines of quality and show its own features. So it was a great opportunity for the sector to show all over the world its own personality. The consumer might choose a product of quality with its own denomination: the Cava.

But to diffuse this information to the consumer was and is necessary that Mass media pick the news of the cava sector. The Confraria of Cava has had an important paper by promoting the diffusion of the information.
Each member of the Confraria, each new Knight merit Confrere and mainly each new Knight Honour Confrere have contributed to the recognition and prestige of the sector through the support given to our actions and expressing loyalty and devotion to the cava.