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96% of production takes place in the Penedés region, west of Barce- lona. The classic cava is produced from the Xarel.lo, Macabeo and Parellada grape varieties and is marketed as Blanc de Blanc. But Pinot Noir, Monastrell or Chardon- nay grapes are now also gaining in popularity. The three classic white grape varieties give the cava its distinctive taste. Xarel-lo is re- sponsible for body and alcohol content, Parellada and Macabeo provide the base note, the golden colour and finally the sparkling apple note.
Many and various.
With an annual yield of more than 200 million bottles, Spain is one of the major world producers of quality sparkling wines. More than 40 million bottles are exported to Germany. Why not try a cava with your meal? A Reserva or Gran Res- erva can be served to accompany a main course of sh or meat. If
you’d like to try it rst, you can do so at Cavaisimo.
DO regulations
• Cultivation: plant density per hectare between 1,500 and 3,500 vines
• Yield: white grapes: 12,000 kg / ha;
red grapes: 8,000 kg / ha
• Pressing: a maximum of 100 litres of wine from 150 kilograms of grapes
• Base wine: alcohol content between 9.5 and 11.5 % ABV
• Sparkling wine: fermentation
“sur lie” for nine months; in the shops no earlier than one year after harvesting.
• Quality cavas lie for longer “sur lie”: after 15 months they are considered to
be Reservas and after 30 months Gran Reservas.
• Alcohol content between 10.8 and 12.8 % ABV
• Acidity min. 5.5 g / l
• Pressure min. 3.5 bar at 20°C
cavaisimo
Florastr. 2 Berlin Pankow
Tel. +49 (0)30 44 04 65 04 Fax. +49(0)30 50 56 36 51 E-Mail. berlin@cavaisimo.com
www.cavaisimo.com
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