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Map of DO Cava• 95% of Cava is made in Catalonia • Of that, 90% is from Penedes
• Of that, 75% is from San Sadurni d’Anoia
• Cava is also made in La Rioja, Aragon, Valencia, and Extremadura
• A.k.a. méthode traditionnelle or método tradicional or méthode champenoise
• Spanish Cava follows the same exacting methods as Champagne:
1. Create base wine2. Undergo secondary fermentation in
bottle3. Age on lees4. Riddle5. Disgorge6. Add dosage and cork
How Cava is Made: The Traditional Method
Lees ready for disgorgement
The Grapes of Cava: “The Big Three”
Xarel-lo: body and alcoholMacabeo (Viura): acidity Parellada: floral aromas
Xarel-lo
Macabeo
Parellada
Rating g Sugar/L NotesBrut Nature/Brut Zero 0–3
No sugar added
Extra Brut 0–6Brut 0–12Extra Dry 12–17Dry 17–32Demi-Sec 32–50Sweet 50+
Dry
Sweet
Cava Sweetness Levels
Less aging
More aging
Cava Aging RatingsRating Months Sur Lie Notes
Crianza 9 RequiredReserva 15Gran Reserva 30
• “Grower Cava” - Est 1921 and still family owned. Estate vineyards
• Authentic: 80% sold in Spain
• Prestigious: Produce 65% of all Gran Reserva Cava
• Green: Vineyards obtained organic certification in 2014 from CCPAE. Vegan.
Winery
Joan & Meritxell Juvé
Hand Riddling
Reserva de la Familia
• DO Cava
• Xareŀlo, Macabeo, Parellada + 10% Chardonnay
• Brut Nature/Zero: no sugar in dosage
• Gran Reserva & vintage dated: 40 mos on lees
Blanc de Noirs • 90% Pinot Noir, 10% Xarel-lo
• Brut: 2.4 g sugar/L
• Reserva: 25 mos lees aging
• Gold with light reddish hints. White fruits, cherry, and honey, with hints of citrus and toast
• Vintage dated
Milesimé
• 100% Chardonnay; free-run juice from single vineyard
• From oldest estate vineyard: Espiells
• Brut: 8.2 g sugar/L
• Reserva: 28-36 mos lees aging
• Rich gold with a fine mousse; expressive aromas of pear, white blossom, and toast
• Vintage dated
Gran Juve
• Equal parts Xareŀlo, Macabeo, Parellada & Chardonnay
• Made only in exceptional vintages from highest-altitude vineyards
• Brut: 6 g sugar/L
• Gran Reserva: 42-60 mos lees aging
• Brilliant gold with lively aromas of white flowers, tropical fruit and lightly toasted bread with an impressive finish
• Vintage dated
Cinta Púrpura N/V
• Names means “Purple Ribbon”
• Traditional Cava blend of Xareŀlo, Macabeo & Parellada
• Brut: 6.2 g sugar/L
• Reserva: 24-36 mos lees aging
Juvé y Camps Brut Rosé N/V
• DO Cava
• 100% Pinot Noir
• Brut: 7 g RS/L
• N/V: 91 WA