Here you will find some "hard facts" about cava, like what grapes can be used, where it can be produced and what rules that apply when it comes to production. If there is something you can't find here and wonder about, you can always contact me and I'll try my best to answer your question.
Today there are nine grapes that are allowed to use for the production of Cava, five white and four red.
The classic blend that has been used historically is made up by Macabeu, Xarel.lo and Parellada.
Many people think that Cava can be produced anywhere in Spain, but that is not quite true. Even though the area is not centred to one single geographical area, it is controlled and regulated by Consejo Regulador del Cava.
Looking at sweetness and aging, there are some different styles you will come across. These are alos surrounded by rules and regulations. How long is the minimum of aging and how sweet can a cava actually be?
Cava de Paraje Calificado
Climate and Soil
Spain is known for its mild and sunny climate, and the Anoia valley and the areas around Barcelona are no exceptions. Thanks to the warm Mediterranean to the south and, as mentioned, the mountain of Montserrat as a protection against the cold north wind, the grapes here grow in a protected environment.
In July 2017, the new classification of Cava was official, Cava de Paraje Calificado (CPC), and the first 12 vineyards that passed the requirements presented. This new category will show consumers a new top range of Cavas that represents the land and embodies the soul of the earth where the vines grow. The standards are set very high and the production will be very limited indeed.