Pinot Noir

The last variety allowed for the production of cava that we have to go through is Pinot Noir Pinot Noir blooms early in the spring and is accordingly, like chardonnay, sensitive to frost. Its bunches are compact with small dark blue grapes. Pinot noir produces the best results in cooler climates where it gives grapes a nice acidity.  For this reason, some producers have started test-plantings of pinot noir at higher altitudes which has partly to do with global warming. Pinot noir is not one of the traditional Cava grapes but was approved for the production of rosé Cava in 1998 and it was only as late as the 2007 harvest that Pinot noir was allowed for production of white Cava. Since then Pinot noir has experienced an increasing popularity and many houses now make both rosé and white Cavas from the grape to the consumers’ delight.

It is not difficult to find a Cava made on pinot noir, since the grape had become so popular. Both the large houses of Freixenet and Codorniu make Rosés on the grape. Freixenet has their Elyssia while Codorniu has their Anna de Codorniu Rosé and their Codorniu Pinot noir Brut.

 

 

 

 

The house of Juvé y Camps has both their Brut rosé and their fairly new Blanc de Noirs that are both very nice indeed. What is interesting is that the rules for making a blanc de noirs is quite different form the rules in Champagne where you need to use 100% black grapes. For Cava it is only 85 or 75 percent (I don't remember exactly, but I'll check it) black rapes needed. Then you can fill up with white grapes.