Cava

The specification records that in the second half of the nineteenth century several families in inland Barcelona began making sparkling wine by what was then called the "méthode champenoise", with the second fermentation in the bottle. The first bottles of cava were made at Sant Sadurní d'Anoia in 1872. After tirage the bottles were kept in underground cellars, "cavas", at about 13-15 °C all year, with suitable humidity and no vibration. In time the name of these cellars passed to the wine.

In 1972 a Consejo Regulador for sparkling and carbonated wines was set up, Cava among them. Cava was consolidated as a designation of origin in the first months of 1986. In 1989 European law (Council Regulation (EEC) 2043/89 of 19 June) accepted it, with a few other names, as an exception to the rule that a region must carry a geographical name. The current Reglamento dates from an order of 14 November 1991.

The zone for growing grapes and making base wine and Cava is a list of municipalities grouped into four "Zonas": Comtats de Barcelona, Valle del Ebro, Viñedos de Almendralejo and Requena. Comtats de Barcelona is divided into the subzones Valls d'Anoia-Foix (including Sant Sadurní d'Anoia and Vilafranca del Penedès), Serra de Mar, Conca del Gaià, Serra de Prades and Pla de Ponent. Valle del Ebro includes Alto Ebro (municipalities in Álava, La Rioja and Navarra) and Valle del Cierzo (Ainzón and Cariñena). Viñedos de Almendralejo is the municipality of Almendralejo in Badajoz, and Requena is in Valencia. A third level of smaller units, the "Parajes Calificados", names single sites.

The rules describe soils that are mostly calcareous, slightly sandy and fairly clayey, low in organic matter and fertility. The climate is Mediterranean in transition between coast and interior, with long sunny summers, about 500 mm of rain, mostly in autumn and spring, and about 2,500 hours of sun.

The specification links the soils and mild, dry late summers and autumns to staggered ripening of the varieties, which gives base wines of moderate alcohol, high acidity, low pH and sound fruit (low gluconic acid). Base wines aim at about 9.5-11.5% potential alcohol and more than 5 g/l total acidity. The second fermentation, in cellars kept for the purpose, is slow, and the yeast's autolysis during ageing brings "tertiary" aromas of nuts and bakery that grow with time on the lees. Finished Cava has 10.8-12.8% alcohol and a pH of 2.8-3.4, which the rules say protects it from oxidation. Of the grapes, Macabeo gives light, fresh base wines with fruit and white-flower aromas; Xarel·lo fine, fresh wines with structure and a slight bitterness; Parellada light, floral wines that add elegance and suit higher sites.

Authorised white grapes are Macabeo (Viura), Xarel·lo, Parellada, Malvasía (Subirat Parent) and Chardonnay. Red grapes are Garnacha Tinta, Monastrell, Pinot Noir and Trepat. Macabeo, Xarel·lo and Parellada make up about 85% of the grapes. Planting density is 1,500-3,500 vines per hectare, yields are capped at 12,000 kg/ha, and only the first 100 litres of must from 150 kg of grapes may become base wine. Cava is white or rosé.

Every Cava stays at least nine months on its lees in the bottle where the second fermentation took place. Reserva needs at least 18 months from tirage to disgorgement and Gran Reserva 30, made wholly in one bottle and one winery. Paraje Calificado needs 36 months. Grapes for Reserva, Gran Reserva and Paraje Calificado must come from organic vineyards at least 10 years old. Sweetness terms run from Brut Nature through Extra Brut, Brut, Extra Seco, Seco and Semi-seco to Dulce.