Cava

Cava is an unusual DO as, unlike many other appelations throughout the world, its production is split between many regions. While Penedes is undoubtably the heart of Cava, it is but one of four identified production zones, which include Comtats de Barcelona, Valle de Ebro, Vinedos de Almendralejo and Zona de Levante. 95% of Cava is produced on the fertile plateau of the Penedès area. Cava is dominated by two producers – Cordoníu and Freixenet. The process is the same as champagne, utilising traditional methods, however the grape varieties used are different. The traditional and local varieties are Macabeo which provides the bulk of Cava plantings due to its late budding protecting against Penedès spring frosts, Xarel-lo is considered the finest traditional variety and Parellada can provide crisp apple characters if not over-produced. However, recently, Chardonnay and Pinot have been included in the DO, the latter used for the increasingly popular Pink Cava. Huge steps have been made in the quality of Cava through lower yields and extended bottle aging. It was also the Catalans who invented the Gyropalette providing a more efficient and cost-effective process than traditional hand riddling.