Cava Tasting

Spanish Cava, like Champagne, is made using the traditional method with a second carbonation fermentation in the bottle. The wine is then aged on its lees for at least 9 months.The three main grapes in Cava are macabeo, parellada and xarello, which is the second most widely grown in the DO Cava. It primarily adds freshness, high acidity, body and shelf life, as well as a hint of citrus, pear and green apples.Almost all of the xarello cultivation in Spain is found in Catalonia, which also accounts for 95 percent of the country's Cava production. It is also found in still wines, either on its own or in blends with garnacha blanca, macabeo and sometimes chardonnay.