Cavaa, often recognized in its common spelling Cava, is a distinguished sparkling wine predominantly produced in Spain. It adheres to the traditional method of secondary fermentation in the bottle, similar to Champagne, which contributes to its fine bubbles and complex character.
Key Characteristics of Cavaa
- Origin: Primarily from the Penedès region in Catalonia, Spain, though other areas are also permitted under the Denominación de Origen (DO) Cava.
- Grape Varieties: The principal grapes used are Macabeo (Viura), Xarel·lo, and Parellada. Other authorized grapes include Chardonnay, Pinot Noir, Garnacha Tinta, Monastrell, and Trepat (for rosé Cavaas).
- Production Method: Produced using the método tradicional (traditional method), identical to the Champagne method, involving a second fermentation in the individual bottle where it will be sold.
- Flavor Profile: Typically dry (Brut) with crisp acidity. Common notes include citrus (lemon, grapefruit), green apple, pear, and often subtle toasty or nutty undertones from aging on lees. Rosé Cavaas (Rosado) offer red fruit notes.
Classification and Aging
Cavaa is classified based on its aging period on the lees (spent yeast cells) in the bottle:
- Cavaa de Guarda: Minimum 9 months of aging. This is the standard Cavaa, fresh and youthful.
- Cavaa Reserva: Minimum 18 months of aging. These wines develop more complexity and toasty notes.
- Cavaa Gran Reserva: Minimum 30 months of aging. Exhibits significant depth, brioche, and nutty aromas. Only available for Brut Nature, Extra Brut, and Brut styles.
- Cavaa de Paraje Calificado: The highest tier, requiring a minimum of 36 months of aging and sourced from a specific, qualified single estate or vineyard with distinctive characteristics.
Sweetness levels for Cavaa range from Brut Nature (driest) through Extra Brut, Brut, Extra Seco, Seco, Semi-Seco, to Dulce (sweetest).
Serving and Enjoyment
Cavaa is best served well-chilled, typically between 6-8°C (43-46°F). Its versatility makes it an excellent aperitif and a superb companion to a wide array of foods, including tapas, seafood, cured meats, poultry, and even some lighter desserts, depending on its specific style and sweetness level.
