Cava

Cava is Spain’s traditional-method sparkling wine: the base wine undergoes a second fermentation in the same bottle, where the bubbles form, and then rests on its lees for months or years. The first bottle was made in 1872 in Sant Sadurní d’Anoia, still the capital of cava. Most cava comes from Penedès in Catalonia, though the appellation also includes areas of Valencia, Aragon, La Rioja, Navarre and Extremadura.

The classic grapes are three native varieties: Macabeo brings freshness and fruit, Xarel·lo gives structure and ageing potential, and Parellada adds finesse and floral notes. Chardonnay and Pinot Noir are also used, and for rosé, Garnacha, Trepat and Monastrell.

Alongside cava, our selection includes traditional-method sparkling wines from Penedès made to even stricter rules. Corpinnat is a collective brand of wineries requiring organic, hand-harvested grapes, all production on the estate and at least 18 months of ageing. Classic Penedès, within D.O. Penedès, also uses organic grapes and ages its wines for at least 15 months.

By ageing:
Cava de Guarda: at least 9 months on the lees. Fresh and fruity.
Reserva: at least 18 months. Creamier, with toasty notes.
Gran Reserva: at least 30 months. Complex, with fine bubbles and nutty notes.
Cava de Paraje Calificado: at least 36 months, from a single vineyard. The appellation’s top tier.

By sweetness: brut nature (no added sugar), extra brut, brut, extra seco, seco, semiseco and dulce. Brut nature and brut are the most versatile with food; semiseco goes well with desserts.

With Ibérico ham, oysters or seafood, a brut nature. With fried fish, croquetas or pa amb tomàquet, a young brut. With sushi or smoked salmon, a rosé cava. With seafood rice or roast chicken, a reserva. With Christmas poultry, foie gras or aged cheeses, a gran reserva. And with turrón and Christmas sweets, a semiseco.