Cava

Cava appellation of origin was born in 1972 when the denomination was established specificity of sparkling wines and the regulatory council of the same. Cava is a sparkling wine produced in the traditional Champenoise method (champagne) but taking into account the characteristics of terroir as indigenous grapes.

The epicenter of the DO Cava is Sant Sadurní d'Anoia, Barcelona in the province which produces 85% of the wines. Although the term extends into 7 regions: Catalonia mainly Extremadura, La Rioja, Navarra, Aragon, Valencia and the Basque Country.

Cava is made ​​with white grapes as much ink. The white varieties used are: xarel.lo, Subirat, Chardonnay and Macabeo. The Grenache grapes include ink, Monastrell, Pinot Noir and Trepat. The cellar has the following designations differentiate the sparkling by the grams of sugar per liter (less than): Brut, Extra Brut, Brut, Extra Dry, Dry, Semi-dry and sweet.

The cellar has become, after the champagne, sparkling wine in the 2nd world's best selling.

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