The Region: D.O. Cava

The origins of Cava are associated with the splendour of Catalan viticulture in the mid-19th century and the rise of Champagne in the late 18th centuary.
In the late 19th century several families from the town of Sant Sadurní d& rsquo Anoia began investigating the traditional or champenoise method with an eye to applying it to the local grapes. Working with the Sant Isidre Catalan Agricultural Institute, and based upon a series of studies and tests, they settled on local white grape varieties. Thus was born Cava, with its own distinct identity among the quality sparkling wines.
In the 1920s cava established itself in the Spanish market, with large-scale growth in the 60s and in the 80s its establishment in the international market.

The Area

The Cava region has multiple geographic areas, integrated by 135 municipalities of Spain, mostly in the Penedè s portion of the Catalonia region. The village of Sant Sadurní d& rsquo Anoia becomes the main capital of Cava. Total vineyard area: Approximately 32.000 hectares. The climate The climate is typically Mediterranean, with abundant sunshine, mild winters and summers which are not too hot. With moderate rainfall year round, the micrclimate is ideal for vine-growing and ripening of grapes

The grapes

The three classic cava grapes, the ones that have made the wine a world leader, are Macabeo, Xarel.lo and Parellada. Each one has a particular caracteristic: Macabeo produce a wine of fine aromas, fruity and XXX Xarel· lo gives the ideal acidity and consistence. This grape is number one in top personality Parellada produce a global and sobtle aroma.

The Soil

Highly varied due to the geographic and orographic diversity. The soils are calcareous and clayey while permeable. The Cavas The exclusive style of the cava with it& rsquo s own prsonality has given to be recognized as a XXX high quality product. The diffrernt types of Cavas acording to the dosage:
Brut Nature: < 3 g/l
Brut: < 15 g/l
Seco: between 17-35 g/l
Semi-seco: between 33-50 g/l