Cava Blends

Cava production dates back to the 19th century, when winemakers in Catalonia adopted the Champagne method to produce high-quality sparkling wine. The Cava DO (Denominación de Origen) was officially established in 1972. Although Penedès (Catalonia) is the heart of Cava production, it is unique among Spanish wines as it can be made in various regions, including Valencia, Extremadura, La Rioja, and Aragón.

Cava’s terroir is Mediterranean-influenced, with warm days, cool nights, and a mix of limestone, clay, and sandy soils that help retain acidity in the grapes—crucial for sparkling wine.

Typical Grape Varietals & Classic Blends

Traditional Cava blends consist of three indigenous white grape varieties:

Macabeo (Viura) – Provides freshness, floral aromatics, and green apple notes.

Xarel·lo – Adds body, structure, and complex aromas, often lending a slight herbal or saline note.

Parellada – The most delicate of the three, contributing finesse and soft citrus flavors.

Other Grape Varieties Used in Cava Blends

Chardonnay – Introduced for a more elegant, creamy texture and aging potential.

Subirat Parent (Malvasia) – Used occasionally for a richer, more aromatic style.

Red Grapes (for Rosé Cava) - Garnacha (Grenache), Trepat, Monastrell (Mourvedre), Pinot Noir

Regional Wine Styles

Cava is classified by aging time, which affects its flavor profile and complexity:

Cava (Minimum 9 Months Aging) – Fresh, fruity, and easy-drinking, with citrus, green apple, and floral notes.

Cava Reserva (Minimum 18 Months Aging) – More depth, with toast, brioche, and nutty characteristics.

Cava Gran Reserva (Minimum 30 Months Aging) – Complex and elegant, with creamy texture, dried fruit, and intense toasty flavors.

Cava de Paraje Calificado (Minimum 36 Months Aging) – The highest-quality designation, from single vineyards, offering exceptional minerality and age-worthiness.