06/04/2014

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United Kingdom Normally the word cava is associated with cold Cellars or rooms under land built to preserve and nurture the wines. However, cava also refers to a renowned sparkling wine produced in the region of Catalonia in Spain. This wine is prepared to base other than the conventional wine fermentation call very traditional Champenoise.es in the Spanish market and its sale increases in times of celebration as Christmas. Globalization, the search for other markets and the popularity of Spanish cuisine in the world have been instrumental in the success of the sales of Cava to the wholesale outside the Spanish market. The cava wine is made from the traditional fermentation of the wine but characterized by its subjection to a second fermentation of the sugars in the wine itself. This process is done subsequently to the bottling of the wine, producing carbon dioxide gas that allows to be released as the champagne foam. The difference between champagne and cava wine lies in the first consists of varieties of grapes as the parellada, macabeo and xarel originating in Penedes in Catalonia, but also cultivated in La Rioja, Valencia, Navarra, Aragon, etc. In the case of the distribution of cellars to the wholesale, the ageing time must exceed nine months. Thus the reserve wines must be aged for more than 15 months and those of the large reserve must have over 30 months. Similarly, the cava wines can be classified according to the amount of added sugar to the expedition liqueur, from sweet, semi-dry, dry up extra-dry and brut. The cava wine production has been exponential in recent years due to low prices and the exploration of new foreign markets, becoming the sparkling wine of increased global consumption and knocking down your competition, champagne. Sales of Cava to the wholesale has become consolidated...

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