The Origin

The origin of Cava is associated to the splendor of Catalan viticulture mid-nineteenth century, when several families from Sant Sadurní d’Anoia started to investigate the champenoise method applied to crops in the area.

In 1872, it was produced in the town of Sant Sadurní the first bottles of Cava following the traditional method of second fermentation in bottle. Thus began their elaboration and the town became the main capital of Cava.

Cavas are classified by sugar content, from Brut Nature to Sweet. There is a wide range depending on the sugar added.
* Brut nature: 0-3 g. per litre (no added sugar).
Extra Brut: Up to 6 g. of sugar per litre.
Brut: Up to 12 g.
Extra Dry: between 12 and 17 g. of sugar.
Dry: between 17 and 32 g. of sugar.
Semi Dry: between 32 and 50 g.
Sweet: over 50 g. of sugar per litre.
* It could only be used in the case of there is no added sugar after disgorging the bottle

Types of cava

– Joven: Mild, fruity and fresh.

– Reserva: Reservas have rested for a minimum of 15 months deep in the dark and silent underground cellars

– Gran Reserva: The meticulous ageing for over 30 months makes this a unique wine, for which this special category is reserved.

– Rosado: Freshness and exuberance. Monastrell, Red Grenache, Pinot Noir and Trepat. These are the four varieties which provide it with its colour singularity