Cava production: how is cava made?

Surely more than once you have heard the sound of a bottle of cava being uncorked, you have toasted at a celebration with this drink, or you have delighted in its flavor, but Do you know how cava is made? There's something truly magical and ethereal about the way the cava bubbles dance in the glass and flutter over the palate, don't you think? 

Its golden shine, its freshness and that electrifying sensation that runs through your body when you drink cava is the result of a meticulous process. In it, tradition meets innovation to create More than a drink, an experience. 

If you've made it this far, it's clear that you want to learn more about the fascinating Cava production process. And, as experts in the field, we are eager to share with you all the secrets it hides. Join! 

Behind every glass of cava hides precision, rigor, time, patience, and a ton of effort. As with all wines, the excellence of this drink is achieved thanks to the optimal combination of quality raw materials and human know-how. 

When it comes to sparkling wines, there are several techniques to get those characteristic bubbles that we like so much. However, in the specific case of cava, the one known as the traditional method or, in French, méthode champenoise. It is the way in which the highest quality sparkling wines are made, as is the case of the popular champagne or our Anna de Codorníu.

Below, we explain, step by step, all the secrets of the Cava process. 

It all starts in the vineyard. There, the precious raw material that will serve as the basis for our drink is obtained. Designation of origin: for a sparkling wine to be considered cava, in addition to complying with certain requirements in its production, it must belong to specific geographical areas.

The most important is, without a doubt, Comtats de Barcelona. This is where 95% of all cava is produced. Within this area, we have to highlight the municipality of Sant Sadurní d'Anoia. Since 1872, this city has been dedicated to this noble work, earning the nickname "capital of Cava". Apart from Comtats de Barcelona, the other three cava wine regions are the Ebro Valley, Almendralejo, and Requena Vineyards.

The grape variety with which cava is made is another key. The most common grapes used for this purpose are: Macabeo, Xarel·lo, and Parellada. The climatic conditions of the Mediterranean Sea make it possible for these grapes to grow and develop perfectly. 

It is also vital to harvest the grapes when they arrive at their optimum point of ripeness. The harvest usually takes place between August and October, depending on the variety and weather conditions of each season. 

To preserve the essential freshness and acidity in a good cava, the grapes are harvested by hand or with techniques that minimize oxidation. Once collected, they are quickly transported to the winery, where the magic of transformation begins. 

Once in the cellar, grapes are gently pressed to extract the most from each variety, taking care to prevent the skins, seeds, and stems from providing unwanted flavors. This golden liquid will be the base on which the cava will develop. 

Of course, to achieve this, we must have the invaluable help of our friend, Saccharomyces cerevisiae, which is key in the Fermentation process. Thanks to this type of yeast, the glucose in the wort is transformed into alcohol and other compounds. Ideally, the percentage of alcohol in the resulting liquid should be between 9 and 11.5 degrees.

After this first fermentation, various processes are carried out to remove particles and impurities that the wine may have.

It is in this part of the process that the know-how of winemakers comes into play to select and combine wines of different varieties to achieve the perfect balance of aromas and flavors. This is known as assembly, or, in French coupage. It is what gives style and personality to each cava. 

The result will serve as the ideal canvas for the creation of cava. But the most important ingredient is still missing: the bubbles. To obtain them, the wine needs to go through a second fermentation, the secret of its unmistakable effervescence.

After assembly, circulation is done, which consists of adding a series of yeasts and sugar to start the second fermentation. As a fact, this combination of magical ingredients is called liquor of tirage, or liquor of expedition. 

Afterward, the wine is bottled and sealed tightly. To do this, a cap is used that can resist the increase in pressure for a long time. This is what is called a "crown cap" and is usually made of aluminum, stainless steel, or tinned iron. 

Once the bottles have been sealed, they are stored. At this stage, the yeasts consume the added sugar in the tirage and release carbon dioxide, which is trapped in the liquid and gives rise to the unmistakable bubbly character of cava. 

To stimulate the process of the second fermentation, the wine is stored in bottle racks inclined in rhyme, that is, in a kind of horizontal position, in underground cellars where they remain at a temperature of about 13 or 15 degrees.

The next step in cava production, also known as disgorgement, a name that gives us many clues about what this technique entails. As we saw in the previous section, the months of aging serve, among other things, to accumulate all the sediments that have been generated in the second fermentation in the bottleneck area. 

So, at this stage of the process, it's time to get rid of the sediments. To expel them without damaging the drink or its bubbles, winemakers freeze the neck. This creates a small plug of ice that traps sediment. When the bottle is opened, the internal pressure expels this stopper naturally, leaving the cava clean and ready for consumption, but the process of how cava is made doesn't end here. 

After the Disgorging, it's time to add the expedition liqueur or Dosage. It is nothing more than a Wine and sugar mixture that gives the final sweetness to the cava. 

Therefore, the amount of sugar in this liqueur will determine whether the cava will be Brut Nature, Brut, Dry, or Sweet, among other categories. In addition, you should know that each winery has its style and secrets for the expedition liqueur to make your product truly unique.  

Finally, the bottle is closed definitively using a high-quality cork. This is secured with a wire cage. If you've been wondering about it, yes, it has a specific name: Muset. This curious contraption helps the cork withstand the pressure exerted by gas. It should be noted that certain types of cavas require an extra period of aging in the winery. 

Then, the labeling detailing the wine’s origin, type, and vintage, among other information, is attached. And you'll be ready for your final expedition!

The last step in this exciting journey full of history, tradition, and art is the one that happens next to you. It is at that moment when you uncork a bottle, pour a drink, and enjoy with your loved ones that how cava is made makes sense. Now that you know all the work, patience, and passion behind each bottle, we only have to invite you to taste the result with one of the products that we have in our shop online. And toast!