Cava, Spanish wine

Aragonese Cava, from the brands Abadía del Temple and Reyes de Aragón. 

Buy Cava Online

Cava is a Designation of Origin that protects sparkling wines that share certain geographical and human characteristics in their production. This certification aims to protect the value of this product compared to other versions of lower quality. In Degusta Teruel we offer you the possibility of buy Cava online at a good price, with its corresponding certification of being a product of the Cava Region .

Origin of Cava

In 1959 the first record of standards for marketing for sparkling and aerated wines was established. Cava was included in this compendium.

It was not regulated by the Ministry of Agriculture until April 23, 1969. the word Cava remained as a reference for sparkling wines that were made with a classic system of fermentation in the bottle and aging in Cava.

When Spain became part In the European Union, at the market level, wines with a designation of origin equaled their value to those of greater recognition. It is in 1986 when the production of this product is limited to the Cava Region .

As of today, after the approval of Law 6/2015, of May 12, on Denominations of Origin and Protected Geographical Indications of supra-autonomous territorial scope, the managing entity becomes the Regulatory Council of the Protected Designation of Origin Cava .

Origin of Cava
Cava production

Appellation of origin

The main feature that protects the Cava Denomination of Origin is the elaboration of the product with a second fermentation in the bottle, after the one that the wine already performs in the barrel.

The producers are subject to the agreement to use the traditional method of production. They are compensated with legal protection against other products in addition to access to national and international markets .

consumers for their part obtain the guarantee of buying an internationally recognized quality product that has spent a minimum of 9 months in contact with the lees in the same bottle where it made its second fermentation.

Cava production

Cava has a dry and bubbly body . It is a drink that has its leading place in many celebrations and outstanding events , frequently used to conclude dinners and toast. Depending on the nuances of flavor and aromas that it acquires, it can be used for more specific accompaniments, such as white meat, fish and rice.

The method that Cava follows in its elaboration, in French it is known as Champenoise, originating from the Designation of Origin Champagne and Cremants . The translation of this process into Spanish Cava is divided into the following sentences.

Base wine

The wine that will form the base of the final Cava is obtained from vinifications based on the different aspects that are intended to be enhanced. Grape varieties are frequently combined: Chardonnay , Garnacha , Monastrell and Malvasía.

Bottled with liquor

A tirage liqueur is used for the second fermentation process. This liquor has a high sugar content. The fermentation of sucrose raises the alcohol content and favors the creation of foam and carbon dioxide. The pressure inside the bottle can increase q atmosphere for every 4 grams of sugar, which makes it necessary to have the metal closure that cavas have.

Cava production

Lees deposit

A slow fermentation is required that can last from a minimum of 9 months to even 5 years. Here we distinguish different stages:

  • Rhyme: the bottles are stacked horizontally after the run in order to activate the yeasts. The lees, which are the remains of the grapes, are an important aspect that determines the quality of the Cava in this process.

  • Desk:
    in this process part of the lees are removed and the bottles are raised little by little.

  • Tip: This is when the bottles are placed vertically, and the remains of the lees will be removed.


At the time of disgorgement the neck of the bottle is frozen. Thus, the remains of grapes can be removed by uncovering the bottle without losing all the gas.

Expedition liquor

Ultimately, depending on the nuances that are pursued, a certain amount of sucrose is added per liter of Cava, thus obtaining its different types:

  • Extra Brut: more than 50 grams per liter
  • Brut: less than 15 grams per liter
  • Dry: between 15 and 33 grams per liter
  • Semi-dry: between 33 and 50 grams per liter
  • Sweet: more than 50 grams per liter

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