Cava is one of Spain’s most renowned sparkling wines, celebrated for its refreshing bubbles, crisp acidity, and complex flavors. Like other sparkling wines, Cava’s signature effervescence comes from a unique fermentation process. However, what sets Cava apart from many other sparkling wines is the method of fermentation used and the region where it is produced. Cava is made primarily in the Penedès region of Catalonia, Spain, and it is produced using the traditional method (méthode traditionnelle), which gives it its distinct characteristics.
Fermentation plays a critical role in shaping the final product. It not only creates the bubbles that are the hallmark of sparkling wine but also contributes to the flavor complexity and the wine’s overall structure. Understanding how Cava is fermented can give wine enthusiasts a deeper appreciation for the craftsmanship behind this effervescent delight. In this article, we will explore the fermentation process of Cava in detail, including the steps involved, the importance of yeast, the role of aging, and the unique characteristics of Cava that come from this fermentation method.
What is Cava?
Before diving into the specifics of fermentation, it’s essential to understand what Cava is. Cava is a sparkling wine that originates from the Penedès region of Catalonia, Spain. It is made primarily from three native Spanish grape varieties: Macabeo, Xarel·lo, and Parellada. Some producers may also use international varieties like Chardonnay, Pinot Noir, or even Garnacha to create unique expressions of Cava.
Cava is made using the traditional method, the same method used in Champagne production. This process involves two fermentations: the first fermentation to turn the grape juice into wine, and the second fermentation, which is responsible for the creation of the wine’s bubbles. Unlike Prosecco, which uses the tank method for fermentation, Cava’s secondary fermentation takes place in the bottle, making it a product of the traditional method.
Now, let’s delve into the specifics of how Cava is fermented, from grape to bottle.
Primary Fermentation
1. Harvesting the Grapes
The first step in Cava production is the harvest of the grapes. Typically, Cava producers harvest their grapes earlier than most still wines because they want to preserve the high acidity that is essential for the fresh, crisp style of sparkling wine. The harvest usually takes place in late summer to early autumn, when the grapes have reached the desired sugar and acidity levels. Since the grapes used for Cava come from a variety of different vineyards, the harvest is often staggered over a few weeks.
The grapes for Cava are generally hand-harvested to ensure that they are not damaged, which can affect the quality of the wine. After the grapes are picked, they are quickly transported to the winery to begin the winemaking process.
2. Pressing the Grapes
Once the grapes arrive at the winery, they are pressed to extract the juice. The pressing process is crucial because it influences the quality of the wine. In the production of Cava, only the free-run juice, or the first press, is used to ensure the highest quality. This juice is known as the “mosto,” and it is collected in large tanks. The juice is then separated into different fractions based on quality, with the first press being reserved for the highest quality Cava.
The pressing process in Cava production is typically gentle, as harsh pressing can lead to the extraction of undesirable flavors from the grape skins. The goal is to extract the juice while preserving the fresh, clean character of the grapes.
3. Fermentation of the Juice (Primary Fermentation)
After pressing, the mosto is transferred into stainless steel tanks or oak barrels for fermentation. This is the primary fermentation, where the sugar in the grape juice is converted into alcohol by the action of yeast. The yeast responsible for this fermentation can be naturally occurring (wild yeast) or added (cultured yeast). Most Cava producers use cultured yeast to ensure consistency in the fermentation process.
During this stage, the wine develops its basic structure, alcohol content, and acidity. The fermentation process typically lasts between 10 and 20 days, depending on factors such as temperature, yeast strain, and the desired style of Cava. The ideal fermentation temperature for Cava is between 14-18°C (57-64°F), which helps preserve the delicate aromas and fresh fruit flavors that are characteristic of the wine.
Once fermentation is complete, the resulting wine is known as “base wine” or “vino base.” At this point, the base wine is still very young and lacks the complex flavors that will develop in the bottle during the secondary fermentation.
Secondary Fermentation (The Traditional Method)
1. Blending the Wines
Cava is typically made from a blend of wines from different grape varieties, vineyards, and even years. This blending process allows the winemaker to create a balanced wine with the desired characteristics. For Cava, the three primary grape varieties are Macabeo, Xarel·lo, and Parellada, each contributing different qualities to the final wine. Macabeo adds floral and fruity notes, Xarel·lo provides body and structure, and Parellada brings freshness and acidity.
In some cases, producers may also include other grape varieties like Chardonnay, Pinot Noir, or even older vintages of Cava to create a more complex and unique blend. Once the final blend is determined, it is mixed and transferred to bottles for the secondary fermentation.
2. Bottling and Adding the Liqueur de Tirage
To start the secondary fermentation, the base wine is bottled along with a small amount of sugar and yeast. This mixture is known as the “liqueur de tirage.” The yeast and sugar initiate fermentation inside the bottle, where the wine is sealed with a crown cap. This second fermentation is responsible for the bubbles in Cava, as the yeast consumes the sugar and produces carbon dioxide, which is trapped inside the sealed bottle. The fermentation produces not only the bubbles but also the complex flavors that are a hallmark of traditional method sparkling wines.
The secondary fermentation can last anywhere from a few weeks to several months, depending on the style of Cava being produced. For most Cava, the fermentation period lasts between 9 to 12 months, but Gran Reserva Cavas, which are aged longer, may undergo secondary fermentation for 30 months or more.
3. Aging on the Lees
Once the secondary fermentation is complete, the wine is left to age on its lees, which are the dead yeast cells and other residual solids that settle at the bottom of the bottle. This period of aging, known as “sur lie,” is a crucial part of Cava’s development. The lees impart flavors of bread, toast, nuts, and creaminess to the wine, creating a rich and complex texture.
The length of time that Cava spends aging on the lees varies based on the style. Non-vintage Cava typically spends around 9-12 months on the lees, while Gran Reserva Cava may age for 30 months or more. The longer the aging period, the more complex and layered the flavors become.
During this time, the bubbles in Cava continue to develop, becoming finer and more persistent. This extended contact with the lees is what gives Cava its signature creamy mouthfeel and complexity.
4. Riddling (Remuage)
After the aging process, the bottles are subjected to a process known as riddling (or remuage). This is a manual or mechanical technique used to gradually move the lees toward the neck of the bottle. The bottles are placed on a special rack called a pupitre, and they are turned and tilted at regular intervals to encourage the sediment to move.
Riddling is a labor-intensive process, and it typically takes several weeks for the lees to move to the neck of the bottle. In some cases, producers may opt for modern mechanized riddling equipment, which can speed up the process.
5. Disgorging (Dégorgement)
Once the lees have been collected in the neck of the bottle, the wine undergoes disgorging (dégorgement). This process involves freezing the neck of the bottle to form a plug of frozen sediment, which is then ejected from the bottle. After disgorging, the bottle is topped up with a small amount of wine (called “dosage”) and sealed with a cork.
The dosage typically contains a small amount of sugar, which can influence the sweetness of the final wine. Cava can range from brut nature (no added sugar) to semi-seco (semi-sweet), depending on the level of dosage added.
Conclusion
The fermentation process of Cava is a carefully crafted series of steps that transform fresh grape juice into a complex, effervescent wine. From the primary fermentation that creates the base wine to the secondary fermentation that produces the bubbles and the aging process that adds complexity, every stage of Cava production contributes to the wine’s final character.
Cava’s traditional method of fermentation, which includes aging on the lees, riddling, and disgorging, is what sets it apart from other sparkling wines and gives it the richness and complexity that wine lovers appreciate. By understanding how Cava is fermented, you can gain a deeper appreciation for the artistry behind this sparkling Spanish wine and enjoy it even more when you next pop the cork.
Related topics:
- What Grape Variety is Cava Wine?
- 8 Best Cava Sparkling Wines
- What is the Difference: Cava & Sparkling Wine?
