Most of us know that Cava is the Spanish Fizz used making the traditional method, where the bubbles are created during second fermentation that happens like ‘Champagne’ in the bottle on the lees. The lees in our opinion is what makes Cava so special. As they remain in the wine, the lees impart both flavor — that savory, yeasty, brioche-like quality — and creamy texture that increases over time. Even the most basic Cava must spend nine months ageing on the lees, meaning that it will likely have more non-fruit flavours and minerality. This differs to Prosecco where the bubbles are created in stainless steel vats with no lees resulting in a simple fruity sparkling wine.
But did you know the D.O of Cava is not just around the Barcelona area and around 5% of cavas are produced elsewhere such as Valencia and Rioja ?
On our wine list you will find our favourite Cavas from Bodegas Naveran and newcomer Bodegas Dominio De La Vega based in Valencia.