El Cava Regulatory Council has unanimously approved the new zoning and qualitative segmentation of the DO Cava. He has done so after a very turbulent year 2019 in the DO cava where some cavistas left this Denomination of Origin to found Corpinnat. Below we will tell you more about this matter and how to distinguish a good cava according to some aspects that are key. Attentive!
In the words of his President Javier Pagés:
"Cava is at the forefront of the designations of origin of the highest quality sparkling wines made under the strict traditional method."
With this new segmentation based on origins and quality, It is not only intended to give this information. Thanks to all the new classification of cavas, the consumer will have the option of identifying concepts such as organic, vineyard registry that meet very special conditions and longer rearing times. All this together with a guarantee of traceability for the consumer.
Quality and ecology: how to distinguish a good cava
In this way, cavas older than 9 months will be called from now on cellar guard and those over 18 months superior aging cellar. The latter includes the work?, great reserve and those of qualified area, accompanied by a degree of demand, commitment and dedication.
The will of the DO cava is to get more uniqueness and differentiation for how to distinguish cavas with very high qualitative quotas. The reserves, for example, spend 15 to 18 months of aging. The to nothing In the labeling, new labels are available and sustainability is promoted, as well as cavas ecological.
Likewise, those wineries that carry out the elaboration of the products protected by the DO Cava with 100% of the pressing and the vinification in the property. In this way, it is sought to highlight and recognize in the labeling, by means of a specific distinction by winery, not by product. The production model that, due to its intrinsic characteristics and conditions, makes it possible to give value especially to the relationship between the vineyard and winemaking. As well as the final product, on the one hand, and at "terroir" and proximity for the other.
Different cavas for different areas
The zoning of the DO Cava is established on a triple level. First of all, a zoning marked by large climatic and geographic features. These are the result of the same configuration of the denomination of origin and that leads to delimit four different areas.
The second level of zoning would be that of the subzones. These are defined by climatic, orographic, historical or human characteristics specific that justify them, and that coincide with existing wine regions. Finally, the third level of zoning is that of the qualified area, which is defined by the identification of the parcels that compose it. They must have their own soil, climatic and cultivation characteristics that differentiate them from their environment.
The areas of Comtats of Barcelona (with the subzones: Valls d'Anoia-Foix; Serra de Mar; Conca del Gaia; Serra de Prades and Pla de Ponent), from Ebro Valley (with the subzones: Alto Ebro and Valle del Cierzo), of Almendralejo vineyards and Levante Heights.
Consensus reaches DO Cava
To get here the DO Cava has had great world specialists in sparkling wines. They have reviewed and endorsed the segmentation and zoning project. These specialists have contributed their prestige, expertise, visions and evaluations of this outstanding challenge. All this has allowed the DO Cava to reach a good agreement and to draw up its new strategy. In addition to how to distinguish a good cava.
Both on the part of the winegrowers, processors and representatives of the different territories of the DO Cava it seems that satisfaction reigns again. These value the commitment to quality and territory. It is also highlighted that the unity of action has allowed to carry out a strategic value plan which will be decisive for the future of cava.
The DO that exports the most
La Denomination of Origin Cava, with more than 38 thousand hectares of cultivation, 370 wineries and almost seven thousand winegrowers is the largest exporter in Spain. It does so in more than 100 countries and with more than 165 million bottles. Exceeds in export to the champagne in number of bottles exported. In addition, it has achieved notable international prestige and is growing in sales in the segment of great reserve and ecological.
