Cava is one of Spain’s most famous export products and a must-try for anyone who is visiting Barcelona. It often gets compared to champagne or prosecco, people even use the name ‘champagne’ for the whole category of sparkling wines. However, cava has its own unique identity. The secret lies in the cava production method, a traditional process that combines centuries-old craftsmanship with the character of Catalonia’s vineyards. Understanding how cava is produced makes it more enjoyable to drink, and connects you to the amazing wine culture of Catalonia.

What is cava?

Cava is a sparkling wine from Catalonia, with the Penedès region near Barcelona as its core. Although cava can be produced in several regions across Spain, (like Navarra) more than 90% of the production comes from Catalonia.

The wine is made using the famous traditional method (methode traditionelle), which is the same wine making method used in Champagne area. This wine making method includes a second fermentation in the bottle, which gives cava its bubbles and characteristic flavor profile.

Let us explain the steps of the cava production method.

Step 1: Harvesting the grapes

The cava production method already begins in the vineyard. Local grapes like Xarel-lo, Macabeo and Parellada are the traditional grapes being used.

Harvesting is done with great care, usually end of august and done manually. The timing is crucial: grapes must have the exact right balance between sugar and acidity to ensure freshness and balance in the final product. Too much sugar creates too much alcohol and too much acidity over powers the flavor.

Step 2: The first fermentation

When the grapes are harvested, the grapes are being brought back to the bodega and then gently pressed to extract the juice. This extracted juice undergoes a first fermentation mostly in stainless steel tanks, producing the base wine. This base wine is often not as high in alcohol yet (9%). At this stage, the wine is dry and still without bubbles.

Step 3: Blending the wines

An important part of the cava production method is the blending process. Winemakers often combine base wines from different grape varieties or vineyards to achieve their desired style. This blending gives cava its consistency and character. Did you know we have a wine blending workshop for groups?

Step 4: The second fermentation in the bottle

Now the defining step follows: the second fermentation. The base wine is bottled with a mixture of sugar and yeast, known as the “liqueur de tirage”. The bottles are then sealed with a crown cap, just like the cap on a bottle of beer.

Inside the bottle, the yeast consumes the sugar and gurns this into alcohol and carbon dioxide, which in turn creates the famous bubbles. This stage is what gives the cava its bubbles and flavour profile with biscuit, yeast flavors.

Step 5: Aging on the lees

After fermentation, the bottle rest horizontally in a cool cellar. During this period the wine in the bottle remains in contact with the dead yeast cells, known as “lees”. The aging period adds depth, creaminess, and notes of bread or brioche to the cava.

• Cava: Minimum of 9 months on the lees
• Cava Reserva: Minimum of 18 months lees aging
• Cava Gran Reserva: Minimum of 30 months of lees aging

The longer the aging, the finer the bubbles and the more complex the flavor profile.

Step 6: Riddling and disgorgement

When aging is finished, the dead yeast must be removed. Traditionally, bottles are placed on special racks and turned slightly each day (often done manually for quality cava’s) in a process called riddling. This process shifts the sediment toward the neck of the bottle.

Eventually when the bottle is positioned vertically, the neck is frozen, and the plug of yeast is ejected, a step known as disgorgement.

Step 7: Dosage and final corking

Just before sealing the bottle with its final cork and its characteristic wire cage (muselet), a small amount of wine and sugar (the “dosage”) is added. The amount of sugar in the dosage determines the eventual style of the cava, from a very dry Brut Nature (no added sugar) to sweeter versions.

Why understanding the cava production method matters

Knowing the elaborate cava production method impacts the way you taste it. As you can see in the steps above, the cava production method is a pretty extensive process. Each bottle tells a story of careful vineyard work and traditional craftsmanship in the wine cellar. You can see how many steps are taken before reaching the final product. It offers complexity at an often more affordable price point than champagne.

For visitors to Barcelona, our cava tasting is a great way to connect with local wine culture. Just 30 minutes outside the city you can find many bodegas producing beautiful cava. They are happy to show you their production method, just book in advance.

If you have less time but are curious to explore premium cava for yourself, consider joining our cava tasting in Barcelona. It’s the perfect way to discover Spain’s most famous bubbles.