This supreme Spanish sparkling wine is made with a blend of grape varieties indigenous to Spain, mainly Macabeo, Parellada, and Xarello. Rosé Cava, called rosat in Spanish, is produced by adding Trepat, Garnacha, or other red grapes, which lends delicate red berry and floral aromas, and also boosts its body.
Sometimes even Chardonnay will be added to the blend, though some producers suggest that this practice diminishes Cava's regional character. Though Cava D. O. appellation extends across a number of Spanish regions, Catalonian Penedés is its heartland and accounts for over 95% of the entire production.
The style was first produced in 1872 by Josep Raventós, heir of the Codorniú family whose brand has been dominating Cava production until this day. Cava is produced with método tradicional, which was modeled on the méthode Champenoise in France.
Though similar in quality and style to the French Champagne, Cava usually sells for a fourth of the price of its French counterpart. The wine is produced in several styles, and perfectly pairs with light fish-based courses, cheese, or traditional Spanish tapas.
Part of
Espuma de erizos de mar
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Serve with
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Mozzarella
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