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The majority of the Cavas come from the Catalan vineyard of Penedès, and more particularly from the vineyards centered around Sant Sardurni d'Anoia, about 40 kilometers southeast of Barcelona.
The traditional grape varieties used are macabeu, xarel-lo and parellada. The wines must be matured for a minimum of 9 months on lees so that they acquire complexity and aromatic amplitude. Most of the cavas are Brut or Brut Nature, which means they have little or no sugar content.
More and more producers make their blends using pinot noir and chardonnay to obtain more fruity and acidulous notes. Today, more and more estates tend to keep their Cavas on lees longer than the 9 months required by law. This confers more complexity and smoothness in the mouth.
There are three main families of cavas, depending on the length of time they have been aged in the bottle: Cava (minimum 9 months), Cava Reserva (minimum 15 months) and Cava Gran Reserva, which must rest at least 30 months in the bottle in the same bodega. The latter is subject to further analytical and organoleptic controls, and must mention its vintage on the label.
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