Cava is a sparkling wine of DO status from Spain, most of which is produced in Catalonia. It may be white (blanc) or ros? (rosat). The macabeu, parellada and xarel?lo are the most popular and traditional grape varieties for producing cava. Only wines produced in the champenoise traditional method may be labelled "cava;" those produced by other processes may only be called "sparkling wines."
Pale yellow colour. Constant and small bubble. Foam of great persistence. Very fruity aromas, especially of white fruit (acid apple and pear) on shades of peel of citrics and white flowers. In the background, some spicy notes owed to ageing (cinnamon) and cookies. It is a well-structured "cava" in the mouth. Well picked up over its acidity that tenses it overall from beginning to end. The bubble lends a creamy feeling, and it gives volume and softness to the structure that returns acidity and widens the aromas of white fruits and spices that are repeated in the mouth. Its balanced end harmonizes its acidity, and leaves a memory of freshness and volume owing to its light sugar content