Discovering the delights of cava in Catalonia

Being on the Costa Barcelona, it would be a cardinal sin not to take a walk in El Penedès, also known as Cava Country and stop at a winery or two.

The rolling hills and high stony ground, approximately an hour south of Barcelona, produce nearly all of Spain’s sparkling wine. 

As the sun shines on the vineyards producing a blanket of shades of green, interspersed with splashes of colour, we wander through the countryside revelling in its bucolic loveliness. 

The journey is full of wonders. We stumble on lovely old houses which are architectural gems and pretty gardens full of flowers. But what we are really here to do is learn about Catalonia’s most renowned wine, cava. 

The vineyards
Courtesy of Courtesy of  Barcelona Province Council

“The first question people always ask me is: what is the difference between champagne, cava and prosecco?” said our guide. 

So here is a quick low down for those of you who don’t know the difference. Champagne only comes from the Champagne region in France and is typically blended with three grapes: pinot noir, pinot meunier and chardonnay. The method used to make this fizz is called méthode champenoise and is governed by strict rules.

While the second fermentation for many sparkling wines takes place in huge, closed pressurised tanks, the traditional method uses individual bottles instead. The bubbles in champagne occur naturally as the wine ferments. Champagne has been made this way for hundreds of years. The ageing process is a minimum of 15 months but usually takes around three years.

This cava was so good

Cava is made using the méthode tradicional and like champagne, its second fermentation takes place in the bottle,and is left to mature for at least nine months.

Our guide pointed out that cava tastes different from champagne. This is due to the climate (it’s a Mediterranean climate here in Catalonia), the grapes used are local grapes:  xarel-lo, macabeo and parellada. The soil too is different which also affects the flavour. 

Champagnes are usually much richer and creamier than cavas which tend to be leaner with clean, crisp green apple tangs.

Prosecco, the sparkler from Italy, is made using the Italian Charmant method. Secondary fermentation takes place in large steel tanks. This bubbly tends to be sweeter, lighter and quite fresh.

A pretty vineyard

After touring the vineyards watching the men at work, we made our way to Eudald Massana Noya, where nine generations of the family have dedicated their lives to their vineyards. La Masia as the farmhouse is called, is over 300 years old. If only walls could talk!

I’m sure the earliest members would never in their wildest dreams have imagined that the land would evolve into a working wine estate specialising in organic and biodynamic farming as well as a company with its own unique identity. 

We were shown how cava was made before getting down to the important matter of the day, the tasting. The Reserva was so good and is one of the finest cavas that I have tasted and I don’t normally like this wine. Aged for approximately 24 to 30 months, it uses the three main local grapes as well as chardonnay. And, it only has an alcohol content of 11.5 per cent.

The bad news they told us that it is not available in the UK. However, you can buy well-known brands such as Freixenet and Codorníu. A good cava served with a slice of peach spells summer!

By Daralyn Danns

Getting there

Vueling airlines offers direct flights from London Gatwick to El Prat airport, Barcelona. For the best fares and more information visit vueling.com

 

Hotels

Hotel Solvi Passeig Ribes Roges 1 Vilanova i la Geltrú  Barcelona

Hostal Cal Pla (www.hostalcalpla.com) Avinguda Catalunya 56 (Sant Llorenç Savall)

Hotel Porta d’Alella (www.hotelportadalella.es)  Av Sant Mateu, 5-9 Alella

Tourist information

Barcelona is much more (barcelonaismuchmore.com) and (barcelonaesmoltmes.cat/en/costabarcelona

First published in All About Hair (All About Hair UK), the travel and lifestyle blog with a luxury twist