WSET Level 4 Diploma Unit 5 - Sparkling – Cava Q&A 2023 Update

Location of Cava - ANS-Mainly Catauluna, but also parts of Rioja, Argaon and Valencia Climate of Cava - ANS-Warm Mediterranean Grape Varieties of Cava - ANS-White Macabeo - Most widely planted, green apple aromas. In Cataluna planted on the plains and low altitudes Xarel-lo - Lends greengage, gooseberry notes, earthy when grapes over ripe. In Cataluna, its planted at low-mid altitudes Paralleda - Finesse and floral notes. In Cataluna, its planted at highest altitudes Chardonnay - Adds body, finesse and peachy flavours. Ripens very early. choice of clone and rootstock is important Red Trepat - Lends raspberry flavours with refreshing acidity. Can only be used in Rosado production Garnacha - Strawberry with low acidity. Oxidise easily Pinot Noir - Adds delicacy and perfume. choice of clone and rootstock is important Winery of Cava - ANS-- Most be using the traditional method - Max juice yield - 100L/150Kg - Min less ageing - 9 months Classifications of Cava - ANS-Non- Vintage: min lees aging 9 months Vintage: min lees aging 9 months Reserva: min lees aging 15 months Gran Reserva: min lees aging 30 months Rosada - must be made by the Sangrado method, not by blending Trade Structures - ANS-Controleed by the Consejo Regulador del Cava 4 separate sectors each has its own register - Growers - Businesses that create base wine for Cava - Businesses that store base wine for Cava - Cava producers Possible to be registered under more than one register Continues...