On 28 January, D.O. Cava gave a training session for students in their final year of the professional training course in Kitchen and Restaurant Services Management, in which one of the main subjects is sommelier.
Xavi Viles, professional sommelier and regular collaborator with D.O. Cava, gave this master class to provide more in-depth knowledge about Cava; it was received with great interest by the 28 students on the course.
The origins of Cava, the functions carried out by the Regulatory Council, the authorised grape varieties, and the new segmentation and zoning regulations, approved by the Regulatory Council last year, were some of the key points of this seminar which aroused most interest among the students.
The masterclass culminated with a tasting of different categories and types of Cava, demonstrating not only the great quality and variety of Cavas available on the market, but also their great versatility and close links with gastronomy.