Effervescence: the effect generated at the moment of serving a glass of Cava; the release of carbon dioxide gas in the form of bubbles. In Cava, the formation of carbon dioxide gas occurs inside the bottle as a result of the second fermentation.
En rima: the way in which the bottles are arranged to carry out the aging process (second fermentation and aging): they are placed horizontally and top-to-toe.
Expedition liqueur (licor de expedicion): a mixture of wine and sugar introduced into the Cava after disgorging. The amount of sugar introduced will determine the type: Brut Nature, Extra Brut, Brut, etc.
Extra Brut: Cavas with a sugar content of up to 6 grams per litre.
Extra Seco: Cavas with a quantity of sugar of between 12 and 17 grams per litre.
This website is reserved for users who are of legal age to consume alcoholic beverages. We also inform users that we use our own and third-party cookies to improve the user's browsing experience and to carry out statistical analyses on how the cookies are used. By continuing to browse, you confirm that you are of legal age and that you accept all the conditions of the Legal Notice including the Cookie Policy and Privacy Policy. Click on “Accept” to stop seeing this message.
