The vocabulary of CAVA

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Paraje Calificado (Cava de): this Cava is produced from grapes cultivated in a specific, limited geographical area, whose own soil and microclimatic conditions, together with quality criteria for its production and elaboration, produce a Cava with unique characteristics.
Parellada: the third-most cultivated grape variety in the area of planting registered in the Cava Designation of Origin (D.O.), and one of those that forms part of the Cava triumvirate together with Xarel-lo and Macabeo. Parellada produces well-structured, fruity and elegant wines, providing smoothness and good balance. With moderate acidity, this variety gives Cava personality as well as offering good aging potential.
Phylloxera: a small insect that lives on the roots of vines, feeding on their sap. Of American origin, it arrived in Europe at the end of the 19th century and caused a widespread plague that destroyed almost all European vineyards.
Pressing: the machine used to press the grapes. There are many models, the pneumatic press being the most widely used.
Pupitre: wooden or cement structure in the form of cells where the bottles of sparkling wine are placed so that they can be turned, either by hand or by a machine called a gyropalette The bottle is placed at an angle with the neck lowered, so that the sediment moves down towards the cork.
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