The vocabulary of CAVA

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Tirage liqueur (licor de tiraje): a mixture of base wine, sugar (sucrose, concentrated grape must, rectified concentrated grape must or partially fermented grape must) and yeast introduced into the bottle to cause the second fermentation.
Tirage (tiraje): an operation that consists of introducing the so-called tirage liqueur (licor de tiraje) into the Cava.
Traditional method: how Cava is made, a process that involves carrying out a second fermentation in the bottle. Also known as méthode champenoise, this method differentiates Cava and Champagne from other sparkling wines made using different processes.
Trellis: a method of growing grapes, the structure of which is built about two metres above the ground. As well as facilitating mechanisation, this method helps to aerate the grapes and prevent fungal diseases.
Trepat: a variety of red grape used to make Cava, especially Rosé.
Turning, or riddling: an operation carried out in the production of quality sparkling wines, which aims to remove the lees more easily from the bottle. It consists of progressively turning and raising the bottles in the pupitre until they are finally left in an inverted position, so that the lees (dead yeast cells) are concentrated in the neck of the bottle and can be more easily removed during disgorging. Turning takes place once the Cava has been aged, and can be done either manually or mechanically, using gyropalettes.
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