How to Find a Great Cava

Poor old cava.

It’s name sounds a little harsh, it’s had a bit of a chequered past and it’s often perceived as cheap and low quality!

BUT! And it’s a big but!

There are good examples out there, you just need to know what to look for.

Like champagne, cava is first made into a still wine and then aged in the cellar.

If the label doesn’t state time spent in the cellar then ask your wine merchant – they should be able to find out from the winery.

Cava is often made from three grapes (which aren’t grown for sparkling wine production anywhere else in the world) and these can benefit from being in the cellar longer than the minimum ageing required by law. (see diagram below)


To enjoy flavours more like champagne look for cavas that have been aged for at least 15 months, as the flavours develop towards patisserie and baked apple notes.

If you’re looking for the vibrancy of a citrus style champagne look for a cava aged longer than 9 months which contains all three grapes. (See diagram below). They are blended to complement each other. The longer the ageing, the less zingy the cava will be.

Cava is not as acidic as champagne because the climate in Spain is warmer but sparkling wine needs acidity to be vibrant. Look for cava wineries that have vineyards over 300m, as this helps to maintain acidity in the grapes, as does harvesting early when grapes are just ripe.

Browse our cava range from wineries at over 300m who all age their cavas longer than minimum requirements.