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A glass of white cava. Cava (Catalan:, pl. caves; Spanish:, pl. cavas) is a sparkling wine of denominación de origen (DO) status from Spain. It may be white (blanco) or rosé (rosado). The Macabeo, Parellada and Xarel·lo are the most popular and traditional grape varieties for producing cava. [1] Chardonnay and Malvasia are also permitted.
Parellada (Catalan pronunciation: [pəɾəˈʎaðə]) is a Spanish white grape variety of Catalan origin specially grown in Catalonia, Spain.With Macabeu and Xarel·lo, it is one of the three traditional varieties used to make the sparkling wine Cava, which is primarily produced in Catalonia.
Semi-sparkling is a wine with 1 to 2.5 additional bars (15 to 36 psi) of pressure. Semi-sparkling wines include wines labelled as Frizzante, Spritzig, Pétillant and Pearl. Sparkling is a wine with above 3 additional bars (44 psi) of pressure. This is the only wine that can be labelled as sparkling under EU law.
Xarel·lo wine can be strongly flavored and is more aromatic than the other two cava grape varieties. [2] While historically the grape was only produced as part of regional blend in Penedès and Cava, modern winemaking has evolved in the last 20 years to where it is being seen in the form of varietal wines.
Catalan main sparkling wine producers agreed and adopted the name Cava after the Catalan word for cellar, where the wines were traditionally stored. [5] According to Spanish wine laws, Cava can be produced in six wine regions (such as Aranda de Duero, Navarra and Rioja) but 95% of Spanish Cava production takes place in the Penedès region.
Cava's restaurant-level profit margin was even better than Chipotle's in Q3, at 25.6% versus the burrito roller at 25.5%. In other words, Cava looks to be well on its way to earning Chipotle-like ...
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