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| Whats
the difference? |
| The
type of sparkling wine that can be truly called Champagne is made
only from grapes of the Champagne region of France. Not
only that, but French law dictates that all sparkling wines made
in that area must be made by a special process called the traditional
or champagne method. The French term is méthod champenoise.
Only then, should it be called Champagne.
Bubblies
produced in other parts of the world, even if they are created
by the traditional method, should be referred to as sparkling
wines.
This
does not necessarily mean that they are of lower quality. It simply
means that they would not be referred to as Champagne. There are
many high quality sparkling wines made in other areas of the world. |
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| Our
Cava |
| Our
Spanish Cava is made to the strict adherence to the traditonal method
champenoise at both the Jané
Ventura Bodegas and Mas
Tinell Bodegas. Each bottle is produced with great care and
attention to detail, by strictly following the traditional champagne
method. |
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| The
traditional method champenoise: |
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|
Pressing |
The
first step is the pressing of freshly picked grapes, where only
about 50% of the juice, known as flower must, is used to make Cava. |
First
Fermentation |
The
skin and fibrous parts of the grapes are removed by clarification
and filtration, the juice is then fermented in stainless steel tanks.
The temperature is kept at a constant 15 - 18 degrees celsius, and
the sediment is removed upon completion. |
Blending |
Wines
fermented from different grapes are blended and yeast and cane sugar
added before the wine is bottled and temporarily corked. |
Secondary
Fermentation |
The
wine is fermented a second time in the bottle. This fermentation
is caused by the yeast and cane sugar in the bottle, which produces
carbon dioxide that is released into the wine. |
Riddling
(Remuage) |
The
bottles are turned upside down and rotated so that the sediment,
caused by secondary fermentation, is collected in the neck of the
bottle. |
Disgorging
(Degorgement)
|
The
neck of the bottle, where the sedminet has collected, is frozen
and the temporary cork removed. The cork is forced out by the internal
pressures. The bottle is then topped up with wine of the same type
to fill the bottle. |
Corking,
Labeling and Shipment |
Finally,
a cork with a four-pointed star mark is used to seal the bottle,
a label is attached, and the bottle is ready for shipping. |
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