Cava

Cava from Utiel-Requena is a sparkling wine that reflects the unique character of this lesser-known but highly promising wine region in eastern Spain. While Cava is more famously associated with the Catalonia region, Utiel-Requena has been steadily carving out its own identity in the production of this elegant and bubbly wine, benefiting from its distinct terroir and climate. Here, Cava is made using the traditional method (Método Tradicional), where the wine undergoes secondary fermentation in the bottle, developing its signature fine bubbles and complex aromas.

The region’s high-altitude vineyards, with an average elevation of 800-1,000 meters (2,600-3,300 feet) above sea level, provide the ideal environment for producing sparkling wines. The cool nights and warm, dry days create a perfect balance, allowing the grapes to ripen slowly while retaining their acidity—an essential component for quality sparkling wine. The continental climate with significant temperature variation between day and night helps preserve the freshness and fruitiness of the grapes, giving the Cava from Utiel-Requena its signature crispness and vibrant character.

The region’s unique soil types, including clay, limestone, and sandy soils, also play a role in giving the wines from Utiel-Requena a distinct mineral backbone, with hints of freshness and depth. These soils, combined with the climate, create an ideal growing environment for the grape varieties traditionally used in Cava production.

Utiel-Requena's Cava is crafted from a blend of traditional Spanish grape varieties, with the most commonly used being Macabeo, Xarel·lo, and Parellada. Macabeo, in particular, plays a key role in the region’s Cava, contributing fresh citrus and floral aromas, along with crisp acidity. Xarel·lo offers structure, richness, and complexity, while Parellada adds elegance, fine bubbles, and a delicate finish.

In addition to these classic varieties, some producers in Utiel-Requena also experiment with other grapes, such as Chardonnay and Pinot Noir, to create unique expressions of Cava with their own distinct profiles. The blending of indigenous and international varieties gives the wines from this region both traditional roots and innovative flair.

The production of Cava in Utiel-Requena follows the same rigorous method as Cava from other regions, which involves secondary fermentation in the bottle. After the initial fermentation, the base wine is bottled along with yeast and sugar, and a secondary fermentation takes place inside the bottle, creating bubbles and complexity. The wine is aged on the lees (the residual yeast) for an extended period, typically ranging from 9 months for non-vintage Cava to several years for vintage or gran reserva Cavas. This aging process imparts additional flavors of toasted bread, brioche, and almonds, contributing to the wine’s depth and creamy texture.

Once the aging is complete, the bottles are gradually turned and the sediment is removed in a process known as disgorging. The wine is then sealed with a cork, and it is ready for release, bringing out the refreshing, sparkling character that defines Cava.

Cava from Utiel-Requena tends to have a crisp, lively style with fine bubbles and a refreshing acidity. The fruit-forward character of the base wines gives the Cava fresh citrus and apple notes, which are often accompanied by subtle floral and herbaceous aromas. As the wine ages on the lees, it develops more complexity, with rich flavors of baked bread, brioche, and even hints of toasted almonds or hazelnuts.

Utiel-Requena’s sparkling wines are known for their balance—offering both a vibrant, fresh profile and a depth of flavor that results from careful aging. The result is a Cava that is both approachable and sophisticated, ideal for a variety of occasions.

The production of Cava in Utiel-Requena follows the same rigorous method as Cava from other regions, which involves secondary fermentation in the bottle. After the initial fermentation, the base wine is bottled along with yeast and sugar, and a secondary fermentation takes place inside the bottle, creating bubbles and complexity. The wine is aged on the lees (the residual yeast) for an extended period, typically ranging from 9 months for non-vintage Cava to several years for vintage or gran reserva Cavas. This aging process imparts additional flavors of toasted bread, brioche, and almonds, contributing to the wine’s depth and creamy texture.

Once the aging is complete, the bottles are gradually turned and the sediment is removed in a process known as disgorging. The wine is then sealed with a cork, and it is ready for release, bringing out the refreshing, sparkling character that defines Cava.