Consejo Regulador del Cava Consejo Regulador del Cava


The vine varieties authorized to produce grapes for the production of base wine and “Cava” are the following ones:

  • White grapes varieties: Macabeo (Viura), Xarel.lo, Parellada, Malvasía (Subirat Parent) y Chardonnay.
  • Red grapes varieties: Garnacha tinta, Monastrell, Pinot Noir y Trepat
varietat-macabeo varietat-xarel-lo varietat-parellada




Traditional variety with large, compact bunches and a fine skin making it rather fragine. Despite its sensitivity, it resists the spring freezees. It produces a wine with balanced acidity and delicate aroma.

Native variety with medium size bunches which are not very compact.  With its total acidity and structure it is the variety with the strongest personality. It has a thick skin making it resistant to disease. It produces full-bodied wines with a good acidity.

AIt offers a subtle, floral aroma. The bunches are large with large grapes. It is the last variety to be harvested.  It adapts well to high areas. It produces gentle wines of moderate alcoholic strength.



Pinot noir

Produces very automatic wines, full-bodied, with high acidity.  Chardonnay sprouts very early and it is sensitive to frost. It is the first one harvested in the middle of August.

Medium size bunches, small, regular size grapes which are yellow and turn reddish when ripe.  It produces wines with a structure, fresh, with a good aromatic composition which gains in complexitu with aeging.

Its grapes are small, cylindrical and compact, characteristics that make them sensitive to diseases. Pinot Noir sprouts early and, just like Chardonnay, oit is affected by spring frost.  It grows better in high areas and cold climates.  Its wines are aromatic and full-bodied.


Red Grenache


A variety that sprouts early and is harvested late, strong, with thick skinned grapes and compact bunches.  Produces cuvée rosé wines of moderate alcoholic strength and balanced acidity.

UA red grape with compact, medium size bunches and fine skinned grapes with a juicy pulp to obtain balanced, aromatic and moderately acide wines.

Despite being the variety with which Cava started, its production has become testimonual.  It has small, compact, uniform bunches of an intense blue colour and produces full-bodied wines with a medium to high strength.