Only ten cavas from six wineries have managed to maintain the Qualified Cava seal to date. They are the crème de la crème, the qualitative apex of the DO Cava. According to the Regulatory Board, they are “synonymous with high quality and uniqueness.” It is added that “they are products with their own personality, delicate and very special.” To conquer this category of excellence, it is necessary to meet demanding requirements, only within reach of a few cavas. Their maximum yield must be 8,000 kilos of grapes per hectare (with a maximum extraction of 48 hectoliters per hectare), their minimum aging must be 36 months in the bottle in contact with the lees, and it is required that they are vintage.
Additionally, it is imperative that the vineyards from which the grapes are obtained have been planted for more than 10 years, and that the winemaking process is carried out entirely on the property. There is full traceability from the vineyard to its commercialization.
The Qualified Cava are unique, the result of a special place, a vineyard, and a estate that stands out from the rest due to its characteristics
As their name suggests, the Qualified Cavas are unique, the result of a special place, a vineyard, and an estate that, due to its characteristics (location and terroir), stands out from the rest. The DO Cava points out that they are products “with their own personality, delicate, and very special.” Only the wineries Alta Alella, Codorníu, Juvé & Camps, Pere Ventura, Vins el Cep, and Vins Familia Ferrer can now boast a special seal that already costs them 1 euro per bottle. There were more, but the departure of Recaredo, Gramona, Sabaté i Coca, and Torelló to Corpinnat significantly reduced the list. These are cavas with very limited production.
The President of the DO Cava, Javier Pagés, states that “these cavas, as has been demonstrated in recent top-level tastings held at the Majestic Hotel in Barcelona and the Four Seasons Hotel in Madrid, enjoy recognition from both professionals and lovers of fine wines.” He also believes that “these products show us what cava can achieve, positioning itself as one of the best sparkling wines in the world.” Javier Pagés is determined to continue expanding this select group. In fact, there are several wineries that have long been seeking this recognition.
A Galician mussel ramen, Newberg lobster (a recipe attributed to the Delmonico restaurant in New York), black rice with cuttlefish, Peruvian anticuchos, or a stuffed beef round are some of the gastronomic proposals from renowned international cuisines with which the sommelier, aroma specialist researcher, and Canadian creator François Chartier suggests harmonizing Qualified Cava. A molecular study led by Chartier has scientifically proven that Cava shares a close bond with countless ingredients, “which make up a myriad of flavors and recipes from around the world.” He asserts that “Cava pairs perfectly with a multitude of flavors.”
Six Special Calificated Cava
Pere Ventura
Great Vintage 2015 Qualified Cava Can Bas
Sparkling wine made with 50% Macabeo and 50% Xarel-lo, aged for 90 months. It has a straw-colored, clear, and bright appearance. It presents a very good initial effervescence with fine bubbles. On the nose, it displays notes reminiscent of spring stone fruit, citrus zest, and honeyed flowers. The aromatic intensity is medium. On the palate, we find slightly ripe stone fruit (reflecting a warm vintage), with a creamy tactile sensation and a good balance between body and acidity. The carbonation is very well integrated, with a slightly bitter almond finish. Price: 82 euros.
Vins el Cep
Claror 2016 Qualified Cava Can Prats
Brut Nature made with 48% xarel•lo, 30% macabeo, and 22% parellada, and aged for over 84 months. It has a straw yellow color, clear and bright, with a very good initial effervescence and fine bubbles. Notes of aromatic herbs in infusion (chamomile) with hints of honey, apple, and peach, with a background of yeast and pastry touches. It has a medium aromatic intensity. Tasty on the palate, with a medium body and a delicate finish with a hint of salinity. In the mouth, we find notes of roasted apple, ripe peach, and a reflection of a warm vintage. The carbonic is very well integrated. Price: 47.50 euros.
Alta Alella
Mirgin Exeo 2017 Qualified Cava Vallcirera
White Xarel·lo (60%) and Chardonnay (40%) from Serra de Mar with a minimum aging of 66 months. Brut Nature with a straw yellow color, clear and bright. It has a medium aromatic intensity. In the olfactory phase, iodized notes already assault us, transporting us to the sea of Maresme. With notes of white fruit (apple and pear) and aromatic herbs (fennel). It shows a special tension thanks to its very good acidity, despite also being the result of a warm vintage. It stands out for its saline character, which makes the mouth water. With lively, crunchy and well-integrated carbonic. Fine and elegant. RRP: 55 euros.
Codorníu
Ars Collecta 2010 Qualified Cava El Tros Nou
Made with pinot noir grapes harvested at night in the Conca de Barberà. Pale yellow Blanc de noirs, clear and bright. Medium aromatic intensity brut. Fine and tiny bubbles with a constant release. Hints of red fruits and apples. Fragrant and delicate. On the palate, it has a rounded entry that extends thanks to its high acidity. It is vertical, with a carbonic touch expressed through a gentle mousse. It stands out with citrus notes, elegance, and a slightly sweet touch well balanced by the acidity. Surprisingly lively after 14 years. RRP: 60 euros.
Ferrer Family Wines
Qualified Cava Can Sala 2013
Brut Nature made with 50% Xarel-lo and 50% Parellada. A minimum of 120 months of aging. Pale yellow color with golden reflections, clear and bright. Medium-high aromatic intensity, with notes of nuts (walnuts and hazelnuts) that may resemble a base wine aged in wood, which is not the case. Also stone fruit, a touch of honey, and a saline finish, with a great balance highlighted by lively acidity. Younger on the palate than in the olfactory phase. Full-bodied and complex. The Xarel-lo provides volume, and the Parellada adds finesse and elegance. The yin and the yang. Price: 70 euros.
Juvé & Camps
Qualified Cava La Capella 2011
Brut Nature 100% xarel-lo. Pale yellow with clear golden notes, bright and shiny. On the nose, ripe stone fruit notes stand out (dry-farmed peach, apricot, and baked apple) on a very milky bed, even reminiscent of custard. It also shows hints of nuts (like walnuts) and a touch of honey. The fruit maturity balances its dryness. With a final varietal note that recalls somewhat bitter almond. The carbonic, which offers a soft mousse, is very well integrated. It is complex and full-bodied, with good acidity, long and savory (with a touch of saltiness). Price: 94 euros.