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Cava is a Spanish designation of sparkling wines made by the traditional method founded in 1975.

The cava region is made up of some 159 municipalities, basically in the provinces of Barcelona and Tarragona, but also in Lleida, Girona, La Rioja, Álava, Valencia, Badajoz, Navarra and Zaragoza. Therefore it is not a D.O subscribed to a region but to a way of elaborating: The traditional method.

The grapes used mainly are Macabeo, Xarel.lo and Parellada, all of them white. La Macabeo provides aromatic and fruity wines; the Xarel.lo gives the wine body, vigor and resistance; Parellada brings finesse and softness. They are also authorized in the Denomination, although Trepat, Garnacha, Subirat Parent and Monastrell strains are used to a much lesser extent, and even the star varieties of Champagne: the Chardonnay and Pinot Noir.

Cava can be classified by two concepts: by sugar content and by aging.

Classification according to the sugar content, added in the shipping liquor (pre-capping moment): 

BRUT NATURE: No added sugar
EXTRA BRUT: Maximum 6 gr. sugar per liter
BRUT: Between 6 gr. and 12 gr. sugar per liter
EXTRA DRY: Between 12gr and 17gr. sugar per liter
DRY: Between 17gr. and 32 gr. sugar per liter
SEMISECO: Between 32 gr and 50 gr. sugar per liter
SWEET: More than 50 gr. sugar per liter
The second classification would be according to the aging in the bottle. The time from the time of circulation to the disgorgement is at least 9 months. From this condition the cava is classified as follows:

CAVA: from 9 months of aging
CAVA RESERVATION: after 15 months of aging
CAVA GRAN RESERVA: from 30 months of aging.
A long aging refines the bubble and makes it more silky and pleasant.

There is a new category that is the Qualified Place Cavas all of them in the Catalan production area of the D.O.P. Digging.

The Qualified Place Cavas must have a minimum vineyard age of 10 years, a maximum yield of 8,000 kilos per hectare and a manual harvest. Other essential requirements are the vinification on the property, a maximum extraction yield per hectare of 48 hectoliters, a qualification of the base wine, a minimum aging of fermentation in bottle of 36 months and integral traceability from the vineyard until its commercialization, among other aspects .

In Bodega Santa Cecilia you will find a wide range of wines with D.O. Cava and wine cellars.

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