Tag: Spanish wine

According to the official D.O. Cava regulations, the base wine for this Spanish sparkling wine must have an alcohol level between 9.5% and 11.5% ABV before secondary fermentation. This sets the stage for the final alcohol content of Cava, which falls into a specific, regulated range.

Cava base wines are legally required to meet a minimum total acidity of over 3.5 grams per liter. However, this does not mean all Cava is high in acid, as its final taste is significantly influenced by the winemaking process, aging, and residual sugar.

The sugar content in a glass of cava can range dramatically, from less than a gram in a bone-dry Brut Nature to over six grams in a sweeter style. This variation depends entirely on the specific sweetness classification on the bottle, which directly answers how much sugar is in a glass of cava.

Cava's sweetness is determined by a process called 'dosage,' a mixture of wine and sugar added before the final corking. The least sweet Cava style is known as Brut Nature, which contains no added sugar and a maximum of 3 grams of residual sugar per liter from fermentation alone.

According to the D.O. Cava regulatory board, the driest Cava category is Brut Nature, containing the lowest sugar content with a maximum of 3 grams of residual sugar per litre. This makes Brut Nature the definitive answer for anyone asking, "What is the lowest sugar Cava?". This style is prized by connoisseurs for its purity, showcasing the authentic flavor of the grapes without added sweetness.