Cava classifications

Cava classifications


Cavas are classified by varying levels of sweetness, dryness which are determined by the sugar content. The more sugar added the sweeter the cava.

In wine terms the opposite of sweet is called dry. Sweet is "DOLÇ" in Catalan and "DULCE" in Spanish. Dry is "SEC" in Catalan and "SECO" in Spanish. The driest cava is BRUT NATURE and the sweetest is DOLÇ

Cava wine classifications

BRUT NATURE: Up to 3 g/l, no sugar added
BRUT Up to 12 g/l sugar
EXTRA SEC Between 12 and 17 g/l sugar
SEC Between 17 and 32 g/l sugar
SEMISEC Between 32 and 50 g/l sugar
DOLÇ: More than 50 g/l sugar

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Last Updated on Wednesday, 29 November 2017 17:58
 

Wednesday, 30 November 2022