Semi Dry Cava

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What is the main characteristic of semi-dry cava?

Semi-dry cavas are sparkling wines that are characterized by having an intermediate level of sweetness between dry cavas and sweet cavas. They taste slightly sweet, but still retain fresh acidity and a creamy, bubbly texture.

What grape varieties are used to produce semi-dry cava?

These wines are made in the Catalonia region of Spain using the traditional method of making sparkling wines, known as the "champenoise method". To produce semi-dry cavas, grape varieties such as Macabeo, Parellada and Xarel·lo are used, which are harvested when ripe and gently pressed to obtain the must.

How is semi-dry cava made?

The must undergoes fermentation in stainless steel tanks at a low temperature to preserve the fresh and fruity aromas and flavors. After fermentation, a mixture of yeasts and sugars is added to the base wine and bottled. In the bottle, a second fermentation takes place that creates the characteristic bubbles of sparkling wines.

What level of sweetness do semi-dry cavas have?

During this process, the level of residual sugar in the wine is carefully controlled, in order to achieve the perfect balance between sweetness and acidity. Semi-dry cavas have a residual sugar level between 12 and 17 grams per liter, which gives them a slightly sweet, but still refreshing taste.

Why buy semi-dry cava?

Semi-dry cavas are versatile and can accompany a wide variety of dishes, from seafood and fish to white meats and not too sweet desserts. They can also be enjoyed as a table wine, to toast a special occasion or to share with friends and family.


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