Cava DO & Corpinnat

1. Overview

Catalonia is home to two important traditional-method sparkling wine categories: Cava DO and Corpinnat.
Cava is Spain’s largest sparkling-wine appellation and is produced in several regions, though most comes from Penedès.
Corpinnat, created by leading family estates in 2018, stays inside Penedès and focuses on organic farming, hand harvesting, and long lees ageing, aiming for a more terroir-driven style.

2. What’s the Difference?

Cava DO

• Made in different regions of Spain (not only Catalonia)
• Wide range of styles, from simple everyday wines to long-aged examples
• Ageing categories:
  • Cava de Guarda (9+ months)
  • Reserva (18+ months)
  • Gran Reserva (30+ months)
  • Paraje Calificado (36+ months; single vineyard)
• Producers include Codorníu, Freixenet, Juvé & Camps

Corpinnat

• Made only within a defined zone in central Penedès
• 100% organic, 100% hand-picked fruit
• Minimum 18 months lees ageing (more than standard Cava)
• Mostly Brut Nature (little or no dosage)
• Leading producers include Recaredo, Gramona, Llopart, Torelló

3. Where They Are Made

Cava

• Mainly from the Penedès area (Comtats de Barcelona),
  but also permitted in Rioja, Valencia, Aragón, and Extremadura.
• Mediterranean climate: warm summers, mild winters, moderate rainfall.

Corpinnat

• Strictly inside a historic heartland of Penedès
• Calcareous, limestone-rich soils
• Mediterranean climate but noticeably cooler at night due to altitude

This geographic difference is key: Cava is broad; Corpinnat is focused.

4. The Grapes

Traditional Catalan grapes dominate both categories:

White Grapes

• Xarel·lo – structure, minerality, ageing potential
• Macabeu – floral lift
• Parellada – freshness and delicacy
• Chardonnay – used for finesse and precision

Black Grapes

• Pinot Noir – essential for rosado and blanc de noirs
• Trepat – pale, peppery, high-acid
• Garnatxa Negra and Monastrell – used mainly for rosado

5. Viticulture

Cava producers may use both trellised vines and bush vines, and farming methods vary from conventional to organic.

Corpinnat producers follow stricter rules:

• 100% organic vineyards
• Hand harvesting only
• Minimum grower payment to support quality farming
• Emphasis on old vines and low yields

6. Winemaking

Both use the traditional method (second fermentation in bottle), but rules differ.

Cava

• Minimum ageing begins at 9 months
• Transfer method permitted for some wines
• Dosage ranges from Brut Nature to Semi-Seco

Corpinnat

• Minimum 18 months on lees
• No transfer method allowed
• Brut Nature and Extra Brut dominate
• Disgorgement date required on labels

7. Taste and Style

Cava (general)

• Crisp, fruity, approachable
• Citrus, apple, floral notes
• Wide range from youthful to complex

Cava Gran Reserva / Paraje Calificado

• Toasty, nutty, brioche notes
• Finer bubbles
• Greater depth and structure

Corpinnat

• More vinous and savoury, often more mineral
• Long lees ageing adds autolytic complexity
• Structured, dry, tension-driven finish
• Xarel·lo leads to flavours of fennel, citrus peel, herbs

8. Champagne vs. Cava vs. Corpinnat (Key Differences)

9. Summary

Cava and Corpinnat share history and technique but express different philosophies.
Cava offers broad styles and large production, while Corpinnat focuses on strict farming, long ageing, and terroir purity.
Together they shape one of Europe’s most exciting sparkling-wine regions.