Cava DO & Corpinnat – Divergent Paths in Catalan Sparkling Wine

1. Overview

Cava DO and Corpinnat represent two distinct approaches to traditional-method sparkling wine in Catalonia.

• Cava DO is Spain’s largest sparkling-wine appellation (~33,000 ha), multi-regional, stylistically broad, and historically export-driven.
• Corpinnat, created in 2018 by leading Penedès estates, follows stricter standards: 100% organic, 100% hand-harvested, traditional method only, and extended lees ageing.

Together with Clàssic Penedès (100% organic, traditional method, Penedès-only), they form one of the most dynamic sparkling landscapes in Europe.

2. History & Context

Sparkling wine began in Catalonia in 1872 (Codorníu). Through the 20th century, Penedès became Spain’s centre of traditional-method production, eventually exporting hundreds of millions of bottles annually.

Tensions emerged as the Cava DO grew:

• Broad geographical coverage (Catalonia + Rioja + Aragón + Valencia + Extremadura) diluted terroir identity.
• Mass-market and long-aged wines coexisted under the same DO.
• Organic farming, hand harvesting, and stricter quality standards remained optional.

In 2018, producers including Recaredo, Gramona, Llopart, Nadal, Sabaté i Coca and others withdrew to form Corpinnat, a collective with far stricter rules.
Cava DO later introduced zoning and ageing reforms (2020–2022), but the philosophical divide remains.

3. Geography & Climate

Cava DO (multi-regional)

• Core zone: Comtats de Barcelona (Penedès)
• Climate: Mediterranean
• Rainfall: 400–600 mm
• Soils: Clay-limestone, marl, alluvium, some granite
• Altitude: Sea level → ~800 m

Corpinnat (within central Penedès only)

• Delimited territory around Sant Sadurní d’Anoia, Subirats, Gelida, Torrelavit
• Soils: Calcareous clay-limestone, ancient marine sediments
• Climate: Mediterranean with stronger day–night shifts
• Identity: Historic heart of Penedès sparkling wine

4. Cava DO Zoning (2020–2022 Reform)

Zones

• Comtats de Barcelona
• Valle del Ebro
• Levante

Subzones (Comtats de Barcelona)

• Valls d’Anoia–Foix
• Serra de Mar
• Conca del Gaià
• Serra de Prades
• Pla de Ponent

Zoning is mandatory on Reserva, Gran Reserva, and Paraje Calificado labels.

5. Grapes (with skin thickness)

White Grapes

• Xarel·lo – medium-thick skins; structural backbone
• Macabeu – thin skins; floral, gentle
• Parellada – thin skins; high-altitude freshness
• Chardonnay – medium-thin skins; precision, citrus, finesse
• Subirat Parent – aromatic, minor role

Black Grapes

• Pinot Noir – medium-thin skins; rosado & blanc de noirs
• Monastrell – thick skins; colour & depth
• Garnatxa Negra – medium-thick skins; fruity warmth
• Trepat – thin skins; pale, spicy, high-acid rosado

6. Grape Characteristics, Soils & Hazards

7. Viticulture & Training Systems

Cava DO

• Mix of bush vines (interior zones) and trellised vineyards (Penedès)
• Organic farming optional
• Machine or hand harvest permitted
• Suitable for high-volume production

Corpinnat

• 100% organic vineyards
• 100% hand-harvested grapes
• Minimum grower price guaranteed
• Ecological corridors required
• Training systems:
  • Bush vines (vaso) for old Xarel·lo, Garnatxa
  • Espaldera for Chardonnay, Pinot Noir
  • Low yields and strict vineyard audits

Corpinnat viticulture aligns closely with grower Champagne, not industrial sparkling.

8. Winemaking (Traditional Method)

Lees Ageing – Cava

• Cava de Guarda: ≥ 9 months
• Reserva: ≥ 18 months
• Gran Reserva: ≥ 30 months
• Paraje Calificado: ≥ 36 months (single vineyard)

Lees Ageing – Corpinnat

• Minimum 18 months
• Most houses exceed 24–60 months
• Brut Nature / Extra Brut dominant
• Disgorgement date required

Technique Differences

• Corpinnat forbids transfer method; Cava allows it for some wines
• Corpinnat uses only in-bottle second fermentation
• Corpinnat requires hand riddling or gyropalette, never tank methods

9. Sensory Profiles

Cava (general)

• Citrus, apple, flowers
• Clean, fresh, approachable
• Broad dosage range

Cava Gran Reserva / Paraje Calificado

• Brioche, toast, fennel, almond
• Finer mousse, more depth
• Comparable to mid-tier Champagne

Corpinnat

• More vinous, savoury, saline
• Long lees ageing → autolysis, herbal notes
• Xarel·lo spiciness and structure
• Brut Nature dryness and tension

10. Cava DO vs. Corpinnat (Comparison)

11. Champagne vs. Cava vs. Corpinnat

Key takeaway:

• Champagne = highest acidity + chalk finesse
• Cava = Mediterranean fruit & accessibility
• Corpinnat = mineral, savoury, Xarel·lo-driven depth with strict viticulture

12. Producers (mentioned in DO contexts)

Cava DO: Codorníu • Freixenet • Juvé & Camps • Agustí Torelló Mata
Corpinnat: Recaredo • Gramona • Llopart • Nadal • Sabaté i Coca • Torelló • Can Feixes

13. Modern Issues & Future Directions

• Climate change: earlier harvests, focus on altitude, Xarel·lo dominance
• Identity battles: Cava vs. Corpinnat vs. Clàssic Penedès
• Premiumisation: Single-vineyard wines, longer lees ageing
• Sustainability: Organics spreading; Corpinnat’s standards influencing Cava
• Local grapes: Xarel·lo increasingly used for top cuvées

14. Summary

Cava DO and Corpinnat represent two diverging philosophies in Catalonia’s sparkling-wine world.
Cava offers scale and stylistic breadth, while Corpinnat champions strict organic farming, long lees ageing, and terroir expression.
Together they form one of Europe’s most dynamic sparkling regions, anchored by Mediterranean light, limestone soils, and the exceptional structure of Xarel·lo.