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Sparkling wines are wines with dissolved gas. This gas is achieved by a second fermentation in the bottle closed, so the CO2 produced, cannot escape and is dissolved in the liquid. The second fermentation can be achieved by adding sugar or if the wine is bottled before the end of fermentation. Also is possible by closing the fermentation barrel before it is complete. These products processed in Spain following this traditional method are called cavas.

The primacy in Spanish sparkling wine corresponds to the town of Sant Sadurní belonging to the Alto Penedès. In this area were initiated the elaborations and were refined the methods used in the French region of champagne; here is obtained most of the domestic production. In smaller proportions are prepared sparkling in Aragón, Castilla y León, Castilla-La Mancha, Extremadura, La Rioja, Basque Country, Murcia, Navarra and recently in Andalusia.

Sparkling wines are made from many types of grapes, although three of them are the most used: Chardonnay, Pinot Noir and Pinot Meunier.


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