May 20th, 2015 – “CAVA Congress” hosted by Confraria del Cava, in Subirats, Spain
More than 80 participants have attended this event, where 9 experts in the field of Cava and Champagne, have outlined technical approaches, foam quality and second fermentation for sparkling wines; impact of climate changes, quality sensory evaluation, yeast selection on sparkling production, and gushing control…
After the speech of the specialists, a panel discussion with the participation of oenologists from Cava Appellation was lead to share issue and solutions met in this context.