1 – Good lighting will allow you to appreciate the clarity, transparency and nuances of Cava.
2 – You have a smell-free space.
3 – The tasting will be done on a white background and the cup inclined at 45 º.
4 – Flute type cup. Glass smoth and thin. The cleaning of the glasses, only with decalcified water and without detergents.
5 – Cava is served at 6 º. For the Reserva and Gran Reserva Caves, 8-10 º.
6 – Take the cup by the foot or stalk so as not to heat the Cava.
7 – Order of service: from drier to sweeter, less to more aging, and without barrel aging to barrel.
8 – Cava is served, first filling the cup a little, leaving the foam resting. Next, we end filling just two thirds.