Sustainability in the Cava D.O.
Cava is a premium sparkling which comes from Spain. One of the things that the Designational of Origin (D.O.) has been at the forefront of leading is reducing the carbon footprint of the production of Cava and enhancing the sustainability of the sector. One key feature of this has been the move towards entirely organic production for Cava wines in the Superior category. From 2025 all bottles in the Superior category must be 100% organic.
Reducing the emission of Greenhouse gases
In the vineyard, the selection of grape varieties and clones which are reistant to climate change has been important to reduce the amount of intervention required by machine and reducing waste. Wineries in the Cava D.O. have been taking steps to reduce their energy consumption, such as installing low energy using light bulbs. In addition, some vineyards have adjusted their hours of operation to maximise the use of natural day light. Even the bottles have been looked at to reduce the amount of glass and the weight in each one to reduce transportation emissions. By reducing the weight of the bottle one vineyard suggests that carbon dioxide emissions will fall by 1,000 tons. Alongside this, solar energy is being widely utilised in the sector. Carbon emissions are measured and active steps are being taken to reduce.
Utilisation of sustainable and organic production techniques
Spain leads Europe in the area of vineyards which are designated as organic. It is estimated that 110,000 hectares are registered as organic within the D.O. Being registered organic means that no chemicals have been used in the past three years, and this is monitored by regular onsite inspections. As a consequence of this, only organic herbicides are used. An example of this is the use pheremones which either attract or repel pests.
Key to becoming sustainably organic is research which is taking place into the grape varieties themselves. The resistance of varieties and clones to particular diseases is having a positive impact on reducing the number of chemicals used in the vineyard. In addition, cover crops are being planted alongside the vines to prevent soil erosion and promote an increase in activity of microorganisms. Some vineyards even keep bees to support pollination.
A number of techniques are used aerate vines to prevent the build up of disease. One way this is done is green harvesting. This process removed foliage and some bunches of grapes prior to ripening to allow greater air circulation. Indeed, even vineyard design has become part of the drive towards a more sustainable way of growing vines. Some vineyards have cut new slope and terraces into the mountain to avoid the need to build retaining walls.
The D.O. has been at the forefront of the movement towards organic production. Its ambitious aim that all Superior wines will be organic by 2025 has been a strong driver towards organic production. As the enforcing body it is ideally placed to ensure compliance with this ambition. Currently around 17.1% of Cava is organic and that figure is steadily rising. In 2024, 37 million bottles of organic were sold a rise of over 15%. The drive towards 100% organic for all superior wines will dramatic increase this figure. What is clear is that there is a strong demand for it
Conclusion
The Cava D.O., winemakers and vineyard owners are working together to increase the sustainability of wine making in the Cava D.O. and to move towards organic winemaking. Vineyards and winemakers are taking positive steps towards a more ecologically sensitive approach to viticulture. By 2025 all Superior wines will have to be organically produced to receive the certification of being Superior wines.
In the final piece in this series will explore factors in buying a bottle of Cava. Hopefully you will discover why Cava is so beloved in Spain. And in the meantime, keep on exploring this beautiful planet we live on, one glass at a time.