The notion of digging is associated with the viticulture Yet the oenology. Cava is called cave where the production of certain wines Yet the room – usually underground – in which store the wine.
In the cellar they aspire to maintain controlled and constant humidity conditions and temperature needed by wines, usually kept in barrels or bottles. The fact of developing cellars underground helps to minimize thermal changes.
The environment is key in the quality of the came. This alcoholic drink, if possible, should be kept out of external influences so as not to lose its qualities. Light and excessive heat, for example, can damage its properties. That is why cavas are very important.
Those wines that are aged to improve their flavor and his smell they are deposited in the cellars for long periods of time. Thus they can mature in a controlled and protected environment before reaching the consumer.
It is possible to differentiate between natural cavas and the artificial cavas. Natural cellars are passive (the human being does not affect the conditions), while artificial cellars are active (people promote their isolation and resort to systems of refrigeration and conditioning).
It should be noted that a cava is also called fridge, fridge or refrigerator, habitually portable, which is intended for the home wine conditioning. These devices can hold six, twelve or more bottles.
Finally, a cava is called a sparkling wine that, under the protection of a Protected Designation of Origin, is made in the region of the Penedes (Catalonia) following a traditional method.