Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27
Date: 2026-01-13
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Spain, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, regions of Spain, rosé wine, sparkling wine, white wine








C_202600241EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/241


13.1.2026






Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27 (1)

(C/2026/241)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT
(Article 24 of Regulation (EU) 2024/1143)


                     ‘Cava’
                  


EU reference number: PDO-ES-A0735-AM14 – 13.10.2025
                  

1.   Name of product


               ‘Cava’
            
2.   Geographical indication type







☑


PDO










☐


PGI










☐


GI




3.   Sector







☐


Agricultural products










☑


Wines










☐


Spirit drinks




4.   Country to which the geographical area belongs

Spain
5.   Member State authority communicating the standard amendment


Name

Ministry of Agriculture, Fisheries and Food. Directorate-General for Food. Subdirectorate-General for Quality Control and Agri-Food Laboratories.
6.   Qualification as standard amendment

The competent authority considers this amendment to the Cava PDO product specification to be a standard amendment; it cannot be regarded as a Union amendment since it does not correspond to any of the situations referred to in Article 24(3) of Regulation (EU) 2024/1143 on geographical indications. Specifically, it does not: include a change in the name or in the use of the name, or in the category of product or products designated by the geographical indication; risk voiding the link with the geographical area; entail further restrictions on the marketing of the product.
7.   Description of the approved standard amendment(s)


Title

CHANGES IN WINE-MAKING PRACTICES

Description

A specific minimum planting density has been included for the ‘Real’ (regular square) planting formation. The different values for minimum natural alcoholic strength by volume have been removed. These were previously set for grapes intended to produce base wines for ‘Cava’ according to climate area. A single minimum strength of the whole ‘Cava’ PDO has been set at 8,5 %.
Point 3 of the product specification and point 7.1 of the single document have been amended.






☑


The amendment affects the single document.




SINGLE DOCUMENT

Designations of origin and geographical indications of wine



                     ‘Cava’
                  


EU reference number: PDO-ES-A0735-AM14 – 13.10.2025
                  

1.   Name(s)


               ‘Cava’
            
2.   Geographical indication type







☑


PDO










☐


PGI










☐


GI




3.   Country to which the defined geographical area belongs

Spain
4.   Classification of the agricultural product in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143

2204 – Wine of fresh grapes, including fortified wines; grape must, other than that of heading 2009
5.   Categories of grapevine product as listed in Part II of Annex VII to Regulation (EU) No 1308/2013







5.


Quality sparkling wine




6.   Description of the wine or wines


Grapevine product

Quality sparkling wine
Organoleptic characteristics:
Visual appearance:






—


It is clear and bright, without particulates in suspension.










—


A continuous release of carbon dioxide is visible in the form of chains of small bubbles that are reasonably sustained, sometimes forming delicate circles of bubbles on the surface in the glass.




White/rosé ‘Cava’
               
The colour comes in various shades of yellow, from pale to straw yellow, and may have occasional greenish tints. The rosés are characterised by their different shades of pink.
White/rosé ‘Gran Reserva’
                  ‘Cava’
               
The colour comes in various shades of yellow. The rosés are characterised by their different shades of pink.
Aroma:
White/rosé ‘Cava’
               
They are characterised by fruity, fresh and clean aromas. Free from reductive and oxidative aromas, with a hint of lees-ageing in the bottle.
White/rosé ‘Gran Reserva’
                  ‘Cava’
               
They are characterised by complex and clean aromas, as well as prolonged yeast contact. Free from prolonged reductive and oxidative aromas.
Wines entitled to bear the indication ‘Paraje Calificado’, white/rosé
They are distinguished by their complex aromas of perfectly blended fresh and roasted nuts.
Taste:
White/rosé ‘Cava’
               
They are fresh and balanced wines. Rich aromatic aftertaste. Clean and harmonious finish, with a certain hint of yeast flavours integrated into their aromas.
White/rosé ‘Gran Reserva’
                  ‘Cava’
               
They are balanced wines with hints of ripe fruit, nuts, including roasted nuts. Rich aromatic aftertaste. Clean and harmonious finish.
Wines entitled to bear the indication ‘Paraje Calificado’, white/rosé
On the palate, they present a perfect balance in terms of structure, creaminess and acidity.
Additional information regarding organoleptic characteristics:
—
Analytical characteristics:






Maximum total alcoholic strength (in % volume):


—




Minimum actual alcoholic strength (in % volume):


10,8




Minimum total acidity:


5




Minimum total acidity unit:


in grams per litre expressed as tartaric acid




Maximum volatile acidity (in milliequivalents per litre):


10,8




Maximum total sulphur dioxide (in milligrams per litre):


160




Additional information regarding analytical characteristics:
—






☑


Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.




7.   Winemaking practices

7.1.   Specific oenological practices used to make the wine or wines, relevant restrictions on making them

Winemaking practice:
—
Type of oenological practice:
Specific oenological practice
Description:
The base wine for Cava may be made using only the first press juice, with a maximum yield of 1 hl of must/wine for every 150 kg of grapes.
Selected healthy grapes with a minimum natural alcohol strength by volume of 8,5 % are used. The base wines are produced without skin contact; when producing rosés, at least 25 % of the grapes used must be red grape varieties.
When making Cava ‘Paraje Calificado’:






—


The maximum extraction yield is 0,6 hl of must for every 100 kg of grapes.










—


The following are prohibited: artificially increasing the natural alcoholic strength of the musts and/or base wine, acidification, and colour adjustment.










—


The minimum total acidity of the base wine is 5,5 g/l (5 g/l for other Cava wines).










—


The maximum pH of the base wine is 3,3 (3,4 for other Cava wines).




Winemaking practice:
—
Type of oenological practice:
Relevant restriction on making the wines
Description:
Vineyard plots are considered to be producing grapes suitable for Cava production as of the authorised variety’s third growing season.
The planting density is between 1 500 and 3 500 plants per hectare, using the traditional gobelet or trellis methods of training. In the case of vines planted in the ‘Real’ formation, the minimum planting density is 1 111 plants per hectare.
Grapes used in the production of wines authorised to bear the indications ‘Reserva’, ‘Gran Reserva’ and ‘Paraje Calificado’ must come from vineyards that are at least 10 years old and certified as organic by the competent authority.
7.2.   Maximum yields

All wines/category/variety/type:
Cava
Maximum yield:






Maximum yield:


12 000 




Maximum yield unit:


kilograms of grapes per hectare




All wines/category/variety/type:
Cava
Maximum yield:






Maximum yield:


80




Maximum yield unit:


hectolitres per hectare




All wines/category/variety/type:
Cava ‘Paraje Calificado’
               
Maximum yield:






Maximum yield:


8 000 




Maximum yield unit:


kilograms of grapes per hectare




All wines/category/variety/type:
Cava ‘Paraje Calificado’
               
Maximum yield:






Maximum yield:


48




Maximum yield unit:


hectolitres per hectare




All wines/category/variety/type:
Cava ‘Reserva’ and ‘Gran Reserva’
               
Maximum yield:






Maximum yield:


10 000 




Maximum yield unit:


kilograms of grapes per hectare




All wines/category/variety/type:
Cava ‘Reserva’ and ‘Gran Reserva’
               
Maximum yield:






Maximum yield:


66,66




Maximum yield unit:


hectolitres per hectare




8.   Indication of the wine grape variety or varieties from which the wine or wines are produced







—


ALARIJE – SUBIRAT PARENT










—


CHARDONNAY










—


GARNACHA TINTA










—


MACABEO – VIURA










—


MONASTRELL










—


PARELLADA










—


PINOT NOIR










—


TREPAT










—


XARELLO




9.   Concise definition of the demarcated geographical area

It covers the following municipalities, set out according to province:
Province of Barcelona: Abrera, Alella, Artés, Avinyonet del Penedès, Begues, Cabrera d’Igualada, Cabrils, Canyelles, Castellet i la Gornal, Castellvi de la Marca, Castellvi de Rosanes, Cervelló, Corbera de Llobregat, Cubelles, El Masnou, Font-Rubí, Gelida, La Granada, La Llacuna, La Pobla de Claramunt, Les Cabanyes, Martorell, Martorelles, Masquefa, Mediona, Mongat, Odena, Olérdola, Olesa de Bonesvalls, Olivella, Pacs del Penedès, Piera, Els Hostelets de Pierola, El Pla del Penedès, Pontons, Premià de Mar, Puigdalber, Rubí, Sant Cugat Sesgarrigues, Sant Esteve Sesrovires, Sant fost de Campsentelles, Vilassar de Dalt, Sant Llorenç d’Hortons, Sant Martí Sarroca, Sant Pere de Ribes, Sant Pere de Riudevitlles, Sant Quintí de Mediona, Sant Sadurní d’Anoia, Santa Fe del Penedès, Santa Margarida i els Monjos, Santa Maria de Martorelles, Santa Maria de Miralles, Sitges, Subirats, Teià, Tiana, Torrelavit, Torrelles de Foix, Vallbona d’Anoia, Vallirana, Vilafranca del Penedès, Vilanova i la Geltrú and Vilobí del Penedès.
Province of Girona: Blanes, Capmany, Masarac, Mollet de Perelada and Perelada.
Province of Llida: Lleida, Fulleda, Guimerà, L’Albi, L’Espluga Calva, Maldà, Sant Martí de Riucorb, Tarrés, Verdú, El Vilosell and Vinaixa.
Province of Tarragona: Aiguamurcia, Albinyana, Alió, Banyeres del Penedès, Barberà de la Conca, Bellvei, Blancafort, Bonastre, Bràfim, Cabra del Camp, Calafell, Creixell, Cunit, El Catllar, El Pla de Santa Maria, El Vendrell, Els Garidells, Figuerola del Camp, Els Pallaresos, La Bisbal del Penedès, La Nou de Gaià, L’Arboç, La Riera de Gaià, La Secuita, L’Espluga de Francolí, Llorenç del Penedès, Masllorenç, Montblanc, Montferri, El Montmell, Nulles, Perafort, Pira, Puigpelat, Renau, Rocafort de Queralt, Roda de Berà, Rodonyà, Salomó, Sant Jaume dels Domenys, Santa Oliva, Sarral, Solivella, Vallmoll, Valls, Vespella, Vilabella, Vila-rodona, Vilaseca de Solcina, Vilaberd and Vimbodí.
Province of Álava: Laguardia, Moreda de Álava and Oyón.
Province of Rioja: Alesanco, Azofra, Briones, Casalarreina, Cihuri, Cordovín, Cuzcurrita de Rio Tirón, Fonzaleche, Grávalos, Haro, Hormilla, Hormilleja, Nájera, Sajazarra, San Asensio, Tirgo, Uruñuela and Villalba de Rioja.
Province of Navarre: Mendavia and Viana.
Province of Zaragoza: Ainzón and Cariñena.
Province of Badajoz: Almendralejo.
Province of Valencia: Requena.
10.   Link with the geographical area


Category of the grapevine product







5.


Quality sparkling wine





Summary of the link

NATURAL FACTORS: The soils are mostly limestone, not very sandy and relatively clayey. They tend to have a low organic material content and are not very fertile. The area has general characteristics typical of a Mediterranean environment: a very long summer season with long hours of sunshine and high temperatures through spring to summer, also producing high cumulative amounts of solar heat which allow the grapes, including varieties with longer cycles, to ripen well. In addition, rainfall is low and poorly distributed over the seasons. This means that, during the period of plant growth, rainfall is scarce and relative humidity is very low. As a result, there is a pronounced water deficit, particularly in the ripening phase. The Mediterranean climate in the area is transitional between the milder climate on the coast, due to its proximity to the sea, and the harsher continental climate of the inland areas, which is cold in winter and hotter in the summer. The annual rainfall is on average 500 mm, with more frequent precipitations in autumn and spring. The area receives a lot of light, with an average of around 2 500 hours of sunlight, which is sufficient for the grapes to ripen properly.
HUMAN FACTORS: In the second half of the 19th century, various wine-making families started making sparkling wines in the countryside of Barcelona province using the method then known as the ‘champagne method’, in which the second fermentation which produces the bubbles takes place in the bottle. It was in 1872 that the first bottles of Cava were made in the municipality of Sant Sadurní d’Anoia. After tirage, the bottles of sparkling wine were stored in underground caves which had a sufficient relative humidity level and an ambient temperature which remained around 13/15 °C throughout the year, helped by the absence of vibrations, which are to be avoided when making good quality sparkling wines. These are ideal conditions for the second fermentation and the ageing process of sparkling wines to take place correctly. Over time, the name ‘cava’, which identified the places where the bottles of sparkling wine were stored for ageing, ended up becoming the name of the wine itself. The most widely grown grape varieties are: Macabeo, Xarello, and Parellada, which represent 85 % of those used to make Cava. These three varieties are always present in different proportions in the base wines obtained from the demarcated geographical area. The low density of vines, between 1 500 and 3 500 plants per hectare, helps to improve the quality of the base wine. In addition, the limited rainfall in the area and the gobelet or trellis method of training allow for a moderate amount of productive buds, which limits the maximum yield per hectare to 12 000 kg. Furthermore, the base wine for Cava may be made using only the first press juice, a maximum of 100 litres must/150 kg grape, and staggered ripening involving the separate harvest of the different varieties with a potential alcohol strength for the base wine of between 9,5 % and 11,5 % by volume, a total acidity of > 5 g/litre, and analytical indicators that ensure the health of the crop. There must also be an approximate one-to-one relationship between the malic acid and tartaric acid, production conditions that allow for a slow development of the second fermentation, and the interaction between the wine and the yeast (autolysis) which brings delicate aromas to these wines, giving them unique organoleptic qualities.
QUALITY OR CHARACTERISTICS OF THE WINE: Once the production process is completed with a second fermentation and ageing in the bottle with lees contact, Cava PDO wines have an alcoholic strength of between 10,8 % and 12,8 % by volume. Cava is characterised by low pH levels, between 2,8 and 3,4, so the wine ages correctly over time, reducing the risks of detrimental oxidation. These are wines with a low level of gluconic acid, which indicates that healthy grapes were used.
CAUSAL LINK: The soils, combined with the mild and dry climate in late summer and autumn, allow the grapes to develop correctly, particularly in the phases preceding the harvest. This encourages the various authorised varieties to ripen at different times, thereby producing good base wines for making a healthy Cava, with moderate alcoholic strength, high acidity and a low pH. The product’s rich tertiary aromas and appropriate release of bubbles depend in full on the production process from tirage to disgorging in the specially equipped plants, which allow the second fermentation and the ageing of the wine to develop slowly.
11.   Further applicable requirements


Title of the requirement/derogation

PRODUCTION OUTSIDE OF THE DEMARCATED AREA
Legal framework:
In national legislation
Type of further requirement/derogation:
Derogation on production in the demarcated geographical area
Description of the requirement/derogation:
Cava may be produced in five wineries located outside the demarcated geographical area, as they were producing base wine and/or ‘Cava’ prior to the entry into force of the Order of 27 February 1986 and were thus granted authorisation through the Ministerial Orders of 14 November 1991 and 9 January 1992.

Title of the requirement/derogation

LABELLING
Legal framework:
In national legislation
Type of further requirement/derogation:
Additional provisions relating to labelling
Description of the requirement/derogation:
The cork must display the name CAVA and the number of the bottler. It is mandatory to use a trademark registered with the Spanish Intellectual Property Registry (RPI) or the Office for Harmonisation in the Internal Market. Only Cava ‘Gran Reserva’ and ‘Paraje Calificado’ may use the terms ‘Brut Nature’, ‘Extra Brut’ and ‘Brut’. It is mandatory to indicate the harvest year on Cava ‘Reserva’, ‘Gran Reserva’ and ‘Paraje Calificado’. The indication ‘Guarda’ has been established for Cava wines that are not ‘Reserva’, ‘Gran Reserva’ or ‘Paraje Calificado’. The indication ‘Guarda Superior’ has been established for Cava ‘Reserva’, ‘Gran Reserva’ and ‘Paraje Calificado’. The term ‘Elaborador integral’ (Integral producer) has been established only for wineries which, as producers of both base wine and Cava, press and produce 100 % of the base wine used in their Cava and produce 100 % of their Cava wines on the same premises (winery) and do not purchase bottles [of wine being aged] in a horizontal (‘en rima’) or inverted (‘en punta’) position from other producers. It is mandatory to use specific control marks. The indication ‘Paraje Calificado’ must not exceed 4 mm in height, or the size of the brand, and it must feature alongside the name of the area in question.

Electronic (URL) reference to the publication of the product specification


https://www.mapa.gob.es/dam/mapa/contenido/alimentacion/temas/calidad-agroalimentaria/2017-calidad-diferenciada/nuevo_denominaciones/htm/pliego-de-condiciones-en-tramite-de-modificacion.pdf



(1)  Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).


ELI: http://data.europa.eu/eli/C/2026/241/oj
ISSN 1977-091X (electronic edition)