THE CAVA REGULATORY BOARD
This module kicks off the course with an introduction to Cava, taking a look at its history and background, and its current position in the world, as well as explaining the creation of the Cava Designation of Origin, which is the consumer's guarantee of quality today.
This module is all about climate and geography, the vine cycle, planting densities and yields, the types of grapes suitable for making Cava, diseases that affect the vines, and the importance of sustainability and respect for the environment in D.O. Cava.
This module introduces the Cava production process from beginning to end, and the different stages of the harvest: pressing, first fermentation, coupage, clarification, tirage, second fermentation, the dosage or expedition liqueur, disgorgement, the finishing touches, and bottling.
AGEING OF CAVA
This module covers contents related to yeasts, including the importance of Cava ageing, the process of autolysis and its organoleptic function.
CAVA: CLASSIFICATION AND QUALITY ASSURANCE.
This module presents the classification of Cava according to its sugar content or expedition liqueur, and the categories and types of Cava based on ageing. We’ll also be exploring the premium category of Cava de Guarda Superior de Paraje Calificado, the quality seals (marchamos) and the regulations and quality standards that make Cava a truly excellent product.
This module looks at how to serve Cava, explaining how to keep it at the right temperature, and which is the ideal type of glass to drink it in. You’ll have the opportunity to taste the Academy’s Cavas under the expert guidance of Pedro Ballesteros MW via a series of video tutorials.
CAVA AND GASTRONOMY.
In this module is all about enjoying Cava with food, studying the pairings and harmonies that give it a unique versatility.
Test your knowledge by successfully completing the 30-question final exam.
If you like research work, choose the topic of your thesis and start your studies now with a view to obtaining the maximum Cava Expert certification.
Cava Expert Certificate
If you want to go further in your knowledge of Cava and obtain the highest certification, find out more about the Cava Expert Certificate.
In order to obtain this certification, we recommend that you first complete the Cava Educator course.
For anyone who wants to go further in their knowledge of Cava, we offer the possibility of presenting a written piece of work, in thesis format, on one of the following three topics:
The future of the Cava category in an international context.
Communicating the new segmentation and zoning regulations to the consumer.
De-seasonalisation as an opportunity to increase the consumption of Cava.
The thesis must develop one of the proposed themes selected by the student according to his/her preference, in addition to the following requirements established by the D.O. Cava.
In order to take this course, it is recommended that the student has previously taken the Cava Trainer course. Students will be able to present their work throughout the year, with a deadline of 28th February 2023. The results will be made public in March. The thesis that achieves the best marks will receive a special mention in the D.O. Cava press releases and a participation in the Cava Academy in person session with a visit to the region on behalf of the D.O. Cava*.
Go further in your knowledge of Cava and obtain the Cava Expert Certificate.
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