{"id":23789,"date":"2023-07-12T10:51:00","date_gmt":"2023-07-12T10:51:00","guid":{"rendered":"https:\/\/difmaq.com\/?p=23789"},"modified":"2023-07-17T11:45:24","modified_gmt":"2023-07-17T11:45:24","slug":"on-international-cava-day-we-remind-you-the-importance-of-good-labelling-on-the-bottle","status":"publish","type":"post","link":"https:\/\/difmaq.com\/en\/on-international-cava-day-we-remind-you-the-importance-of-good-labelling-on-the-bottle\/","title":{"rendered":"On International Cava Day, we remind you the importance of good labelling on the bottle"},"content":{"rendered":"
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At DIFMAQ ROURE, manufacturers of rotary labelling machines, we help cava customers to achieve the right presentation of a gourmet product.<\/h2>\n\n\n\n
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12 July International Cava Day <\/h3>\n\n\n\n

The 12th<\/sup>of July is a festivity in which the Cava day is celebrated in Spain and from DIFMAQ ROURE, manufacturers of rotary labelling machines, we want to remind the importance of having the right equipment to make an accurate and reliable labelling.<\/p>\n\n\n\n

What is cava <\/h3>\n\n\n\n

Cava is a sparkling drink originating in Spain and is known for its exquisiteness and elegance. Considered the Spanish equivalent of French champagne, cava has gained worldwide popularity thanks to its unique taste and special production process.<\/p>\n\n\n\n

\"Bottle<\/figure>\n\n\n\n

Where cava is produced <\/h3>\n\n\n\n

Cava is mainly produced in the region of Catalonia, although it is also produced in other parts of Spain. The Cava Denomination of Origin (D.O. Cava)<\/a> is the entity in charge of regulating and certifying the quality of this drink. Cava is mainly made from the Macabeo, Xarel-lo and Parellada grape varieties, although other grapes such as Chardonnay and Pinot Noir can also be used.<\/p>\n\n\n\n

What is the cava elaboration process? <\/h3>\n\n\n\n

The cava is made according to the traditional Champenoise method, based on a second fermentation in the same bottle from a base wine to which sugar and yeast have been added.<\/p>\n\n\n\n

The temperature at which this second fermentation takes place will determine the size and release of the bubbles.<\/p>\n\n\n\n

The yeasts chosen will be the key to giving each cava its own unique and non-transferable personality.<\/p>\n\n\n\n

The entire cava production process must last a minimum of nine months in contact with lees and always in the same bottle in which the second fermentation took place.<\/p>\n\n\n\n

The aromas and characteristics of the cava will develop with the ageing process that takes place in the underground cellar at the right temperature and humidity.<\/p>\n\n\n\n