Differences and similarities between Cava and Champagne
LIQUOR DELIVERY
CavaThey are not needed in excess
Champagne
The marked acidity, because of incomplete maturation of the grapes due to the climate of the Champagne region, is offset by the addition of a greater amount of sugar, -licor of expedition-. This operation is also called "chaptalizar", ie add sugar to achieve grade, which softens the product and makes it more pleasant in the mouth.
The marked acidity, because of incomplete maturation of the grapes due to the climate of the Champagne region, is offset by the addition of a greater amount of sugar, -licor of expedition-. This operation is also called "chaptalizar", ie add sugar to achieve grade, which softens the product and makes it more pleasant in the mouth.
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