Gran Reserva Cava

A Gran Reserva Cava must age for a minimum of 30 months in the bottle, according to the Cava Regulatory Board. This long ageing brings complexity, elegance, and persistence, making it perfect for gastronomy and special celebrations.

To receive the Gran Reserva label, a cava must meet strict requirements set by the Cava Designation of Origin (DO Cava). This distinction is only granted to cavas that have been aged for at least 30 months in the bottle, in contact with the lees — a significantly longer period than most sparkling wines. Beyond aging, DO Cava rigorously verifies every step of the process, from harvest and vinification to bottling and disgorging. The regulatory board checks traceability records, ensures that aging conditions are appropriate and not artificially accelerated, and conducts quality tastings before approving the official Gran Reserva label. This strict control ensures that only cavas with long aging and exceptional quality can carry this designation. It’s a true mark of prestige, guaranteeing a refined, complex product crafted with patience and expertise.

To obtain the “Gran Reserva” designation, the winery must notify the Cava Regulatory Board when it has bottles that have aged for more than 30 months. From there, an official inspection takes place: four bottles are disgorged in the presence of an inspector. Three of these bottles are taken by the Board — one for a possible future claim, one for a physicochemical analysis, and another for a blind tasting by the official tasting panel.

Gran Reserva cava is aged for a minimum of 30 months, much longer than the 18 months required for Reserva cava. This long aging in rhyme gives it a unique aromatic complexity, an extremely fine bubble and an elegant persistence.

After 18 months, a process called autolysis begins, during which the cell walls of the yeasts break down. This process releases substances that give the cava special characteristics, such as notes of pastries, nuts or honey. Autolysis reaches its maximum expression in long aging periods of more than 50 months.

Gran Reserva cava is, therefore, a refined and complex expression, designed for special occasions and for demanding palates.

Yes. At Jaume Giró i Giró we work with certified organic vineyards and an environmentally friendly production, also with CCPAE certification. Our commitment to sustainability is reflected in each bottle, from cultivation to manual disgorging.

Yes. At Jaume Giró i Giró we make all our cavas without any animal ingredients. We do not use fining agents such as egg albumin or gelatin, and we opt for vegetable or mineral alternatives. This way we guarantee 100% vegan cavas, faithful to our philosophy of artisanal, natural and respectful production with all life choices.

Gran Reserva cavas have a excellent aging capacityIf they are kept in good conditions (cool, dark, stable and vertical place), they can maintain their properties for several years, even gaining in complexity and nuances.

If the cava has been well preserved in the cellar and is already at its optimum point of maturation, it can be enjoyed perfectly right after buying it. In fact, in our case, cavas with more than 50 months of aging are disgorged at their optimum moment, and that is also the ideal time to consume them.

However, if you have a suitable space (cool, dark, stable and with the bottles in a horizontal position), they can be kept at home for a while to see how they evolve. Some Gran Reserva cavas continue to gain nuances and complexity over the years.

These are two very different stages, and each one brings unique qualities to the cava:

• Aging with yeasts (in rhyme):

This is the most important period for the development of the aromatic and gustatory complexity of cava. During this time, the dead yeasts (lease) release compounds that provide notes of pastries, nuts, honey, and a creamier texture. It is a lively and controlled aging, which gives depth and elegance to the cava.

• After disgorging (without yeast):

Once the yeasts are removed, the cava stops evolving in the same way. It retains the qualities it has acquired, but begins a slow loss of freshness and bubbles. However, some very well-made cavas can continue to develop character and show a new, more oxidative facet, with mature and concentrated notes.

Conclusion:

Aging with yeasts is key to the excellence of cava. That's why, at Jaume Giró i Giró, we keep our Gran Reserva in rhyme for more than 50 months and only disgorge them when they reach their optimum point. From then on, we recommend consuming them in a relatively short period of time to fully enjoy them.

Gran Reserva cavas must be labeled as such and include the official DO Cava seal.

• Although the flute-type glass has traditionally been the most used, to fully enjoy a Gran Reserva cava it is recommended to serve it in a wider, fine crystal glass, which allows all its aromatic richness and complexity to be expressed.

The ideal cup:

A tulip-type glass or even a medium-bodied glass.

Main features:

• Shape: with a body wider than a flute and a slightly closed opening at the top.
• Advantages:
  • It facilitates light oxygenation, favoring the expression of tertiary aromas (toasted, nuts, honey, truffle...).
  • It preserves the bubbles well without compromising the aromatic intensity.

It's not just cava, it's bottled time.