What distinct flavor profile does Cava often present due to its production methodology?
Answer
Complex, savory, bready, or nutty notes
Because Cava utilizes the Traditional Method, which involves aging the wine on its lees (dead yeast cells) inside the bottle, it develops characteristics typically absent in Charmat method wines like standard Prosecco. This lees contact initiates autolytic processes that generate complex secondary flavors. Consumers seeking a drier, more intricate profile often prefer Cava because it develops these savory, bready, or nutty characteristics, making it a better budget substitute for the developed taste structure found in richer Champagne, even though Prosecco often has wider name recognition.
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