Cava is Spain’s premier traditional method sparkling wine, primarily produced in the Penedès region of Catalonia, though it can legally be made in several other designated zones. Crafted using the same méthode traditionnelle as Champagne, Cava undergoes a second fermentation in bottle, which gives it its fine bubbles and toasty complexity. The classic blend features indigenous white grapes—Macabeo (for freshness), Xarel·lo (for body and structure), and Parellada (for finesse and floral notes)—though Chardonnay and Pinot Noir are increasingly used in premium cuvées. Cava ranges from crisp and light to rich and aged, with categories like Reserva (minimum 18 months aging) and Gran Reserva (30 months) offering deeper flavors and greater complexity. Recent efforts to elevate quality have led to the creation of Cava de Paraje Calificado, a designation for single-estate, long-aged, terroir-driven Cava. In parallel, some top producers have left the Cava DO to form Corpinnat, focusing on organic farming, longer aging, and 100% estate-grown fruit. Often undervalued compared to Champagne, Cava delivers excellent quality and a wide range of styles, from refreshing aperitifs to structured, food-friendly sparklers.