Cava is a Spanish sparkling wine designation produced by the traditional method, in which secondary fermentation occurs in the bottle. Although production is permitted in several defined areas of Spain, its historical center is the Penedès region of Catalonia, where the limestone-rich soils and Mediterranean climate support Spain’s most important sparkling wine industry.
The traditional grapes are Macabeo, Xarel-lo, and Parellada, often supplemented by Chardonnay, Pinot Noir, and other authorized varieties. Extended aging on the lees can develop notes of bread, nuts, and dried fruit alongside citrus, orchard fruit, acidity, and fine mousse, with style and complexity determined largely by vineyard origin, blending, dosage, and maturation.