Cava

Cava is Spain's premier sparkling wine appellation, established in 1986 as a Denominación de Origen designation. While production is legally permitted across several Spanish regions, approximately 95% of Cava originates from Cataluña in northeastern Spain, particularly around the town of Sant Sadurní d'Anoia in the Penedès region.

The appellation mandates traditional method production, requiring a minimum of nine months aging on lees for non-vintage wines and fifteen months for reserva bottlings. Nine grape varieties are permitted, though the white trio of Macabeo, Xarel·lo, and Parellada forms the traditional backbone of most blends. These indigenous varieties are well-adapted to the Mediterranean climate, with Macabeo contributing freshness and floral notes, while Xarel·lo provides structure and mineral character. The region's calcareous soils and moderate maritime influence create favorable conditions for retaining acidity in the grapes.

Cava typically displays bright acidity with flavors of green apple, citrus, and white flowers, often accompanied by subtle mineral undertones from extended lees contact. The wines generally exhibit a crisp, clean profile with fine bubbles and moderate alcohol levels. Style designations range from Brut Nature (zero dosage) to sweeter expressions, though dry styles dominate production and reflect the appellation's focus on food-friendly sparkling wines.