Cava
Cava is Spain’s traditional-method sparkling wine, produced through a second fermentation in the bottle and most closely associated with Catalonia, especially Penedès. Native grapes such as Macabeo, Xarel·lo, and Parellada typically create wines with bright acidity, citrus, orchard fruit, herbs, and subtle autolytic notes from lees aging. Although often positioned as an affordable alternative to Champagne, serious Cava can be complex, age-worthy, and highly expressive of both grape variety and place. Its modern identity increasingly emphasizes longer aging, lower yields, organic farming, and greater regional specificity, showing that Cava is far more diverse than its mass-market reputation suggests.
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