Champagne, a sparkling wine produced in the French region of Champagne using the traditional method—where the secondary fermentation, which creates the bubbles, occurs directly in the bottle—is widely regarded (and not without reason) as the gold standard for sparkling wines. But Champagne has one major drawback: it’s expensive, sometimes very expensive. However, Champagne is not the only wine made using this traditional technology.
When it comes to national sparkling wines—those made with their own grape varieties and/or unique technological features that differ from Champagne—Spanish Cava should be placed second only to Champagne in terms of quality. And in recent decades, both the quality and diversity of Cava wines have been growing rapidly. Cava is always made using the traditional method—this is required by law. The wine must mature on the lees for a minimum of 9 months for regular wine. Cava is available in almost every wine-consuming country, and in terms of volume, production is only slightly behind Champagne—250 million bottles per year, compared to Champagne’s 300 million. At the same time, Cava is much more affordable, making it hard for any sparkling wine lover to ignore.
The first sparkling wine in Spain was made in 1851, but the true birth of Cava—though the name didn’t exist yet—dates to 1872, when sparkling wine was first produced using the traditional method and specific local grape varieties.
In the 1860s, Catalonian winemaker Josep Raventós began promoting the wine of his Codorníu winery in Sant Sadurní d’Anoia on the European market. During his travels, he visited Champagne, which sparked the idea of creating Spanish sparkling wine.
In 1872, his new company produced its first bottles of sparkling wine.
Surprisingly, Spanish sparkling viticulture also got a boost from a global wine disaster—phylloxera. Many Catalonian vineyards, which traditionally grew red varieties, were devastated by the phylloxera pandemic. When they were replanted, they were replaced with white grape varieties suited for sparkling wine.
By 1911, Spain was producing more sparkling wine than it was importing.
In 1959, the wine received its modern name—Cava. Before this, it was called after Champagne – champan, champana or xampany. But once Champagne received official protection for its name, Spain gave its sparkling wine a new title: Cava—a word that means both “cave” and “wine cellar”.
In 1972, Cava was officially granted DO status (Denominación de Origen), and the name became legally protected.
Josep Raventós’s vision proved successful—today, Cava is famous and popular worldwide, and Codorníu remains one of the leading producers, alongside Freixenet.
In 2019, a split occurred among cava producers. Nine wineries specializing in high-quality, aged cava left the DO.
Their complaint was that low prices for cava were damaging its global reputation. Large producers like Codorníu and Freixenet make large volumes of young cava, aged on lees for just 9 months, and keep prices very low.
Meanwhile, Italian Prosecco, which is mass-produced using the simpler tank method—and with no aging on lees at all—is often more expensive than cava.
Consumers tend to judge quality by price, not by class. So, a group of producers from the main cava-producing region of Penedès, who wanted greater recognition, including financial reward, left the DO and formed a new group, selling sparkling wine under the Corpinnat brand. The name Corpinnat is a blend of Latin and Catalan, meaning “from the heart of Penedès.” Corpinnat introduced stricter production standards: only hand-harvested grapes; only organic farming; no production of young cava; minimum aging on lees: 18 months. Each winery must produce at least one wine aged 30 months, and at least one aged 60 months. Corpinnat aims to show the world that cava is a high-quality wine—which it truly is—and to help raise its perceived value and market price.
Corpinnat is high-quality cava—though they’ve officially rejected the name, in essence, they are still making cava. But this doesn’t mean that all the quality went with Corpinnat, leaving nothing behind. There are many high-quality aged cava producers still within DO Cava—in fact, far more than those who left. This includes wineries using grapes from their own vineyards, as well as others. Even large producers known for young cava have respected aged cava brands. And “young” doesn’t mean bad—just simpler, lighter, more casual, and more affordable. As for price—yes, producers always want to earn more. But it is not really what avid consumers are looking for.
Interestingly, the split ended up having a positive effect on the world of cava. In 2020, the production regulations for DO Cava were revised and improved. For example:
Geographic labeling became clearer. Previously, only “Spain” was listed—now, specific cava regions are defined and indicated on labels. This is important, as the terroir still plays a major role in a cava’s character.
Maximum grape yields were reduced: to 12 tons per hectare for Cava de Guarda, and to 10 tons per hectare for Cava de Guarda Superior.
For Cava Reserva, the minimum aging on lees was increased from 15 to 18 months.
Label design, classifications, and other details were also updated.
Overall, many aspects were tightened and improved, helping reinforce cava’s quality and identity.
So, where, from what, and how is Cava made?
Currently, there are four official zones of Cava production. The vast majority—around 95%—comes from the Comtats de Barcelona area in the Penedès region of Catalonia. The climate there is Mediterranean, ideal for growing grapes. Sant Sadurní d’Anoia, the birthplace of Cava and home to its largest producers, is considered the capital of Cava.
In addition to Comtats de Barcelona, there are three more zones within DO Cava: Ebro Valley in the north; Viñedos de Almendralejo in the southwest; Requena, located in central Valencia.
Most Cava is made from Spanish grape varieties.
The main grapes are Macabeo, Xarel·lo, and Parellada. A blend of these three forms the classic Cava base.
Macabeo (also known as Viura) is the most widely grown. Native to the Penedès region, it was first mentioned in 1617. Macabeo is productive and resilient, with thin skin and a long ripening period. It produces light, floral wines that are soft, elegant, and well-suited to aging. Interestingly, Macabeo is also the main white grape in Rioja, where you can taste it in non-sparkling wines.
Xarel·lo is the second most common and is most closely tied to Cava. Also from Penedès, it was first documented in 1785. This grape gives Cava its structure, body, and the distinctive aroma that sets it apart from other sparkling wines.
Parellada is an ancient Spanish variety known since the 14th century. In Penedès, it thrives in the highest-altitude vineyards. It produces floral, elegant wines with good structure and is used in Cava to add freshness.
Another permitted white variety is Subirat Parent, also known as Malvasia de Sitges. It’s primarily used in sweet and semi-sweet Cava. This grape gives wines that are refreshing and well-structured, with aromas of tropical fruit, white flowers, melon, and herbs. As it ages, the aromatic profile deepens.
Since 1986, Chardonnay has also been allowed in Cava production. As one of the two main Champagne grapes, its value in sparkling wine is well established.
For rosé Cava, red grape varieties are used: Garnacha, Trepat, Monastrell, and since 1998, Pinot Noir.
Garnacha, native to Aragon in northern Spain, is widely grown worldwide. Its pale, thin skin results in wines with low pigment and tannin, making it a favorite for rosé wines. It is the most commonly used red grape for rose Cava.
Trepat has seen a rise in popularity for rosé in recent years. It brings aromas of red berries like strawberry, raspberry, and cherry, along with spice notes.
Monastrell (also known as Mourvèdre) adds a deeper color and light tannins, improving aging potential in rosé Cava.
Pinot Noir, the other main grape of Champagne, has proven its worth in sparkling wines. It has been permitted in Cava rosé since 1998, and since 2007, it has also been allowed in white Cava, specifically Blanc de Noirs.
Interestingly, Cava rosé differs from Champagne rosé in its method of production. While Champagne rosé is made by blending red wine into white, Cava rosé is made using the traditional still rosé method: a short skin maceration before fermentation. Usually, a blend of red and white grape varieties is used in rosé Cava.
In principle, the technology for producing Cava is identical to that of Champagne, and all the technical details can be found in the article about Champagne.
According to the updated 2020 regulations, Cava is now divided into two main categories based on lees aging—and, accordingly, style: Cava de Guarda and Cava de Guarda Superior.
Cava de Guarda (formerly simply Cava) is young Cava, aged on the lees for at least 9 months. It is similar in style to French Crémant: light, fruity, and refreshing.
Cava de Guarda Superior is the aged category. Under the new rules, grapes must be organically grown, and the vintage must be indicated on the label. These wines offer a more complex taste and display the distinctive smoky character typical of well-aged Cava.
Cava de Guarda Superior is further divided into three subcategories:
Cava Reserva – aged at least 18 months on the lees (formerly 15 months).
Cava Gran Reserva – aged at least 30 months on the lees.
Cava Paraje Calificado – aged at least 36 months on the lees. This is a vintage cava made from grapes grown in a single, qualified vineyard, and bottled at the winery. The vines must be at least 10 years old. This top-tier category was introduced only in 2015, and is awarded to individual wineries that produce exceptional wines.
In terms of flavour, young Cava is dominated by citrus and fresh fruit aromas: quince, yellow apple, lime, Meyer lemon. As it matures, the profile deepens to include nutty, bready, and smoky notes.
Cava is made in the full range of sweetness levels, but Brut styles dominate.
Here is the complete sweetness scale for Cava: (Note: this scale mirrors that of Champagne and, as in Champagne, the terms do not match the literal meaning of the words, nor the scale used for still wines.)
•Brut Nature – up to 3 g/l (up to 0.3% sugar)
•Extra Brut – up to 6 g/l (up to 0.6%)
•Brut – up to 12 g/l (up to 1.2%)
•Extra Seco – 12–17 g/l (1.2–1.7%)
•Seco – 17–32 g/l (1.7–3.2%)
•Semi-Seco – 32–50 g/l (3.2–5.0%)
•Dulce – more than 50 g/l (more than 5%)
It’s important to note that Cava Paraje Calificado, like Gran Reserva, is only produced in the driest styles: Brut Nature, Extra Brut, and Brut. The sweeter styles—Extra Seco, Seco, Semi-Seco, and Dulce—are reserved for Cava de Guarda and Cava Reserva.
Information That Can Be Found on a Cava Label
Let’s take, for example, the label of Gelida from Vins el Cep.
Vins el Cep is an “Elaborado Integral” producer—this means they handle the entire process of cava production, from growing the grapes to bottling the wine, all within their own estate.
Required Information on a Cava Label:
–Designation of Origin (D.O.) Cava
The word “Cava” confirms that the wine is produced within the DO, following all official regulations.
–Brand Name
In our case: Gelida Vins el Cep
–Style Based on Lees Aging
This tells you how long the wine has matured on the lees. Possible styles include: Cava de Guarda (or simply “Cava”); Cava Reserva; Cava Gran Reserva; Cava Paraje Calificado
For Gelida: Gran Reserva
–Sweetness Level
Options include: Brut Nature, Extra Brut, Brut, Extra Seco, Seco, Semi Seco, Dulce
Gelida: Brut
–Alcohol Content
–Bottle Volume
–Country of Origin
For all cava: Spain
–Producer Name
For Gelida: Vins el Cep
Optional Information:
-Optional Information:
–Grape Origin
For Gelida: Comtats de Barcelona
–Vintage
Indicates that at least 85% of the grapes come from the stated year. Required for Reserva and higher categories.
Gelida: 2018
–Wine Type Based on Grape Composition
Blanco – white wine made from both white and red grapes; Blanco de uva blanca (Blanc de blancs) – white wine from white grapes only; Blanco de uva tinta (Blanc de noirs) – white wine from red grapes; Rosado – rosé wine.
This information can appear on the front label, the back label, or split between both.
For example, any mandatory details not shown on the main label of Gelida may be found on the back label.
In addition to the main and back labels, every bottle of cava must include a quality label, called a marchamo.
This appears as a rectangular strip, a circle, or, in the case of Cava Paraje Calificado, a diamond.
The quality label communicates the lees aging time both with text and with color: white – Cava de Guarda, Green – Cava Reserva, Black – Cava Gran Reserva, Gold – Cava Paraje Calificado. The label may also show: DO Cava, Production zone, Individual bottle number.
Since 2020, producers who manage the entire cava process from vineyard to bottle can mark their bottles with the “Elaborado Integral” seal.
Say you have a bottle of cava with all the labels washed off and even the foil on the neck removed. Can you still tell whether it’s genuine cava and not a mock-up? Surprisingly, yes—but only after opening the bottle. Cava corks are stamped with a four-pointed star, a symbol of harmony, unique to authentic cava.
And Now, the Practical Side.
As with any quality sparkling wine, cava is best served in Champagne flutes or tulip glasses—this helps preserve the bubbles and aroma for longer.
Cava de Guarda (young cava): best served at 6–8°C, Cava Reserva: 8–10°C, Cava Gran Reserva and Cava Paraje Calificado: 10–12°C.
By the way, July 12 is officially International Cava Day. But honestly? Cava is great any day of the year.
