Wine of Cava appellation
Cava, meaning “cellar” in Catalan, is a Spanish sparkling wine that may be produced in the regions of Catalonia, Aragon, Basque Country, Navarre, Valencia, Rioja, and Extremadura, though most is produced in Catalonia. The appellation was established in 1986 after a brutal legal battle between Champagne producers and Cava producers who until then had used the Spanish version of the name Champagne: Champán. Though both wines have bubbles, Cava is softer than its French cousin. Cava production, which dates back to 1860, employs the traditional method (the same production method that gives Champagne its bubbles). 

The main grape varieties used to make Cava are Macabeu, Parellada, and Xarel-lo. Bottles of Cava are left undisturbed in dark cellars, lying on their sides, at a constant temperature of 15°C (59°F) for a minimum of nine months. Miquel Pons offers a particularly interesting range of Cavas.

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Miquel Pons - Cava Brut (Blanc Pétillant)


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