Cava

Cava (the word “cava” means “cellar” in Catalan) is a Spanish sparkling wine produced in the regions of Catalonia, Aragon, the Basque Country, Navarre, Valencia, La Rioja, and Extremadura, although most of the production takes place in Catalonia. The “Cava” designation was granted in 1986 following a bitter legal battle between French Champagne producers and Cava producers, who had previously been using the Spanish term “Champán.” Although it is a sparkling wine, Cava is fruitier and sweeter than its French cousin, Champagne. It is a wine produced using the traditional method since 1860 and must age for a minimum of 9 months in the bottle.

The main grape varieties used in Cava production are Macabeu, Parellada, and Xarel-lo. The bottles are left to rest horizontally in dark, quiet cellars at a constant temperature of 15°C, with a minimum aging period of 9 months in the bottle. Domaine Miquel Pons offers some delightful wines worth discovering.