Cava

Cava (the word cava means cellar in Catalan) is a Spanish sparkling wine produced in the regions of Catalonia, Aragon, Basque Country, Navarre, Valencia, La Rioja and Extremadura, although most of the production is located in Catalonia. The name Cava was granted in 1986 after a tough legal battle between French Champagne producers and Cava producers, who had previously been using the Spanish name Champán. An effervescent wine, Cava is nevertheless fruitier and sweeter than its French cousin Champagne. Cava has been produced using the traditional method since 1860, and must spend a minimum of 9 months in bottle.

The main varieties used to produce Cava are Macabeu, Parellada and Xarel-lo. Bottles are left to rest horizontally in dark, still cellars at a constant temperature of 15ºC, with a minimum of 9 months in the bottle. Domaine Miquel Pons offers a wide range of pleasant wines to discover.