History:

The roots of Cava go back to the splendour of mid-19th century Catalan viticulture, when several families from the municipality of Sant Sadurní d’Anoia began to research this new production technique by incorporating a second spontaneous fermentation in the bottle. In 1872, the first bottles of Cava were made in this municipality using the traditional method.

Cava is an extremely high-quality product with a long and illustrious history. The visit by King Alfonso XIII to Penedès in 1904 provided an acknowledgment of the quality of the sparkling wines produced there, while also reinforcing the self-esteem of the producers and expanding their horizons. As a result, the production of sparkling wines was consolidated over time.

The 1960s saw the beginning of the great expansion of Cava abroad, an expansion that has continued to grow to this day, with some 165 million bottles sold every year in 120 countries all over the world.

Description:

In 1986, the reservation of the “Cava” name was established for quality sparkling wines made using the traditional method in the specific Cava region.

In 1991, as a necessary step following Spain’s incorporation into the European Economic Community and the recognition of Cava as a quality sparkling wine produced in a specific region, the regulations for the Cava Protected Designation of Origin and its Regulatory Council were published. 

This official name protects this quality sparkling wine and distinguishes its genuine characteristics nationally and abroad. Likewise, the production and quality of Cava are adjusted, monitored and controlled, such that the producers and processors that fall under this Designation of Origin undertake to maintain the highest possible product quality and to respect the traditional production methods.

The result is a quality sparkling wine and a unique drink with a sustained level of excellence for end consumers to enjoy: Cava.

NUMBER OF WINERIES: 209 Cava producers and 143 base wine producers

SURFACE AREA (acres): 38,151.74 hectares

PRODUCTION VOLUME: 215,566,954 bottles total 

MAIN VARIETY (TOP3): Macabeo, Xarel·lo and Parellada.

TERRITORY (TYPE OF SOIL, LANDSCAPE)

The soils in the Cava geographical area are highly variable, although, for the most part, they are calcareous, not too sandy and relatively clayey, with a low organic matter content.