The Spanish sparkling wine made by the traditional Champagne method is Cava.
Cava is a Spanish sparkling wine with protected designation-of-origin status. Although it is produced in several Spanish regions, about 95% comes from Catalonia, especially the Penedès area around Sant Sadurní d’Anoia. The word “cava” means “cave” or “cellar,” referring to the underground spaces traditionally used for aging the wine.
Cava undergoes a second fermentation in the bottle, the defining feature of the traditional method. Its classic grape varieties are Macabeo, Parellada, and Xarel·lo, though Chardonnay and Pinot Noir are also permitted. The wine may be white or rosé and ranges from very dry brut nature to sweet dulce.
A common mix-up is calling Cava “Spanish Champagne.” The wines are made by a similar method, but Champagne is a protected regional name reserved for sparkling wine from France’s Champagne region. Prosecco, by contrast, is generally made using the tank method.