What Spanish sparkling wine, produced mainly in Catalonia, is made using the methode traditionnelle? The answer is Cava.
Cava is Spain's protected traditional-method sparkling wine, produced mainly in Catalonia's Penedès region. The traditional method means the wine undergoes its second fermentation inside the bottle, creating its characteristic bubbles before aging and disgorgement. Cava may be white or rosé and ranges from extremely dry brut nature to sweet styles.
The modern Cava industry began when Josep Raventós of Codorníu produced a Spanish bottle-fermented sparkling wine in 1872, inspired by Champagne. The region's most traditional grapes are Macabeo, Parellada, and Xarel·lo, although Chardonnay, Pinot noir, and other authorized varieties are also used.
Cava is often confused with Champagne, Prosecco, or Asti, but those names identify different wines and production traditions. Champagne comes from France's Champagne region, while Prosecco is primarily associated with Italy and commonly uses the tank method. Cava is also not limited exclusively to Catalonia: Spanish law permits production in several designated regions, although roughly 95% comes from Catalonia.