The Spanish sparkling wine produced mainly in Catalonia is called Cava.
Cava is a Spanish sparkling wine made by the traditional method, in which the wine undergoes a second fermentation in the bottle. This is the same broad production approach used for Champagne, but Cava has its own protected name, regions, grape varieties, and style. Most Cava is produced in Catalonia, especially in the Penedès area around Sant Sadurní d’Anoia.
The modern Cava industry is closely associated with Josep Raventós of the Codorníu winery, who produced an important early sparkling wine in 1872 after studying French winemaking practices. Traditional Cava commonly uses the white grapes Macabeo, Parellada, and Xarel·lo, although other authorized varieties are also permitted.
Cava is not simply Spanish Champagne: Champagne is a protected regional name from France, while Cava is a Spanish designation. Although most Cava comes from Catalonia, Spanish law also permits production in several other regions. The word “cava” refers to a cellar or underground storage space.