Cava & Traditional Method Spanish Wine

Spanish traditional method sparkling wine combines freshness, texture and fine mousse through the same bottle fermentation process used in Champagne. From classic Cava to grower-led and low-intervention sparkling wines, these are bottles built around balance, drinkability and exceptional value.

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Spain produces some of the world’s most exciting traditional method sparkling wines, combining freshness, complexity and remarkable value. Best known for Cava, Spanish sparkling wine is made using the traditional method, where secondary fermentation takes place in bottle to create fine bubbles, texture and depth, much like Champagne.

While large-scale Cava production has historically dominated the category, many of Spain’s most interesting sparkling wines now come from smaller growers focusing on vineyard expression, organic farming and longer ageing. Regions across Catalonia and beyond are producing increasingly terroir-driven sparkling wines with greater emphasis on grape quality, site and lower-intervention winemaking.

Our Cava and traditional method Spanish wine range focuses on grower-led producers, expressive bottle-aged wines and sparkling styles made from classic Spanish grape varieties including Xarel·lo, Macabeo and Parellada. Alongside traditional Cava, the collection also includes modern low-intervention sparkling wines and premium extended-ageing releases showcasing the diversity of Spanish fizz.

Expect flavours of citrus, green apple, almond, brioche and mineral freshness alongside lively acidity and elegant mousse. Depending on style and ageing, these wines can range from crisp and refreshing to more savoury, textured and complex expressions with remarkable versatility at the table.

Whether you're looking for an everyday sparkling wine, a Champagne alternative, food-friendly fizz or a celebratory bottle, Spanish traditional method sparkling wine continues to offer some of the best value and most characterful sparkling wines in Europe.

Frequently Asked Questions

What is Cava?

Cava is a Spanish sparkling wine produced mainly in Catalonia and made using the traditional method, the same production process used for Champagne.

What does “traditional method” mean in Cava?

The traditional method means the wine undergoes a second fermentation inside the bottle, creating natural bubbles and developing complexity from ageing on the lees.

Is Cava made like Champagne?

Yes. Cava is made using the same bottle fermentation method as Champagne, but it is produced in Spain and usually uses different grape varieties.

What grapes are used in Cava?

Traditional Cava is made mainly from Macabeo, Xarel·lo and Parellada, with Chardonnay and Pinot Noir also commonly used in modern styles.

What does Cava taste like?

Cava is typically crisp and fresh with flavours of citrus, green apple and pear, often developing brioche, toast and nutty notes with ageing.

What is the difference between Cava and Champagne?

The main difference is origin. Champagne comes from France’s Champagne region, while Cava is produced in Spain. Both use the same traditional bottle fermentation method.

What is the difference between Cava and Prosecco?

Cava uses bottle fermentation (traditional method), giving finer bubbles and more complexity, while Prosecco is usually made in tanks, resulting in a lighter, fruitier style.

Is Cava dry or sweet?

Cava can range from very dry (Brut Nature) to sweet styles (Dulce), depending on the amount of sugar added after disgorgement.

How long is Cava aged?

Most Cava is aged on lees for at least 9 months, with Reserva and Gran Reserva styles aged significantly longer for more complexity.

Why is Cava good value?

Cava often offers Champagne-like production quality and complexity at a more accessible price point due to lower land and production costs.

What food pairs well with Cava?

Cava pairs well with seafood, fried foods, tapas, charcuterie, cheeses and salty snacks due to its acidity and fine bubbles.

Where is Cava produced?

Cava is produced across several Spanish regions, but the vast majority comes from Catalonia, particularly around the Penedès area.