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.