Cava DO is Spain’s best-known designation for Traditional Method sparkling wines. The historic production area is concentrated mainly in Catalonia, in the heart of Penedès, between the provinces of Barcelona and Tarragona, with Sant Sadurní d’Anoia considered the capital of Cava. The denomination also includes other areas of Spain, including Rioja, Navarra, Aragon, the Valencian Community, the Basque Country and Extremadura.

The Cava DO regulations allow the use of several grape varieties. Among the main white grapes are Macabeo, Xarel·lo, Parellada, Malvasía and Chardonnay, while the red grapes include Garnacha Tinta, Monastrell, Pinot Noir and Trepat. The combination of these varieties, together with the denomination’s different terroirs, gives rise to Cava in a wide range of styles, from the freshness and immediacy of the youngest cuvées to the greater complexity of long-aged versions.

The minimum time on the lees is 9 months, while for the higher categories the periods are considerably longer. Gran Reserva, in particular, requires a minimum ageing of 30 months, developing greater structure, aromatic complexity and depth.