Cava: Spanish Sparkling Wine in Transition

Cava’s origins date back to the 19th century when Josep Raventós from the Codorníu winery applied the French method to Catalan soil in the 1870s, producing the first bottle-fermented Cava. To this day, the hub of Cava production is Sant Sadurní d’Anoia in Penedès, Catalonia, home to major producers like Codorníu and Freixenet. Over 95% of all Cavas come from Catalonia, especially from the Penedès region—leading us to the Cava zones.

The Four Cava Zones: Geography, Climate, and Soils

Since 2020, the D.O. Cava has been divided into four geographical zones to make its origin more transparent and better represent the diversity of cava.

Comtats de Barcelona
The most important Cava zone lies near the Mediterranean coast around Barcelona. In these hilly areas with varied elevations, 95% of all Cavas are produced. The Mediterranean climate—warm summers, mild winters—is moderated by the sea and high sun exposure. Microclimates arise from elevation and orientation.

The soils are just as diverse, ranging from sandy, well-drained granite (e.g., in Serra de Mar) to calcareous and clay-rich in other subregions. This diversity allows for different styles and high acidity—ideal for age-worthy Cavas. The zone includes five subregions: Valls d’Anoia-Foix, Serra de Mar, Conca del Gaià, Serra de Prades, and Pla de Ponent—each with distinct microclimates and soils. Common grape varieties: Macabeo, Xarel·lo, Parellada, Chardonnay.

Valle del Ebro
This zone includes regions along the Ebro River, with La Rioja and Aragón as Cava strongholds. The climate is mainly continental—hot summers, cold winters. Soils are mostly clayey and rich in limestone, giving structure and body to the wines. Subzones include Alto Ebro and Valle del Cierzo. Common varieties: Macabeo, Garnacha Tinta, Chardonnay.

Viñedos de Almendralejo
Welcome to Extremadura! This zone surrounds the town of Almendralejo in Badajoz province. The climate is hot and dry, with continental influences. The temperature differences between day and night are notable. Soils are sandy-clayey and not very fertile, resulting in concentrated, powerful aromas. Preferred varieties: Macabeo, Parellada, Chardonnay.

Levante
Still lacking an official name, this interim zone is in the Valencia region, especially around Requena, on a high plateau about 70 km from the sea. Despite its coastal proximity, the climate is dry with continental traits—cold winters, hot summers, and extreme day-night temperature swings. The calcareous and sandy soils give the wines freshness and minerality. Common varieties: Macabeo, Chardonnay, Parellada.

Cava – Good to Know

Cava Grape Varieties

Cava is traditionally made from the indigenous white grapes Macabeo, Xarel·lo, and Parellada, forming its signature blend since the 19th century. Macabeo (aka Viura) brings apple and citrus aromas, Xarel·lo adds body and crisp acidity, while Parellada contributes floral notes and lightness. The phylloxera crisis in the mid-19th century led to a replanting focused on these resilient local varieties.

Since the 1980s, international grapes like Chardonnay and Pinot Noir have been allowed due to updated Cava regulations. Chardonnay (approved in 1986) enhances elegance in white blends, while Pinot Noir (allowed since 1998) is mostly used in rosé (Cava Rosado). Native red varieties like Garnacha, Monastrell, and Trepat are also used in rosés. The rare Subirat Parent (Malvasia) adds aromatic complexity to sweet dessert Cavas. The addition of international varieties addresses market demands and climate challenges, but the traditional trio remains Cava’s foundation.

Cava Production

To be called Cava, a Spanish sparkling wine must not only be made in the D.O. Cava region but also undergo traditional bottle fermentation. Although hand-harvesting is not mandatory (nor is whole-cluster pressing), many producers opt for careful hand-picking and gentle pressing.

After the base wines are fermented—either in stainless steel or wood, with or without malolactic fermentation—blending (assemblage) takes place. A second fermentation in the bottle is then mandatory, with a minimum aging period of nine months on the lees. Higher quality levels require significantly longer aging. The bottles are then riddled, disgorged, and topped with a dosage.

Cava Sparkling Wines in Detail

Cava Quality Levels

Cava is not actually cava. Each quality level not only has its own specifications, but also its own characteristics. We have created a handy overview for you:

In 2017, leading Cava producers from the Penedès region created a new high-quality designation: Corpinnat. Their goal was to craft Cavas with uncompromising quality and strong terroir expression. Corpinnat producers adhere to strict rules: focus on native grape varieties (though Chardonnay and Pinot Noir are allowed), only organic or biodynamic viticulture, and a minimum of 18 months lees aging.

Your Selling Points for Cava

Cava as an Economic Driver

In 2024, total Cava sales reached 218.1 million bottles—a 13.39% drop from 2023. Despite this, with an export share of 64%, Cava remains a highly attractive sparkling wine globally. The sales decline was primarily due to one market: Germany. As the German market contracted, Belgium secured its position as the top export destination, followed by the U.S. and the UK. Sweden, Japan, and the Netherlands also showed slight import growth.

The D.O. Cava’s focus on ecology, sustainability, and premium, long-aged Cavas has led to exceptional growth. The organic Cava category stands out, driven by new regulations aiming to fully establish 100% organic Guarda Superior by 2025. Sales of these wines surpassed 37.2 million bottles, with double-digit growth of 15.23%—affirming it as a highly demanded segment aligned with current market trends.