Cava

Cava is Spain's answer to Champagne, made using the same traditional method of a second fermentation inside the bottle, though it relies on a different set of grapes, chiefly Macabeo, Xarel-lo, and Parellada. Most production is centred on Penedes in Catalonia, where limestone-rich soils and a Mediterranean climate keep prices well below equivalent French sparkling wine without sacrificing the fine, persistent bubbles the method is known for. Styles range from crisp, straightforward Brut through to more complex Reserva and Gran Reserva bottlings aged for years on lees. For the method itself, Methode Traditionnelle covers examples from beyond Spain, and Spanish Wine covers everything else on offer.