Cava

Cava (the word cava means cellar in Catalan) is a Spanish sparkling wine produced in the regions of Catalonia, Aragon, the Basque Country, Navarre, Valencia, La Rioja, and Extremadura, although most of the production is located in Catalonia. The Cava designation was granted in 1986 after a bitter legal battle between French Champagne producers and Cava producers, who had until then been using the Spanish name Champán. Cava is a sparkling wine, but it is fruitier and sweeter than its French cousin, Champagne. It is a wine made using traditional methods since 1860, which must spend a minimum of nine months in the bottle.

The main varieties used in the production of Cava wine are Macabeu, Parellada, and Xarel-lo. The bottles are left to rest horizontally in dark, quiet cellars at a constant temperature of 15ºC, with a minimum resting time of nine months in the bottle. The Miquel Pons estate offers some delightful wines to discover.