Josep Raventós pioneered Spain's first sparkling wines, creating Cava in Sant Sadurní d'Anoia in 1872, employing the méthode traditionnelle with a unique focus on native grape varieties.
Cava's Denominación de Origen status restricts production to specific regions in Spain, upholding strict regulations that ensure quality comparable to premium sparkling wines like Champagne.
The shift in Cava's perception from value-oriented to high-quality sparkling wines, driven by a response from small producers, illustrates the category's evolving reputation and craft.
According to Nicolas Quiñones, Cava offers 'more aged wine with maturity and complexity, richness and texture'—an appealing alternative that provides excellent value in the sparkling wine market.
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