Cava is, in short, sparkling wine made in Spain with an alcohol content between 10.8 and 12.8%. Read more here

Cava is produced according to the champagne method or "the classic method" with a second fermentation in the bottle in the same way as, for example, Champagne and Crémant. Read more here

Cava is mainly produced from 3 local grapes: Macabeo, Xarello and Parellada. However, the following other grape types are allowed: Chardonnay, Pinot Noir, Trepat and Subirat Parent. Read more here

When you pour a glass of Cava you can expect an aromatic scent of white flowers, citrus, pear, peach and exotic notes of mango and pineapple.

You will also be able to find the coveted bready nuances that come from the maturation on the yeast residues and a certain minerality.

In the mouth, Cava is wonderfully creamy and fresh with a gentle mousse of fine bubbles thanks to the second fermentation in the bottle.

The taste is dominated by yellow apples, citrus, peach and exotic fruit, primarily coming from the Macabeo grape.

Cava will typically be less acidic than Champagne due to the Mediterranean climate.

A good cava (and we're not talking supermarket cava here) typically costs from 100kr/fl. Typically, the price of a vintage cava or corpinat is in the price range of 139-250kr/fl, far below the price level for champagne.

Both yes and no. Cava, like champagne, has different sugar content depending on the type. A “Brut Nature” at the dry end of the spectrum is not normally sugared but may be added up to 3g sugar/liter. A “Dulce” at the sweet end of the spectrum is typically very sweet and may be added up to 50g/liter. In between there are other types with varying sugar content. Read more here

Cava should be served chilled.

Cava de Guarda, which has the shortest aging time, is served at around 8ºC, to highlight its liveliness and freshness.

Reserva and Gran Reserva should be served at around 10ºC. This is to improve the release of the many aromas:.

Additionally, Cava can be served in an ice bucket with water and ice, so that the bottle is completely submerged and remains chilled until the last glass.

Cava has a long history and has been produced since 1872.

The first example came into being when Josep Raventos was inspired to make a similar wine from Spain after a trip to Champagne.

In the past, the wines were called Xampaña, which was too reminiscent of Champagne - and that's why the French put a stop to it.

In 1971, the Spanish version was given the name Cava, and in 1991 it was included as an independent DO in Spanish wine legislation.

Cava has an unparalleled gastronomic versatility and remarkable quality for its price. Many compare Cava to the more famous champagne. The sparkling wine segment in Catalonia has gained great recognition for its ability to deliver quality, finesse and complexity in every glass without breaking the budget.