International Cava Day 12th July
Born in Catalonia in 1872, made by the same method as Champagne, and built from grape varieties found nowhere else — Cava is Spain's sparkling wine, and it deserves far more attention than it gets.
Origins in Catalonia
The story of Cava begins in Sant Sadurní d'Anoia, a small town in the rolling hills of Catalonia, in 1872. Inspired by the prestige of Champagne, Josep Raventós of the Codoníu winery produced the first bottles of Spanish sparkling wine using the traditional method — the same secondary fermentation in bottle that gives Champagne its fine, persistent bubbles. What distinguished his wine from its French counterpart was the grape varieties: instead of Chardonnay, Pinot Noir, and Pinot Meunier, Raventós used the native Catalan trio of Macabeo, Xarel·lo, and Parellada. Together, these varieties give Cava its distinctive character — fresh, citrus-driven, and complex in a way that is entirely Spanish.
Phylloxera, Replanting, and the Birth of a Category
In 1887, phylloxera swept through Europe's vineyards, destroying centuries of viticultural work. But in the Penèdes region of Catalonia, the disaster contained the seeds of an opportunity. Winemakers replanted with the resilient white varieties that would define Cava — establishing the grape foundation for a sparkling wine with its own identity, separate from anything France had produced. By the early 20th century, Cava was celebrated across Spain, earning the royal seal of approval when King Alfonso XIII visited in 1904. The name itself — from the Catalan for "cellar" — was officially adopted in 1970, cementing its status as the true sparkling wine of Spain.
What Makes Cava Different
Cava is made by the same traditional method as Champagne — second fermentation in bottle, extended lees ageing, riddling and disgorgement — but it differs in three significant ways: climate, soil, and grape varieties. The warm Mediterranean climate of Catalonia produces grapes with a riper, more generous flavour profile. The calcareous soils bring minerality and freshness. And the native varieties — Macabeo for freshness and fruit, Xarel·lo for body and structure, Parellada for delicacy and aroma — produce a wine that is distinctively its own.
The Cava Regulatory Board has steadily tightened its quality standards in recent years. The top tier — Cava de Paraje Calificado — represents single-vineyard wines aged for a minimum of 36 months, bottles that rival the finest Champagnes in complexity and character. Meanwhile, Reserva and Gran Reserva expressions offer remarkable quality at prices significantly below comparable Champagne.
Styles to Explore
Brut and Brut Nature
The most popular styles. Brut Cava has a small dosage of sugar; Brut Nature has none. Both express Cava's characteristic fresh acidity, citrus, apple, and gentle yeasty complexity. These are the styles to open as an aperitif, alongside tapas, or at any moment that calls for bubbles without ceremony.
Organic Cava — Catalan countryside
Crisp and vibrant, with citrus and soft stone fruit and a clean, persistent mousse. Certified organic and made with genuine care for the land — one of the most characterful everyday sparkling wines in the world, at a fraction of the price of Champagne.
Rosé Cava
Rosé Cava is made with red varieties including Garnacha, Monastrell, and Pinot Noir, producing wines of beautiful colour and red berry character — strawberry, cherry, and raspberry, lifted by lively bubbles and a clean, dry finish.
Organic Rosé Cava
Beautifully pink, with red berry charm and elegant bubbles. Perfect for sunny afternoons, picnics, or any celebration where Champagne feels like too much formality and Prosecco feels like too little character.
International Cava Day
Every year on 12th July, wine lovers celebrate International Cava Day — a moment to recognise a sparkling wine that has long been underrated in comparison to its French counterpart. The quality of Cava has never been higher, and with stricter rules on ageing, sourcing, and sustainable practice, the best examples are genuinely remarkable. Raise a glass to Catalonia: its mountains, its soils, its native grapes, and the winemakers who have spent 150 years perfecting what they produce.