We were surprised to know that Cava is far closer to Champagne (in terms of taste) than Prosecco. If you’re looking for value bubbly, Cava might be in your wheelhouse. Cava is made the same way that Champagne is produced, but with different grapes varieties. Cava DO (denominacion de origen) is the official classification of Cava. It can be produced throughout Spain but most Cava is made (95%) in Catalonia (although allowed in 7 regions).
Cava = wine cellar in the Spanish language.
There are a number of regional and international grapes used - 9 that we know of - Macabeu (white), Parellada (white), Xarel·lo (white), Chardonnay (white), Malvasia / Subirat parent (white), Pinot Noir (red), Garnacha (red), Monastrell (red), Trepat (red) exclusive for Rose and original from Tarragona (D.o.Conca Barbera).
There are three classifications of Cava based on age: min 9 months, Cava Reserva is at least 15 months, Gran Reserva a min 30 Months.
1986 was when they created the DO (denominacion de origen)
The Codorníu family history dates back to 1551. Documents dating from that year are the first to refer to Jaume Codorníu’s vineyards and his winemaking activities. In 1872 cava pioneer Josep Raventós produced the first bottles of Spanish sparkling wine using the traditional method.
Anna de Codorníu was launched - their most emblematic cava and the first cava to include the Chardonnay variety. Anna is a tribute to the last descendant to carry the Codorníu surname.