Spanish Cava is a sparkling wine produced according to the traditional method used in the Champagne region of France. While Champagne is produced exclusively in that region, Cava can be made in different parts of Spain, mainly in the Penedès region of Catalonia, but also in other regions such as Valencia, Aragon, Rioja and Extremadura.
Cava is made from a blend of local grape varieties, including Macabeo, Parellada and Xarel-lo. These grapes are harvested by hand and gently pressed to extract the juice. The juice is then fermented in stainless steel tanks to produce a still wine, which is then bottled with a mixture of sugar and yeast.
Cava can be produced in a variety of styles, from bone-dry to sweet, and is often enjoyed as an aperitif or paired with seafood, shellfish or other light dishes. It is also a popular choice for toasting and celebrating special occasions.
Le Connaisseur carries an extensive range of Spanish Cavas, including from the Cava houses: Faustino, Segura Viudas, Codorniu, Azul y Garanza, Oriol Rossell, Izar-Leku, Sergi Colet and Pere Ventura.