Cava
Cava was first produced in 1872 by Josep Raventos after he was inspired by what he saw in Champagne during a visit to the area whilst trying to sell his still wines around Europe. Cava is made by the Traditional (Champagne) Method and therefore has similarities in flavour and texture.
The traditional grapes are Macabeo, Parellada, and Xarel-lo; though Chardonnay, Malvasía, Garnacha, Trepat, Monastrell and Pinot Noir are also permitted.
