The first Cava was made in 1872 by Josep Raventós who experimented with wines using indigenous Spanish grapes made in the Champagne method. Unlike most classifications, the DO Cava is defined by a specific method of winemaking, rather than a geographical reference. There are over six regions with the DO Cava designation, though over 90% is from the Penedès, which is also generally regarded as the best in terms of quality. The town of Sant Sadurni d’Anoia is the unofficial Cava capital in the heart of Penedès.
VINEYARDS | A selection of plots with vines ranging from 15-40 years old, planted on calcerous and clay soils.
WINEMAKING | The wine is vinified in the traditional method, aged for 18 months (twice the minimum for the DO) and disgorged to order.
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