There are so many tastes and flavors of wine existing today, one of the most famous and well- known being the Cava wine. It has been around for the past two centuries, dating back to its first invention in 1851 (while this particular variety came to its existence in the 1860′s and is produced in the northern region of Spain – Penedes area of Catalonia, where 95 % of Cava wine is produced).

It looks like a sparkling wine. In addition, its taste is very similar to Champagne, which is not Spanish, but instead a French discovery. It is called Cava because in Spanish it means “cellar or caves,” which is where this wine is aged and fermented for some 18 to 24 months prior to being sold.

The kinds of grapes which are used to make it are: Macabeo, Xarello, Parellada, Subirat and Chardonnay for the white variety and red Garnacha and Monastrell for the red variety (or Rose styled Cava wine), which helps to give it a light, fruity and perfumed essence and flavor.

At the present, there are some 250 producers of Cava Wine in Spain, which fall in six defined regions so they can be legally called Cava. Frexinet, a famous sparkling wine in the USA, accounts for holding 60% of the production and distribution volume share of Cava wine each year.

Any wine produced outside those regions is not Cava. Its production carries a heavy price so any low-priced sparkling wine made by the same “Charmat process” will just be “Spanish Sparkling Wine” and not genuine Cava.