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Cava is Spain’s contribution to the world’s great sparkling wines. Typically dry and crisp, the highest quality Cavas can stand with sparklers produced anywhere in the world, and often for a fraction of the price.

Cava – the word means “cellar” in Spain’s Catalan dialect – is the official name for sparkling wine produced in designated areas, mostly within the Penedés region in northern Spain, west of Barcelona. Unlike other Spanish appellations, the Cava DO (Denominación de Origen), established in 1986, comprises multiple, separate locations, including some 160 villages.

Most Cavas are made using the native Spanish white grapes Macabeo, Parellada and Xarel-lo, with modern styles also including the Champagne grapes Chardonnay and Pinot Noir. Rosé or rosado cavas may include Pinot Noir, Garnacha and Monastrell.

Like all fine sparkling wines, Cavas can be made in styles ranging from dry (brut) to sweet (dulce). They are fermented using the same traditional method as Champagne, and must be aged nine months in bottle. Higher quality Reservas are aged 18 months, and Gran Reservas 30 months, before release.

Recommended food pairings

Fried fish, cheeses, sushi, fresh figs

Serving temperature


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