Cava, is a sparkling wine from Spain the name of which derives from the Spanish word for an underground cellar, which became the term for the production method now known simply as 'método tradicional' (traditional method); exactly the same way as is used in the Champagne region of France.

Most Cava is produced around Sant Sadurní d’Anoia in southern Barcelona, where specialist bodegas - or Cava houses - have been producing this sparkling wine since the end of the 19th century, although it is also produced and regulated in a further 160 municipalities across seven Spanish regions.

As for Champagne, each producer makes a particular cuvée from vineyards anywhere within the permitted area. Grapes used in the production of Cava include Parellada, Macabeo and Xarel-lo, although new developments have seen the increased planting of traditional Champagne grapes Chardonnay and Pinot Noir to be used in the blends. The final Cuvée may be one of seven types of Cava, distinguished by the level of sweetness.