Cava is a category of sparkling wines from Spain; there is a Cava DO, but Cava is more about the wines, and not a specific geographic location. Most Cava originates from the Penedes DO in northwestern Spain, near the Mediterranean Sea, just south of Barcelona. However, Cava can also be produced in other regions of Spain, such as Campo de Borja, Navarra and Rioja.

Clearly though, Cava is associated with the Penedes region. This is classically made sparkling wine, with production methods based on those of Champagne. For Cava, as with Champagne and other sparkling wines from around the world, there are varying levels of quality, ranging from supermarket wines to bottles of outstanding complexity. Vineyards are near the coast, with elevations as high as 2600 feet; this is a Mediterranean climate with mild winters and moderately hot summers. There are three principal local varieties used for the production of Cava: Macabeo, Xarel-lo and Parellada. There are also some remarkable rosado (rosé) versions produced; these are often made with other varieties such as Monastrell, Trepat and/or Pinot Noir. Minimum aging on the lees is nine months, while for a riserva, the minimum aging is 18 months, and for a Gran Riserva, 30 months on the lees is the minimum aging. There currently are more than 230 producers making Cava. (Wine/Appellations)