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In 1878, the first vintage of true Cava, i.e. sparkling Spanish wine made using the second alcoholic fermentation process in a bottle, was made. This method, known as "Champagne" or "traditional", was first used by the English scholar Christopher Merret in the 17th century. 95% of all Cava bottles are produced in Catalonia. However, according to DO Cava, it can also be produced in other regions of Spain such as: Rioja, Navarra, Aragón, Valencia, Extremadura, Castile and León.
This chunky and fruity Cava, which is dominated by the flavors of green apples with an admixture of southern fruit and a hint of citrus, ideally suited as an aperitif. It is recommended with a salad with pear and fennel, as well as fish and seafood.
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