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