Cava meets the USA: Reintroducing D.O. Cava to the American market
The origin of Cava is associated with the splendor of Catalan viticulture since the mid 19th century. In 1872, Josep Raventós, the "father of cava," was the first to vinify the native grapes in the traditional method, where the wine undergoes a second fermentation within the bottle.
After the 1880 phylloxera epidemic and throughout the end of the 19th century some families from Sant Sadurní d’Anoia, with the help of the prestigious Institut Agrícola Català de Sant Isidre, began further vinifying and identifying their local grape varieties. These were then widely replanted and still form the base of most Cava production today.
The term 'Cava' was introduced in 1970 when it replaced the term 'Champagne' on sparkling Spanish wine labels. However, since 1986, the name 'Cava' may only be used by municipalities within the certified Cava appellation.
By the late 20th century, Cava was the second largest appellation using the traditional method in the world and is still the most exported D.O. in Spain.
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