Cava is a sparkling wine from Spain of which 95% is produced in Penedès, Catalonia. It may be white or rosé. The grapes of Macabeu, Parellada and Xarel·lo are the most popular and traditional for producing Cava. Only wines produced in the champenoise traditional method may be labelled “cava”; those produced by other processes may only be called “sparkling wines” or vins escumosos. The village, Sant Sadurní d’Anoia is home to many of Spain’s largest production houses with the two major producers are Codorníu and Freixenet. Cava can also produced in other regions such as Aragon, Castilla y León, Extremadura, La Rioja, Basque Country, Navarre, and Valencia but its true home is in Catalonia.
In the past, Cava was referred to as “Spanish champagne”, which is no longer permitted under European Union law, since Champagne has Protected Geographical Status and Spain entered the EU in 1986. Colloquially it is still called xampany in Catalan.