We are slowly getting used to this term, newly-branded but compulsory due to EU regulations, that substitutes the old one “Catalan champagne”, and which means sparkling wine made with natural 2nd fermentation in bottle. One says, that it is sometimes better to differentiate from your competitors marketing wise, even if that means starting from scratch. Actually, the Cava elaboration represents the first Catalan export, and in the wine county of El Penedès, it displays a world in its own. Always around the little town of Sant Sadurní d’Anoia (Barcelona), we’ll explore the production process of the small-handpicked cellars, since the autochthon vine-trees until the tasting of the best bottles combined with the traditional gastronomy. Salut!
