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    As is stated in the book of Josep Colomé Ferrer, De l´aiguardent al Cava, published with the collaboration of the Generalidad of Cataluña and the Cava Regulating Council, by the 3 de Vuit: what today is called “cava” started to be produced from the investigations of Luis Justo Villanueva in the Catalan Agriculture Institute of Sant Isidre that defended the method champenoise. The first producers were Francesc Gil and Domenec Soberano, from Reus, that in 1868 presented it in the Paris Universal Exposition. At first it was produced with the same French varieties used with the Champagne. In 1887 the filoxera plague hit the Penedes area, ruining the grape crops. This led to a renovation of the varieties that were used, with the introduction of white grapevines of local and native quality, in substitution of black varieties. This substitution facilitated the development of the Cava, as it acquired its own personality. In 1972, with the conflict with France regarding the protected designation of the Champagne, the Regulating Council for Sparkling Wines was created, that approved the designation of “cava” to name the Spanish sparkling wine, settling the argument and supporting and valorizing the common name used in area for this wine, called “wine of cava” and little by little turning with this new denomination in it’s maximum commercial adversary.