Codornui Cava CellarCava, a Spanish sparkling wine, is named after the Catalan word for ‘cave’ or ‘cellar’. The drink was originally produced in caves where wine was preserved or aged by vinateros (winemakers).

Sparkling wine was first made in Spain in the 1850s, with interest in Cava production springing from Josep Raventós’s visits to the Champagne region of France in the 1860s, which resulted in his creation of the first batch of Cava in 1872.

Today 95% of Cava production occurs in the Penedès area in Catalonia, which is a Denominación de Origen for wines in Spain. The centre for the wine’s production is in the town of Sant Sadurní d’Anoia in the north-east, which is surrounded by coastal hills and mountains. The area has a Mediterranean climate and is widely considered to be one of Spain’s best wine-making regions.
Cava is made in a variety of levels of dryness, including brut nature (very dry), brut (quite dry), sec (dry) and dolsec (sweet). It goes well with cheese, rice and desserts.
The wine has two main production houses, Freixenet and Codorníu, along with a number of specialist vinateros, and is available as a white or rosé wine.

An excellent celebration wine, Faustino Brut Reserva Cava has a light, elegant taste reminiscent of lime and vanilla. The ripe berry fruit of Oriol Rossell Cava Rosado (a rosé) pairs beautifully with tapas, while the Dominio de Los Duques Cava Brut is perfect as an aperitif or as a toast to celebrate a special occasion.

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