The Cava DO is not technically a region since the production of it is approved for multiple locations across northern Spain. Though 95% of the production comes from vineyards located in Penedes close to Barcelona, you will find some of it produced in regions like Rioja. Cava has been emblematic of the Spanish wine industry since its successful promotion in emerging markets like the United States back in the late 1970's and 1980's. At the time, the quality wasn't all that great but the price point was attractive for a Methode Champenoise styled wine at a very affordable pour price for restaurants, hotels and as an everyday sparkler for wine retailers. The rather large and uber successful brands if Freixenet and Cordoniu took most markets where they were introduced. Champagne had no answer and Cremant from France was hardly a marketable name nor was the price point competitive with the bargain priced Cava. Not that Cava was a marketable name but it was easier to pronounce and selling it as Spanish Champagne was still acceptable back in those early days, before everyone lawyered up over such things. So what is Cava? Well it is not Champagne...technically but it is a reasonable facimile even though the primary grapes are quite different than those of the famed French region. After nearly 50 years of presence in the International market, Cava producers have refined their game and product significantly. Modern Cava represents a legitimate alternative to fine French Champagne at the upper end and the lower entry level versions still have no rival doller for dollar from France or anywhere else on Planet Earth. The grapes used primarily in its production are Perelada, Xarel-lo and Macabeo (aka Viura) with the local Trepat for rose versions and a restricted percentage of both Chardonnay and Pinot Noir, the classic grapes used in Traditional Method sparklers the World over. Cava comes in all the versions similar to those of Champagne including No Dosage, Brut, Extra Dry, Dry (Secco), Demi-Sec and Doux as well as Blanc de Blanc, Blanc de Noir, Rose and Prestige offerings. The minimum age on the lees for Cava is just 9 months as opposed to Champagnes 12 but many producers exceed the minimum as a practice. Other categories designed to raise the quality bar and image of Cava have come into existence in recent years, though ultra premium versions of Cava have practiced such extended tirage for decades. These versions of Cava wine are the most exciting and the best truly resemble very fine Champagne and often exceed the quality of many. At this level, the grapes used become less important, as the autolytic nature of Metodo Tradicional takes over the flavor profile. That said, you will be hard pressed to find a legitimate challenge to the quality and value presented by a $10 bottle of Cava from anywhere else, except for the occasional special buy from South America, New Zealand or Eastern Europe.