CAVA, a sparkling wine made in exactly the same way as Champagne, has fully established its identity in the US in the last thirty years. Native grapes, a warmer climate and the local terroir all contribute to its distincitive character. This sprightly cava is made with a blend of three grape varieties – Macabeo, Xarel-lo, and Parellada – all carefully selected from the Monstarra vineyard in the Penedés region of Spain. Montsarra was originally built as a monestary in the 16th century. Using the Traditional Method Champenoise, these three varieties are combined to create a base wine to which sugar and yeast are added. This base wine then undergoes a slow, second fermentation in the depth of the cellars on the Montsarra Estate. The cellar conditions, constant temperature and protection from light are optimal for the creation of this excellent, unique cava. Cava’s name derives from the Spanish word for underground cellar, which became the term for the production method now known simply as ‚método tradicional’ (traditional method), in Spanish, and is now protected, so that bottles do not necessarily have to quote the DO status. New developments include the increased planting of Chardonnay grapes, vinification in satellite bodegas built in the vineyards, and a review of regulations to include the vintage year on labels of Brut and Brut Nature Cavas. Today Cava is second only to Champagne in world sales of sparkling wines.