The origin of Cava is associated to the splendor of Catalan viticulture in the middle of XIXth century and to the Champagne renown towards the end of XVIIIth century. The studies of microbiology carried out by Louis Pasteur applied to wine, involved a control of the second fermentation in the bottle and the discovery of cork allowed to avoid the losing of bubbles produced in wine. The traditional method or Champenoise was born this way.

In XIXth century some families from Sant Sadurnн d’Anoia started to investigate that new technique of elaboration applied to vineyards on the area. As a result of their studies and attempts vinculated to the prestigious Institut Agrнcola Catalа de Sant Isidre, they chose the autochthonous varieties of white grape. Cava was born consequently achieving its own peculiar identity different from any other sparkling wine of quality.

Along the decade of 1920, Cava was already consolidated into the Spanish market fact culminating in expansion in the 1960 decade and an international consolidation in the 1980 decade. Today it is one of the most dynamic and successful vitiviniculture sectors in the essentially Catalan vitiviniculture, with a total production of about 200.000.000 bottles per year that reach consumers worldwide.

Macabeo, Xarel.lo and Parellada are esteemed the main varieties of white grape and also Chardonnay and Subirat Parent or Malvasia Riojana. Garnatxa and Monastrell are the two varieties of red. Pinot Noir and Trepat are two red varieties only authorized to make Cava roses.