The sparkling wine Cava was born in Spain in 1850. It eventually took on its modern form in 1872 when Jose Raventós of Codorníu introduced the método tradicional, the technique with which Cava is imbued with carbon dioxide bubbles. D.O. Cava was first created as a denominación específica, applied to sparkling Spanish wines that complied with certain production methods and expectations and standards of quality. Now, it is also used to define the areas in which Cava may be made. This area spans eight regions within Spain, although 90% of Cava is produced in Catalonia, with 75% made in San Sadurní d’Anoia in Penedès, where Cava was first created.

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