Cava is a Spanish sparkling wine of Denominación de Origen (DO) status. It may be white or rosé. The macabeu, parellada and xarel·lo are the most popular and traditional grape varieties for producing cava. Only wines produced in the traditional method (méthode champenoise) may be labelled cavas, those produced by other processes may only be called vinos espumosos (sparkling wines). About 95% of all cava is produced in the Penedès area in Catalonia, with the village of Sant Sadurní d'Anoia being home to many of Spain's largest production houses.The two major producers are Codorníu and Freixenet.
In the past, cava was referred to as Spanish champagne, which is no longer permitted under European Union law, since champagne has Protected Geographical Status (PGS) and Spain entered the EU in 1986. Colloquially it is still called champaña or champán in Spanish or xampany in Catalan. Today it is defined by law as a Vino Espumoso de Calidad Producido en una Región Determinada (VECPRD), that is, "quality sparkling wine produced in a desiganted region".
Cava is an important part of Catalan and Spanish family tradition and is often consumed at celebrations like bapstisms, marriages, banquets, dinners and parties.